Turkey Stock
Every great turkey gravy starts with a great turkey stock. This recipe is packed with flavor and couldn't be easier to make.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 ½– 4 ½ Lbs. Turkey Wings
- 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
- Cooking Spray
- 1 Tbsp. of Kosher Salt
- ½ Tbsp. Freshly ground black pepper
Instructions
- Preheat oven to 400 degrees.
- 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.
- Place the cut vegetables, cooked wings and all the herbs in a large stockpot. Add enough water to cover the wings and vegetables.
- Bring to a boil, then reduce to a simmer and cook for approximately 2 hours. Skim off the foam periodically.
- Remove the wings and discard. Strain the stock and discard all the vegetables and herbs.
- Let the stock cook and skim off the fat.
- Use immediately or store in the refrigerator for up to a week or freeze in containers for up to 3 months.
Nutrition
Calories: 968calCarbohydrates: 3gProtein: 99gFat: 60gSaturated Fat: 16gPolyunsaturated Fat: 14gMonounsaturated Fat: 24gCholesterol: 340mgSodium: 287mgPotassium: 1255mgFiber: 1gSugar: 1gVitamin A: 4430IUVitamin C: 2mgCalcium: 78mgIron: 6mg
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