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Golden Turkey Stock

4 1/2

pounds turkey wings, cut in half

1

large

onion, chopped

1

large

carrot, chopped

1

large

celery stalk, chopped

6

fresh Italian parsley sprigs

1

bay leaf

1/2

teaspoon

dried thyme

1/4

teaspoon

whole black peppercorns

1

Preheat oven to 400°F. Arrange wings in large roasting pan. Roast until deep brown, turning once, about 2 hours total.

2

*

3

Transfer wings to large bowl. Spoon 3 tablespoons turkey fat from roasting pan into large pot (reserve roasting pan). Add onion, carrot, and celery to pot. Sauté over medium-high heat until vegetables are golden, about 20 minutes. Add turkey wings to pot. Add 2 cups water to roasting pan; place over 2 burners and bring to boil, scraping up browned bits. Add liquid to pot. Add remaining ingredients and enough cold water to cover wings by 1 inch.

4

*

5

Bring water to boil. Reduce heat to medium-low; simmer uncovered until stock is very flavorful and reduced to 7 1/2 to 8 cups, about 2 1/2 hours. Strain stock into large bowl. Cool 1 hour, then chill until cold, about 3 hours. DO AHEAD Can be made 3 days ahead. Cover and keep chilled. (Can also be made and frozen 2 weeks ahead.) Spoon off fat from surface before using.

Servings: 7

Yield: 7 cups

Nutrition Facts

Serving size: 1/7 of a recipe (6.9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

337.51

Calories From Fat (54%)

182.93

% Daily Value

Total Fat 20.33g

31%

Saturated Fat 5.41g

27%

Cholesterol 115.2mg

38%

Sodium 98.54mg

4%

Potassium 461.08mg

13%

Total Carbohydrates 3.11g

1%

Fiber 0.71g

3%

Sugar 1.4g

 

Protein 33.63g

67%

Tips

Roasting the turkey wings and sautéing the vegetables before simmering give this stock an added depth of flavor. Make and freeze it up to two weeks ahead.makes about 7 cups