Brown Turkey Stock Recipe
A deep, dark, and flavorful stock made with leftover Thanksgiving turkey.
[Photograph: Vicky Wasik]
Every year, home cooks across the country use their leftover Thanksgiving turkey bones to make stock. With just a couple of easy steps, though, you can make that stock much, much better. By roasting the bones, browning the vegetables, and adding a small amount of tomato paste, you end up with a deep, dark, rich, and flavorful stock that's perfect in meat braises and stews, pan sauces for roasted meats, and deeply savory soups, like French onion.
Why It Works
- Roasting the turkey bones adds a deep, rich, savory flavor that enhances the stock.
- Browning the vegetables further adds complex richness and depth.
- Tomato paste boosts the savory quality and depth of the stock even more.
Read more: Re-Roast Your Leftover Turkey Bones for Rich, Flavorful Brown Stock
- Yield:Makes about 3 quarts/2.7L (though volume will vary depending on pot size and exact amount of turkey bones)
- Active time: 40 minutes
- Total time:3 hours 40 minutes, plus chilling time
- Rated:
Ingredients
- Leftover carcass from 1 (12-pound; 5.5kg) roasted or fried turkey (see note)
- 4 tablespoons (60ml) canola or vegetable oil, plus more for drizzling on bones
- 2 to 3 large carrots, cut into large dice
- 3 large celery ribs, cut into large dice
- 2 large onions, cut into large dice
- 4 medium cloves garlic, crushed
- 2 tablespoons (30ml) tomato paste
- Parsley sprigs and/or thyme sprigs
- 2 bay leaves
- 5 black peppercorns
Directions
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1.
Preheat oven to 450°F (230°C). Drizzle turkey bones with oil, tossing to lightly coat. Arrange on 2 foil-lined rimmed baking sheets and roast until browned all over, about 45 minutes. (Check turkey often, since browning times can vary depending on the size and condition of the bones.)
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2.
Meanwhile, in a large heavy-bottomed stockpot, heat 3 tablespoons (45ml) oil over high heat until shimmering. Add half of carrot, celery, onion, and garlic and cook, stirring occasionally, until well browned in spots, about 6 minutes. Transfer to a plate, add remaining 1 tablespoon (15ml) oil, and repeat with remaining carrot, celery, onion, and garlic.
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3.
Lower heat to medium, return all cooked vegetables to pot, and add tomato paste. Cook, stirring, until tomato paste is fully mixed in, fragrant, and slightly darkened, about 2 minutes. Remove from heat.
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4.
Add roasted turkey bones, a few sprigs each of parsley and/or thyme, bay leaves, and peppercorns. Pour about 1/2 cup (120ml) hot water into each rimmed baking sheet and, using a metal spatula or wooden spoon, scrape up any browned bits from aluminum foil. Pour into stockpot.
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5.
Add enough water to just barely cover all the solids in the pot, set over medium-high heat, and bring to a bare simmer. Lower heat to maintain a bare simmer and cook, occasionally skimming fat and scum from surface, until stock has reduced slightly and is deep and rich, 2 to 3 hours.
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6.
Strain stock through a fine-mesh strainer, let cool, then transfer to containers and refrigerate until completely chilled, about 6 hours; discard solids. Skim off and remove any fat and scum on the surface of the stock. Refrigerate for up to 5 days or freeze for up to 6 months.
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