turkey bones

When you’re making a turkey, making stock with the bones is the logical next step. This recipe, from the Los Angeles chef Suzanne Goin, has the usual aromatics — carrots, celery, onions — plus a concentrated shot of white wine and a dried chile, which add a welcome breath of freshness. (Sometimes poultry stock can taste flat.) Roasting the bones and the vegetables in the same pan streamlines the process and adds depth of flavor. You can use this stock in virtually any recipe that calls for chicken stock (except for chicken soup).

Roasted Turkey Stock

leftover carcass

celery

white wine

garlic

thyme

bay leaves

black peppercorns

arbol (or another small dried red) chile

Kosher salt

Heat oven to 450 degrees. Using a sturdy knife or your hands, cut or tear turkey carcass into large pieces. Arrange in a single layer in a roasting pan and roast until brown and sizzling, 20 to 25 minutes.

Remove from oven and transfer pieces to a stockpot.

Add onions, carrots and celery to the empty roasting pan and place over medium heat. Sauté briefly, just to loosen the crusty turkey bits from bottom of pan.

Return pan to oven and cook until vegetables are browned around the edges, 20 to 25 minutes.

Remove pan from oven and place it over medium heat. Add white wine and cook, stirring, until wine is reduced to a syrup, about 3 minutes.

Add wine-vegetable mixture to stockpot. Add garlic, thyme, bay leaves, black peppercorns and chile. Add 6 quarts water and place over medium-high heat just until mixture comes to a boil.

Immediately reduce heat to low, skim any foam floating on top and simmer, skimming as needed, for 3 hours. Add 1 teaspoon salt and taste. If stock tastes watery, keep simmering until stock is flavorful. Taste for salt again and add more if needed.

Strain stock through a sieve into a large container or containers. Discard solids. Let stock cool slightly, then refrigerate. Skim off any fat from the top of the stock. Use within 4 days or freeze.

Julia Moskin makes roasted turkey stock adapted from a recipe by Suzanne Goin of A.O.C. restaurant.

Dark Turkey Stock

Bones, leftover meat and carcass turkey

carrots,

onion,

celery,

Heat oven to 450 degrees. Place bones, meat and chopped or broken-up carcass in a large roasting pan, and place in the oven. Roast, stirring occasionally, for about 1 hour, or until nicely browned. Don't worry if the meat sticks to the bottom of the pan.

Add chopped vegetables, and roast for about 30 minutes more, stirring once or twice.

Remove roasting pan to stove top, and place it over one or two burners, whichever is more convenient. Turn heat to high, and barely cover the bones with water, about 8 to 10 cups (it's fine if some of the bones poke up out of the water). When water boils, turn heat down so that the liquid simmers.

Cook, stirring occasionally and scraping bottom of pan to loosen any bits of meat, for about 30 minutes. Cool, then strain. Refrigerate, and skim off excess fat. Then, store for up to 3 days in the refrigerator (longer if you bring the stock to a boil every second day), or up to several months in the freezer.

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Top 2 turkey bones recipes from across the web

The most viewed turkey bones recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Roasted Turkey Stock

Dark Turkey Stock

The most viewed turkey bones recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine