Brown Turkey Stock

1. 1

   Heat oven to 450F with rack in lower third.

2. 2

   Spread turkey parts and vegetables out in a large roasting pan and roast, turning over once, until deep golden, 45 minutes to 1 hour.

3. 3

   Transfer turkey and vegetables with a slotted spoon to a 5- to 6-quart heavy pot.

4. 4

   Position roasting pan across 2 burners, then add 2 cups water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute.

5. 5

   Add pan juices to pot with remaining water, bay leaf, peppercorns, and 3/4 teaspoon salt and bring to a boil, skimming froth.

6. 6

   Reduce heat and cook at a slow simmer, checking occasionally and skimming any froth, 2 hours.

7. 7

   Strain stock through a fine-mesh sieve into a bowl, discarding solids.

8. 8

   Measure stock: If there is more than 6 cups, boil in cleaned pot to reduce.

9. 9

   If there is less, add water to make it 6 cups.

10. 10

    If using stock now, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat.

11. 11

    If not using now, cool completely, uncovered, then chill, covered, before removing fat.

* Per serving · 4 servings · Values may vary.

No additional tips available.