A rich stock makes for superior gravy or day-after soup. To achieve depth of flavor, cook with roasted rather than raw turkey parts. You can make this stock up to 3 days in advance, or further ahead if you plan to freeze it. Skim off the congealed fat before using.
Servings: 12 cups
- 7 pounds turkey parts, such as wings, thighs and drumsticks
- 1 large onion, cut into thick slices
- 1 large carrot, cut into 2-inch pieces
- 1 large stalk celery, cut into 2-inch pieces
- 2 large cloves garlic, smashed
- 1 teaspoon salt
- Freshly ground black pepper
- 4 quarts water
Place the turkey parts in a single layer in a large roasting pan and roast for about 1 1/2 hours, until well browned.
Transfer the roasted turkey parts to a large pot, reserving the roasting pan. Use a fat separator cup to isolate the fat from the drippings, and reserve both to make Turkey Gravy; they may be covered and refrigerated for up to 3 days.
To the pot of roasted turkey parts, add the onion, carrot, celery, garlic, salt and several pinches of pepper along with 12 cups of water. Bring to a boil.
Meanwhile, place the roasting pan over 2 burners on the stovetop over medium-high heat. Add the remaining 4 cups water and bring to a boil. Cook for 2 to 3 minutes, using a nonmetal spoon to scrape and loosen any browned bits from the bottom of the pan. Remove from the heat and set aside for a minute to cool slightly, then carefully pour the liquid from the roasting pan into the pot and return to a boil over medium-high heat. Reduce the heat to medium-low, cover partially and cook for about 2 1/2 hours. Strain the stock, discarding the solids or removing the turkey meat from the bones and reserving the meat for another use. Set the stock aside to cool slightly before storing.
Ingredients too variable for meaningful nutritional analysis.
Adapted from the November 2003 issue of Food & Wine magazine.
Tested by The Washington Post.
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