Hearty Turkey Neck Stock

1. Brown the Turkey Necks

Heat the canola oil in a wide frying pan over medium-high heat. Once the oil is shimmering, add the turkey necks. Reduce the heat to medium-low and let the necks brown evenly on all sides.

2. Roast the Ingredients

Preheat the oven to 400°F (200°C, gas mark 6). Drizzle the canola oil over the turkey necks, celery stalk, and half a yellow onion, then arrange them on a rimmed baking sheet or in a roasting pan. Roast for 40 to 50 minutes, or until everything is nicely browned.

3. Combine Ingredients in Pot

Transfer the sautéed or roasted turkey necks and vegetables to a large pot. If you used the sauté method, pour off any excess fat from the pan, add 1/2 cup (120 ml) water to the pan, and scrape up any browned bits with a wooden spoon. Pour this liquid into the pot with the turkey necks and vegetables.

4. Simmer the Stock

Pour the remaining 4.7 liters (5 quarts) of water into the pot. Bring the mixture to a boil over high heat, then reduce the heat to a bare simmer. Let it cook uncovered for about 2 1/2 to 3 1/2 hours, skimming off any foamy scum that rises to the surface.

5. Optional Meat Removal

If you wish to use the meat from the turkey necks, remove them from the pot after about 2 hours, pick off the meat, and return the bones to the pot to continue simmering.

6. Strain and Season the Stock

Remove the pot from the heat and strain the broth through a fine-mesh sieve into a clean container. Discard the solids. Season the broth with kosher salt to taste. Allow the stock to cool, then skim off any fat that rises to the top.

7. Store the Stock

Transfer the stock to storage containers. It will keep in the refrigerator for up to a week or can be frozen for longer storage.