220 minutes
A rich and flavorful homemade turkey stock made with turkey necks, celery, and onion, perfect for enhancing soups, stews, and other dishes.
Turkey Necks, raw
0 lb
each
each
quarts
to taste
1. Prepare Ingredients and Bring to Boil
Begin by placing the turkey necks, celery stalk, and half of a yellow onion into a large pot. Pour in 5 quarts (4.7 liters) of water, ensuring the ingredients are fully submerged. Bring this mixture to a boil over high heat.
2. Simmer and Skim Foam
Once boiling, reduce the heat, allowing the broth to simmer gently. During the first hour, use a large spoon to skim off the foamy layer that forms on the surface.
3. Remove Turkey Necks
After about 2 hours, you may choose to remove the turkey necks using tongs. This step is optional but advisable if you want to preserve the meat for another use.
4. Continue Simmering
Continue to simmer the broth for another 30 minutes to an hour, making sure all the flavors meld together.
5. Strain and Season
Once the simmering time is up, strain the broth through a fine-mesh sieve into a clean container, discarding the solids. If desired, season the broth with kosher salt to taste.
6. Cool and Store
Allow the stock to cool, then skim off any fat that rises to the surface. Transfer the cooled stock into storage containers. Cover the containers and store in the refrigerator for up to one week or freeze for longer storage.
Before simmering, roast your turkey bones until they are deep brown to develop complex flavors through the Maillard reaction. Roasting some vegetables like onions and carrots can also enhance the flavor.
Skim off the fat that solidifies on the surface after cooling for a cleaner taste.
Regularly skim off impurities that rise to the surface as your stock simmers to ensure a clearer, cleaner-tasting stock. Avoid stirring the pot to prevent reincorporation of impurities.
Cool the stock quickly to prevent bacterial growth, then store in smaller containers for easy use, refrigerating or freezing as needed.
Gently simmer the stock to extract maximum flavor from the bones and vegetables without emulsifying fats, which can make the stock cloudy.
Comments (0)