Turkey Stock the Hard Way

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5 pounds of turkey backs, wings and necks
2 carrots
5 celery branches
3-4 onions
1 leek
2-3 garlic cloves
2 bay leaves
1 tsp peppercorns
1/2 tsp pepper flakes (to taste)


Heat oven to 450 degrees. Generously season turkey pieces. Roast in pan for 30-45 minutes. Deglaze pan with white wine on stove top. Go for for a 50% reduction.

While turkey pieces are roasting, roughly chop veggies. No need to peel onion or garlic.

In large pot, at medium-high heat, add olive oil and sauté all vegetables, seasoning along the way. Add liquid and pan drippings from roasting pan. Add turkey pieces. Add water (6 liters). Taste and adjust salt, keeping it on the bland side to account for evaporation. Add herbs and pepper. Bring pot to simmer and cook for 2-3 hours. Filter and discard veggies and turkey parts.