Rich Brown Turkey Stock

by Jane Rodmell

This dark, delicious stock intensifies the flavour of soups and sauces. You can make it ahead of time and freeze it – which then allows you to also make the Marsala gravy ahead and cut down on last-minute fuss. Browning the meat and vegetables first gives colour to the stock.

Ingredients:

2 tbsp vegetable oil (30 ml)
2–3 lbs turkey pieces (e.g., wings, giblets) (1–1.25 kg)
2 carrots, roughly chopped
1 large onion, roughly chopped
2 stalks celery with leaves, roughly chopped
1 bay leaf
2–3 sprigs fresh thyme or bouquet garni of dried herbs
2–3 sprigs fresh parsley
1⁄2 tsp black peppercorns (2 ml)
1 tsp salt (5 ml)

Preparation:

1. Heat oil in a large, heavy frying pan. Brown turkey pieces for 5 minutes. Add chopped vegetables and continue to cook for about 10 minutes, stirring until vegetables are lightly and evenly browned.
2. Scrape the contents into a large saucepan. Cover with water (minimum 6 cups) and add herbs and seasonings. Bring to a boil, lower heat, and simmer for 2–3 hours.
3. Strain and taste stock. Reduce over high heat for a few minutes to intensify flavour if necessary. Store in covered containers in the refrigerator for 2–3 days or in the freezer for a month. Skim any fat off the top before using.

Yield: at least 4 cups (1 L).

Tip:

If you don’t have time to make stock from scratch, take a shortcut: In a saucepan, combine two 10 oz (284 ml) cans of low-sodium chicken stock, a sliced onion, a celery stalk, a sprig or two of fresh thyme or parsley, a bay leaf, and the giblets of the turkey if you have them. Simmer all together for a half-hour or so. Then strain and store in covered containers until needed: 2–3 days in the fridge or about a month in the freezer.

The Menu - Grilled Turkey Feast

Grilled Turkey
Cornbread Sausage Stuffing
Marsala Mushroom Gravy
Lemon Rosemary Marinade
Rich Brown Turkey Stock

Jane's turkey grilling tips:

Cooking Times and Tips
Grilling Technique for Large Birds

Published in the September/October 2000 issue of Cottage Life magazine.

Copyright © 2000, 2007 by Cottage Life. All rights reserved. Reproduction of any article, photograph, or artwork, for other than personal use, in whole or in part, without the written permission of the publisher is strictly forbidden.