Turkey Stock Recipe

Name: Turkey Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; Neck, heart, and gizzard reserved from 14-pound turkey; 3 cups chopped onions; 2 cups chopped carrots; 1 cup chopped celery; 6 garlic cloves, peeled; 4 fresh thyme sprigs; 2 small bay leaves; 7 cups low-salt chicken broth; 3/4 cup Madeira

Servings: persons

3 tablespoons vegetable oil
Neck, heart, and gizzard reserved from 14-pound turkey
3 cups chopped onions
2 cups chopped carrots
1 cup chopped celery
6 garlic cloves, peeled
4 fresh thyme sprigs
2 small bay leaves
7 cups low-salt chicken broth
3/4 cup Madeira

1
Heat oil in heavy large pot over medium-high heat.
2
Add turkey parts and saute until brown, about 15 minutes.
3
Add onions, carrots, celery, garlic, thyme, and bay leaves; saute until brown, about 12 minutes.
4
Add broth and Madeira and bring to boil.
5
Reduce heat; partially cover pot and simmer until liquid is reduced to 6 cups, about 1 hour.
6
Cool stock 1 hour; strain into bowl, pressing on solids in strainer to release all liquid.
7
Spoon off any fat.
8
(Can be made 2 days ahead.
9
Cover and refrigerate.)

1248

kcal

Calories

Fat

104

Carbs

149

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons vegetable oil, Neck, heart, and gizzard reserved from 14-pound turkey, 3 cups chopped onions, 2 cups chopped carrots, and more.

Yes, Turkey Stock falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Stock

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