turkey broth

These turkey wings are baked, not fried. But super crispy and rich tasting. Then use the leftovers to make the best turkey stock ever... perfect for homemade soup or freeze it ahead for holiday cooking.&nbsp;

Turkey Wings &amp; Turkey Stock

Whole Turkey Wings

olive oil

poultry seasoning

kosher salt and pepper to pepper

carrots, onions, celery, parsley, if making turkey stock

Preheat oven to 375 degrees.

Place turkey wings in a large casserole dish or on a baking sheet, keeping in mind that the turkey will release its juices and you don't want them to run over - so it should be a pan with sides!

Brush both sides of the wings with olive oil. Sprinkle with poultry seasoning, salt and pepper. Cover wings with foil and place them in the oven for 30 minutes.

Remove wings from the oven, raise the temperature of the oven to 425, remove the foil and put them back in the oven for an additional 30 minutes. This should give you nice crispy wings! Treat these just like you would chicken wings. Toss them in wing sauce, hot sauce, whatever you like. But these are also delicious right out of the oven!!

MAKE TURKEY STOCK with the leftover bones and pan drippings! Dump pan drippings, leftover bones, and wing stuff into a slow cooker. Add 2-3  carrots chopped into a few pieces, a quartered onion, a handful of parsley, a piece of celery, or any combination of veggie drawer paraphernalia that could possibly go into turkey stock. (This is an excellent way to clear out the vegetable drawer! I have been known to use carrot tops!) Fill the slow cooker to the top with water, set it on low and let it cook all night. The next morning, turn off the slow cooker and let it cool until you can handle the stock without getting burned. Use a kitchen spider (or a slotted spoon) to remove the large pieces of turkey bones and vegetables. Place a strainer or cheese cloth over the top of your Ball or Mason jar and ladle stock into clean jars. The strainer will remove any leftover bits that you don't want in your stock. Put the lids on the jars and place them in the fridge or the freezer. The amount of stock you end up with will depend on the size of your slow cooker. I have a gigantic one and put away more than 3 quarts of the most flavorful turkey stock, made from things that I would have otherwise put in the trash. Bring on holiday cooking!! I am ready!

Put your leftover turkey carcass to work with simple vegetables and fresh herbs. At the end of it, you&#039;ll have about 2 quarts of delicious, flavorful turkey broth. Use it for Leftover turkey noodle soup or freeze for future use.

How to Make Turkey Broth

turkey

Cold water (about 12 cups (see note 3))

onion

carrot

celery rib (coarsely chopped)

salt

parsley

thyme

garlic

bay leaf

black peppercorns

To a Dutch oven or large stock pot, add turkey carcass and cold water to cover (see note 2).

Over medium-high heat, bring to a boil. Immediately reduce heat to low and skim the foam off the top.

To the pot add onion, carrot, celery, and salt. If desired, tie parsley stems, thyme, garlic, bay leaf, and peppercorns to make a sachet or add loosely to the pot (see note 5).

Simmer gently (bubbles should barely break the surface at irregular intervals) until the turkey has released its flavor, at least 1 hour or up to 4 hours. The longer the broth simmers, the more flavor it will have.

Strain the broth through a fine-mesh strainer or cheesecloth. Place in a large bowl and chill covered overnight in the refrigerator.

The next day, scrape off the accumulated fat from the top of the stock and discard. Divide the broth into freezer-safe containers (leaving at least 1/2-inch for expansion), label, and freeze. Or, refrigerate and use within 4 days.

Pressure Cooker / Instant Pot Turkey Stock is easy to make and packed with flavor from fresh vegetables and Thanksgiving leftovers.

Instant Pot Turkey Stock

onion,

carrots,

celery stalks, roughly chopped

garlic cloves, smashed

peppercorns

water

Put all of the ingredients in the pressure...

Put all of the ingredients in the pressure cooking pot. Select High Pressure and a 30 minute cook time.

When the cook time ends, turn the pressure...

When the cook time ends, turn the pressure cooker off and use a natural pressure release. When the valve drops, carefully remove the lid.

Allow the stock to cool slightly. Pour the...

Allow the stock to cool slightly. Pour the stock through a fine-mesh strainer set over a very large bowl or pot. Discard the solids.

Cover the bowl and refrigerate. When chilled, skim...

Cover the bowl and refrigerate. When chilled, skim fat from the surface.

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Top 3 turkey broth recipes from across the web

The most viewed turkey broth recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Turkey Wings &amp; Turkey Stock

How to Make Turkey Broth

Instant Pot Turkey Stock

The most viewed turkey broth recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Turkey Wings & Turkey Stock