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Thanksgiving: Serious Turkey Stock

Source of Recipe

From "Thanksgiving: How to Cook it Well" by Sam Sifton


Recipe Introduction

"Having a lot of turkey stock on hand is crucial to the preparation of a good Thanksgiving meal. It ought to be the first thing you prepare, in fact, on Thursday morning, if not before. Supplemented with homemade or store-bought low-sodium chicken stock, this elixir will be a central ingredient in your gravy. You can use it to revitalize dry oven-cooked dressings and sliced white-meat turkey as well. Turkey stock is a Thanksgiving secret weapon."

List of Ingredients

◦ 2 turkey drumsticks
◦ 2 turkey wings
◦ 2 large Spanish onions, peeled and cut in half
◦ 2 large carrots, peeled and cut into large pieces
◦ 2 stalks celery, cut into large pieces
◦ 2 bay leaves
◦ 3 sprigs fresh thyme
◦ 1 tablespoon cracked black peppercorns


Recipe

Preheat oven to 400 degrees. Place turkey parts in a large pan and cook in the oven until they are golden, with the skin beginning to separate from the end of the drumsticks, approximately 30 minutes.

Transfer turkey parts and all accumulated fat and juices to a large stockpot. Cover turkey with water and place the pot on the stovetop. Turn heat to high and bring water to a boil, then reduce heat, cover, and simmer for as long as you can manage, even overnight.

Add the vegetables, bay leaves, thyme, and pepper and continue to cook for another hour, then strain stock into a clean container. Cover and place in refrigerator. When cool, pull off the layer of fat on top and discard.

Reheat on Thanksgiving morning, and use all day.