You might think turkey stock is limited in uses, made only as a base for gravy, or saved for the traditional Thanksgiving leftovers “go-to” meal – turkey noodle soup.
Contrary to popular belief, turkey stock can add the perfect punch of savory flavor to your stuffing, rice dishes, gumbo, even turkey salad sandwiches. Make this stock in advance and freeze it for when you need it. Use an ice cube tray and freezer bags to make “flavor bombs” to drop in any dish needing a boost. The possibilities are plenty for this hearty stock recipe.
Turkey Stock from Scratch
- 1 turkey neck
- 1 turkey back bone
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 bunch parsley stems
- 4 sprigs thyme
- 1 bay leaf
- 2 tbsp black peppercorns
Cut the backbone into three pieces. Preheat a stock pot over high heat. Put a couple of tablespoons of oil in the stockpot. Sear the neck and backbone pieces in the hot oil, turning until browned on all sides. Remove from the pot. Add the onion, carrots, and celery.
Cook until all the fond, browned bits on the bottom of the pot are released from the pot. Add the neck and backbone back to the pot, along with the remaining ingredients. Cover with one gallon of cold water. Bring to a gentle simmer.
Cook until reduced by half. On a low enough heat setting, this can be done overnight.
Strain the stock with a cheesecloth-lined strainer into a bowl or other container.
Discard the solids. Let the stock cool then remove the fat from the surface.
Do this the night before your dinner and it will make your house smell wonderful.