Unsalted Turkey Stock Recipe
Summary
Preparation Time5 MinCooking Time1 Hr 0 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
Ingredients
| Turkey carcass – 1 number | ||
| Onions, cut into quarters – 3 numbers | ||
| Carrots, scraped and sliced – 2 numbers | ||
| Garlic - 5 buds | ||
| Bay leaves – 2 numbers | ||
| Dried basil | 2 Teaspoon, crushed | |
| Dried thyme | 1 Teaspoon, crushed | |
| Dried marjoram | 1 Teaspoon, crushed | |
| Peppercorns | 1/4 Teaspoon | |
| Defatted turkey drippings - 2 teaspoons | ||
| Distilled water | ||
Directions
GETTING READY
1) Preheat the oven to 400°F.
MAKING
2) Break the turkey carcass and put it in a large pot or soup kettle.
3) Add all the remaining ingredients and the distilled water to cover by 1 inch.
4) Partially cover the lid leaving about 1 inch for the steam to escape.
5) Simmer slowly for 4 to 8 hours (depending upon how much time you have to watch the stock).
6) Cool to room temperature.
7) Brown the bones for 30 minutes in a roasting pan.
8) Combine the onions, carrots and garlic and brown together for another 30 minutes, or until a rich, deep brown in color.
9) In a large pot or soup kettle, put the browned meat and vegetables with all the remaining ingredients and add the distilled water to cover by 1 inch.
10) Bring slowly to a boil, then lower heat and simmer slowly for 5 minutes; remove any froth that forms on the surface.
11) Partially cover the lid leaving about 1 inch for the steam to escape, and simmer slowly for at least 5 hours.(Ten hours are even better if you will be around to turn off the heat.)
12) Use as required to make soups, stews, sauces or gravies.
1) Preheat the oven to 400°F.
MAKING
2) Break the turkey carcass and put it in a large pot or soup kettle.
3) Add all the remaining ingredients and the distilled water to cover by 1 inch.
4) Partially cover the lid leaving about 1 inch for the steam to escape.
5) Simmer slowly for 4 to 8 hours (depending upon how much time you have to watch the stock).
6) Cool to room temperature.
7) Brown the bones for 30 minutes in a roasting pan.
8) Combine the onions, carrots and garlic and brown together for another 30 minutes, or until a rich, deep brown in color.
9) In a large pot or soup kettle, put the browned meat and vegetables with all the remaining ingredients and add the distilled water to cover by 1 inch.
10) Bring slowly to a boil, then lower heat and simmer slowly for 5 minutes; remove any froth that forms on the surface.
11) Partially cover the lid leaving about 1 inch for the steam to escape, and simmer slowly for at least 5 hours.(Ten hours are even better if you will be around to turn off the heat.)
12) Use as required to make soups, stews, sauces or gravies.
Chef
