The Best Roasted Turkey Stock Recipe | Deep Flavor & Rich Broth

Описание: Roasted turkey stock is the secret to rich, flavorful soups, gravies, and sauces. In this video, I’ll show you how to roast turkey bones and simmer them with fresh herbs and spices for a deep, golden broth. This method enhances flavor, making it far superior to stock made with raw bones. Perfect for meal prep and holiday cooking!

Roasted Turkey Stock Recipe

Ingredients:
15-20 lbs turkey bones and giblets
2 tbsp olive oil
Salt and black pepper to taste
½ cup water or white wine
4 celery stalks, chopped
2 carrots, chopped
2 onions, quartered
4 cloves garlic, smashed
1 oz fresh thyme
1 oz fresh rosemary
½ bunch fresh sage
1 bunch fresh parsley
3 bay leaves
1 tbsp allspice berries
1 tbsp black peppercorns

Instructions:
• Preheat the oven to 400°F (200°C).
• Season turkey bones and giblets with salt and black pepper, then rub them with olive oil. Spread them evenly on a sheet tray.
• Roast for 50-60 minutes, turning once halfway through, until lightly golden brown.
• Transfer the roasted bones and giblets to a large stockpot.
• Add carrots, onions, garlic, celery, thyme, rosemary, sage, parsley, bay leaves, allspice berries, and black peppercorns.
• Deglaze the roastjng pan by pouring ½ cup of water or white wine into the sheet tray. Scrape up any browned bits using a rubber spatula or tongs, then pour the mixture into the stockpot.
• Fill the pot with water, leaving about 1-2 inches of space from the top.
• Bring to a boil over high heat, then reduce to a low simmer. Let it simmer uncovered for 4 hours, skimming off any foam or impurities that rise to the top.
• Cool slightly, then strain the stock through a fine mesh sieve into a clean container.
• Let the stock cool completely. Transfer to a freezer-safe container and refrigerate uncovered. Once the fat solidifies on top, use a spoon to remove it.
• Freeze in labeled containers or ice cube trays for portioned use.

Storage Notes:
• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze for up to 6 months.

Pro Tips:
• Why roast the bones? Roasting enhances the depth of flavor, giving the stock a rich, golden color. Non-roasted bones produce a lighter, more delicate broth.
• For a more concentrated stock: Simmer longer or reduce after straining.
• Use ice cube trays: Freeze small portions for easy use in sauces, soups, stews, and gravies.

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