This recipe produces a very rich brown turkey stock. If you can't find the beef bone broth or veal stock, you can substitue either additional chicken stock or water in the same amount. The stock will not be as rich, but it will still be very, very good.This recipe is best done over 2 days, so the stock can cool overnight in the refrigerator, enabling the fat to rise to the top. It will have solidified and can be lifted off easily.
Brown Turkey Stock
Makes 10 cups
- 6 pounds dark meat turkey parts (thighs, wings, drumsticks, backs)
- 1 teaspoon Diamond Crystal kosher salt
- 4 tablespoons (1/4 cup) unsalted butter, melted
- 1 cup dry white wine
- 22 fluid ounces beef bone broth
- 8 fluid ounces brown veal stock
- 32 fluid ounces chicken stock
- 2 quarts water
- 1 medium onion, unpeeled and quartered
- 1 medium carrot, trimmed, peeled and cut into large chunks
- 1 stalk celery with leaves, trimmed and cut into large chunks
- 3 garlic cloves, unpeeled and smashed
- 12 white peppercorns
- 2 dried bay leaves
- 3 cloves
- 1/2 teaspoon dried thyme
1. Position a rack in the middle of the oven and preheat to 375 degrees F.
2. Put the turkey parts in a roasting pan, sprinkle with the salt, and brush with the melted butter. Roast for 1 1/2 to 2 hours, until well browned. Keep the oven on.
3. Transfer the roasted turkey parts to a stock pot. Remove and discard the fat from the pan.
4. Place the roasting pan on top of the stove, over medium heat, and pour in the wine, stirring and scraping to bring up the browned bits. Simmer for 5 minutes. Pour the liquid into the stock pot. Add the bone broth, veal stock, chicken stock and water. Bring to the boil, then transfer the stock pot to the oven and cook for 3 hours.
5. After 2 hours, add the onion, carrot, celery, garlic, peppercorns, bay leaves, cloves and thyme. Continue cooking the stock for an additional hour. When the stock is done, strain it into a large covered container, discard the solids, let the stock cool somewhat and refrigerate overnight. Lift off the fat that has risen to the top and discard.
6. Measure the stock. If it is more than 10 cups, pour it into a saucepan and reduce it to 10 cups. Let it cool. If it is less than 10 cups, add water to make 10 cups. Put the stock into covered containers of your choice of size.
STORAGE: Refrigerate and use the stock within 3 days, or freeze the stock for up to 3 months.
