November 15, 2011
I like to make this turkey stock ahead of time and freeze it. It’s a wonderful addition to so many holiday recipes and it makes your kitchen smell like Thanksgiving afternoon—don’t blame me if you’re suddenly craving mashed potatoes and gravy.
2 pounds turkey drumsticks (about 3 drumsticks)
2 1/2 pounds turkey wings, cut at the joints to make three pieces each
2 tablespoons grapeseed oil
2 onions, peeled and quartered
4 celery sticks
3 carrots
8 peppercorns
Whole head of garlic, sliced in half
3-4 bay leaves
Handful of parsley (with stems)
Turn a burner on medium-high, and in a large stock pot (extra-large if you have it) add the oil and turkey pieces. Brown for about 15 to 20 minutes, turning occasionally. Next, add the rest of the ingredients to the pot and use an off-set wooden spatula to move everything around a bit. You’ll see rendered fat and great brown bits on the bottom of the pan as everything cooks—try to scrape that up with your spatula. If you can’t get it unstuck, add a bit of water from time to time and then scrape the bottom of the pan.
After about 1 hour of cooking, fill your pot with water (about a gallon) and bring to a boil. Once it boils, reduce to a simmer, cover partially, and cook 3-6 hours. The stock will be the color of nutmeg. Strain and reserve the liquid stock in the freezer until Thanksgiving.
Add a little water now and then if necessary.
