0 hours 10 mins
3 hours 30 mins
3 hours 40 mins
3 Celery Stalks, cut into pieces
3 Carrots, cut into pieces
1 Large onion, cut into quarters
2 Bay Leaves
Small bunch of fresh parsley
Small bunch of fresh thyme
A couple of sprigs of fresh rosemary
12 – 14 Cups of water
1 Tbsp. of Kosher Salt
½ Tbsp. freshly ground black pepper
2. In a large roasting pan, sprayed with cooking spray, place the turkey wings and sprinkle with the salt and pepper. Roast in the oven for 1 ½ hours until golden brown.
3. Place the cut vegetables, cooked wings and all the herbs in a large stockpot. Add enough water to cover the wings and vegetables.
4. Bring to a boil, then reduce to a simmer and cook for approximately 2 hours. Skim off the foam periodically.
5. Remove the wings and discard. Strain the stock and discard all the vegetables and herbs.
NOTE: If you want to do one thing to up the flavor in your cooking, making your own stock would be the thing to do. Do NOT be intimidated. It is easy but it does take time. The good news, it is mostly passive time where you can do lots of other things so you aren’t tied to the stove. The reward here is fresh flavor you just can’t get from a box of broth or stock.
Let me be perfectly clear here: I use boxed stock and broth ALL THE TIME! It is just part of my day-to-day life in the kitchen. I want and dream of being the girl that has a freezer filled with homemade stocks and broths (all flavors, of course) but I’m not there yet. LOL However, when I’m making a special meal or really want to impress or have the time, I’ll with up my own stocks and the results are always great.
This stock is a must when I’m preparing a big Thanksgiving meal and because I can make it far in advance using the turkey wings, I’m not stressing out at the last minute on Thanksgiving trying to finish my stock and make my gravy. Full disclosure, in my craziest and busiest years, I have grabbed a box of stock to make quick gravy. Believe me, I won’t be judging you. But if you want to be a superstar this holiday, whip up your own stock then make your own gravy. You won’t be disappointed.
This stock is great in soups, stews, gravy and more. Whip up a batch, freeze it and you’ll have it on hand when needed.
One last note: using this same recipe, you can use the carcass of the turkey when the last delicious bit is gone. So, you’ll eliminate the whole “roasting the wings” step and go right to adding the turkey carcass and veggies and herbs to a large stock pot and take it from there. You’ll have a second batch of stock in no time.
Be sure you see how I use this stock in my Easy Turkey Gravy. Enjoy.