11.21.2009

Turkey Stock

Part of what makes a great Thanksgiving day turkey is the gravy. And it doesn't take a lot of time or ingredients as long as you are willing to do a little prep work. I'm talking about turkey stock. Everyone makes vegetable, chicken, and beef stock, but we only usually make turkey stock once a year: with the left over bones from Thanksgiving dinner. I'm here to tell you that you should also be making a small batch of turkey stock before the meal. And it will only take you one hour. That's all. No endless hours of simmering. Barely any chopping. Just one hour. Here's how:


2 lbs turkey necks
1 lbs turkey bones (can be leftovers)
2 carrots, peeled
2 ribs of celery, rinsed
1 small onion
3 sprigs of thyme
3 tbsp olive oil


Preheat oven to 400F. In a large oven proof saucepan, combine 2 tbsp olive oil with turkey necks and bones. Roast for 30 minutes. While you are roasting, bring a 3 quarts of water to a boil in a large pot. Also, break the carrots and celery in half with your hands and cut the onion into quarters. When the roasting is done, remove from the oven and place on a medium flame on the stove. Add the remaining olive oil and the vegetables and stir until they begin to brown (about three minutes). Add the thyme. Ladle the boiling water over the turkey until you have enough liquid to cover. Raise the heat to maintain a strong simmer. Simmer for 25 minutes. Kill the heat, cover and let the stock cool down to room temperature before straining.
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