Turkey Stock

1. 1

   Preheat the oven to 400.

2. 2

   Put the whole turkey wings and the reserved wing tips in a flameproof roasting pan and roast for about 1 hour, turning occasionally, or until well browned.

3. 3

   Transfer the turkey parts to a large pot.

4. 4

   Set the roasting pan over 2 burners.

5. 5

   Add 1 cup of water and boil over moderately high heat, scraping up the browned bits from the bottom of the pan.

6. 6

   Add the liquid to the pot.

7. 7

   Add the turkey neck, wing tips, gizzard and heart to the pot along with the onion, carrot, celery, garlic, salt, generous pinches of pepper and 8 cups of water.

8. 8

   Bring to a boil over high heat.

9. 9

   Reduce the heat to moderately low and simmer, partially covered, until the meat is falling off the bones and the gizzard is very tender, about 2 hours.

10. 10

    Add the reserved liver and poach it in the stock until browned outside but still pink in the center, about 6 minutes.

11. 11

    Strain the stock.

12. 12

    Reserve the liver, heart and gizzard for the gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.