Non-holiday turkey stock

Most people associate turkey stock (and soup) with holidays when you have a turkey carcass to use. Here’s how to do it at other times of the year using the wings or drumsticks that are available separately in most markets. Either makes great stock, but the drumsticks give you more meat.

2-1/2 to 3 lbs turkey wings or drumsticks
1/2 c chopped carrot
1/2 c chopped celery
1/2 onion stuck with 2 cloves
1 whole unpeeled garlic clove
5 whole peppercorns

Rinse the turkey and place it in a baking pan large enough to hold it in one layer with some space between the pieces. Bake at 400f for 30-40 minutes until nicely browned. Put in a soup pot with all other ingredients and add cold water to cover. Simmer for 45 minutes. Remove the turkey and when cool enough to handle remove the meat from the bones. Reserve the meat for another use and return the bones and scraps to the pot. Simmer for an additional hour or so, then strain and discard the solids.

Explore posts in the same categories: Poultry, Soups

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