Brown Turkey Stock Recipe

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Brown Turkey Stock
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Ingredients
10
Count
Nutrition
714
Calories
Total time
300
Minutes
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Ingredients:

Directions:

  1. If using turkey wings, halve at joints with a cleaver or large knife, then crack wing bones in several places with back of cleaver or knife. (There is no need to crack bones if using drumsticks or thighs.)
  2. Heat 1/4 cup oil in an 8- to 10-quart heavy pot (see cooks' note, below) over moderate heat until hot but not smoking. While oil is heating, pat turkey parts dry. Cook turkey in 4 batches, turning once, until golden brown, 8 to 10 minutes per batch, transferring to a large bowl. Add remaining tablespoon oil to pot, then cook onions, cut sides down first, turning once, until golden brown, about 5 minutes total, and transfer to bowl with turkey. Cook celery and carrots, stirring occasionally, until golden, about 3 minutes. Add browned turkey and onions and remaining ingredients to pot and bring to a boil over high heat, skimming froth as necessary. Reduce heat and gently simmer, partially covered, 3 hours.
  3. Remove pot from heat and cool stock to room temperature, uncovered, about 1 hour. Pour stock through a large fine-mesh sieve into a large bowl and discard solids. Measure stock: If there is more than 10 cups, boil in cleaned pot until reduced; if there is less, add water.
  4. If using stock right away, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not, cool stock completely, uncovered, then chill, covered, before skimming fat (it will be easier to remove when cool or cold). If you are thickening your gravy with cornstarch, bring 1 cup stock to room temperature to liquefy. Reheat stock before making gravy .
  5. Cooks' notes: Stock can be chilled up to 1 week or frozen in an airtight container 3 months. If you don't have a big heavy pot, or if you just prefer browning in the oven (instead of on the stovetop), turkey parts and vegetables can be browned in a dry large heavy roasting pan (without oil) on lowest rack of a preheated 500°F oven. Roast turkey parts first, starting skin sides down and turning once, until golden brown, 30 to 45 minutes. Transfer to stockpot with tongs, then roast vegetables in fat rendered from turkey, onions cut sides down first, stirring halfway through roasting, until golden, 10 to 20 minutes total, and then add vegetables to pot. Straddle roasting pan across 2 burners, then add 2 cups water and deglaze by boiling, scraping up brown bits, about 1 minute. Pour pan juices into stockpot with rest of water and remaining ingredients and simmer as in stock recipe above.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 714.35 Kcal (2991 kJ)
Calories from fat 387.8 Kcal
% Daily Value*
Total Fat 43.09g 66%
Cholesterol 220.4mg 73%
Sodium 3091.22mg 129%
Potassium 879.63mg 19%
Total Carbs 5.09g 2%
Sugars 1.31g 5%
Dietary Fiber 1.61g 6%
Protein 74.19g 148%
Vitamin C 3.1mg 5%
Vitamin A 0.2mg 6%
Iron 2.8mg 15%
Calcium 86.8mg 9%
Amount Per 100 g
Calories 203.57 Kcal (852 kJ)
Calories from fat 110.51 Kcal
% Daily Value*
Total Fat 12.28g 66%
Cholesterol 62.81mg 73%
Sodium 880.9mg 129%
Potassium 250.67mg 19%
Total Carbs 1.45g 2%
Sugars 0.37g 5%
Dietary Fiber 0.46g 6%
Protein 21.14g 148%
Vitamin C 0.9mg 5%
Vitamin A 0.1mg 6%
Iron 0.8mg 15%
Calcium 24.7mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.6
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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