Turkey Stock

Makes about 4 quarts

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 450 degrees.

Step 2

2. Place the turkey wings on a sheet pan. Drizzle with neutral oil or olive oil and season with salt and pepper. Roast, flipping once halfway through, for about 40 minutes.

Step 3

3. Heat 2 tablespoons olive oil in a large stock pot over medium heat. Add turkey neck and liver and cook, flipping once, until golden on both sides, about 6-8 minutes. Add carrots, onions, and celery. Season with salt and pepper. Add roasted turkey wings.

Step 4

4. Pour a little water onto the sheet pan you roasted the turkey wings on. Using a fish spatula or wooden spoon, scrape up all the browned bits and add that to the stock, too.

Step 5

5. Cover with 16 cups of water. Season with more salt and simmer gently until stock is reduced and very flavorful, about 3–3 ½ hours. Taste and adjust seasonings.

Step 6

6. Using tongs, remove the wings and set aside in a bowl for snacking on later. Then, ladle the vegetables and remaining turkey parts into a sieve or colander set over a large bowl. Let them sit for a minute or two so any remaining liquid drains into the bowl, then carefully pour the rest of the stock through the sieve. Transfer to quart containers and refrigerate.