Thanksgiving,  Turkey

Starting with the Turkey Stock

One of the first things I do in preparing for my Thanksgiving meal is to make a rich turkey stock.  I use it to baste the turkey, add to my stuffing and use as the broth for soup and gravy.  Turkey stock adds a layer of deep flavor versus using a chicken stock and after all; it is a turkey I’m roasting, not a chicken!!

If you’re following along on my Thanksgiving Countdown, I make the stock around the second week in November.  I contact my butcher earlier in the week to check on the availability of turkey wings and drumsticks.  If they don’t have them, he will order it for me.  Note that salt is not added as it will be added when using the stock in the final dish.  The stock could also be made a few days before Thanksgiving and kept refrigerated until needed.

Rich Turkey Stock

2 turkey wings

4 turkey drumsticks

2 turkey thighs (or a combination to equal about 4-5 lbs turkey)

1 tablespoon olive oil

1 large onion, or 2 medium, root ends cut off, skin left on, quartered

4 large carrot, cut in half

3 large celery, cut in half, leaves included

2-3 garlic cloves, skin on, slightly smashed

1 small bunch parsley

2 slices of lemon

½ teaspoon whole black pepper

Preheat oven to 400 degrees.  In a large roasting pan, place the wings, drumsticks and thighs evenly in the pan.  Roast until golden brown for about 1 1/2 hours, turning once.

Remove the turkey from the roasting pan, remove the meat from the legs and thighs (if you like to eat dark meat, if not, throw it all in the pot) and place all bones in a large stock pot.   Save the turkey drippings if you are going to prepare gravy.  Add in the carrots, celery, lemon, garlic and onion.  Pour in cold water to cover the turkey and veggies about 2 inches over.  I used over a gallon of water.  Bring to boil, reduce to a simmer and add in the parsley, whole black pepper.  Simmer uncovered for 2 hours.  Strain the stock and refrigerate until cold, scrape off the fat and freeze.  Allow to defrost in the refrigerator a few days before using.  Makes about 4 1/2 quarts.

If you have a Thanksgiving salad to share, stop by my Apple Walnut Salad post and add our Link through Linky Tools!

I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.


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