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RECIPE
14 INGREDIENTS 10 STEPS 7hr 30min

Homemade Roasted Turkey Stock

If you love the thought of amping up the flavor and wholesomeness of your meal, this Homemade Roasted Turkey Stock is a game-changer. Use as a wholesome flavorful base for soups, stews, gravies, and sauces.
Homemade Roasted Turkey Stock Recipe | SideChef
If you love the thought of amping up the flavor and wholesomeness of your meal, this Homemade Roasted Turkey Stock is a game-changer. Use as a wholesome flavorful base for soups, stews, gravies, and sauces.
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
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I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
7hr 30min
Total Time
$22.64
Cost Per Serving

Ingredients

Servings
6
US / METRIC
8
(7 lb)
Turkey Legs
3
(19 oz)
Large Yellow Onions , rinsed, unpeeled, quartered
6
(6 oz)
Large Carrots
scrubbed, unpeeled and cut into chunks
4 stalks
(12 oz)
rinsed and cut into chunks
4
(8 oz)
scrubbed, unpeeled and cut into chunks
1 head
unpeeled, sectioned and cloves lightly smashed
1/2 cup
15 sprigs
6
Fresh Bay Leaves
1 Tbsp
plus more to taste
to taste
Freshly Ground Black Pepper
Save Time,
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Nutrition Per Serving

VIEW ALL
CALORIES
6591
FAT
304.6 g
PROTEIN
838.1 g
CARBS
76.1 g

Author's Notes

Refrigerate for up to 5 days or freeze for up to 3 months.

If freezing stock, be sure to leave ample room at the top of each container for expansion.

Cooking Instructions

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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Using two large roasting pans, spread out 4 of the Turkey Legs (8) in each pan then fill in the gaps with the Yellow Onions (3) , Carrots (6) , Celery Leaves (4 stalks) , Parsnips (4) , and Garlic (1 head) .
Step 3
Drizzle Olive Oil (1/2 cup) evenly over the ingredients and mix until well coated. Season lightly with Coarse Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) .
Step 4
Roast in the oven for 60 minutes or until lightly browned, turning occasionally.
Step 5
Transfer the ingredients to a very large stockpot (16-20 quarts) and place it on the cooktop. Add the Italian Flat-Leaf Parsley (1 bunch) , Fresh Thyme (15 sprigs) , Fresh Bay Leaves (6) , Kosher Salt (1 Tbsp) , and Black Peppercorns (2 Tbsp) . Cover with 10 quarts of water and bring to a boil.
Step 6
Lower the heat and simmer uncovered for a total of 6 hours, skimming off any foam that may float to the top.
Step 7
After simmering for 1 hour, carefully remove the drumsticks with long-handled tongs and place them in a large pan.
Step 8
Once cool enough to handle, remove meat from the bones and set it aside to be saved for future use. Place the turkey bones back into the stockpot to simmer for the remaining time.
Step 9
When the stock has simmered for a full 6 hours, remove it from the heat. Strain the entire contents of the pot through a micro-mesh colander and discard the solids.
Step 10
Pack in containers and chill overnight.
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Nutrition Per Serving
Calories
6591
% Daily Value*
Fat
304.6 g
391%
Saturated Fat
90.0 g
450%
Trans Fat
0.0 g
--
Cholesterol
3005.8 mg
1002%
Carbohydrates
76.1 g
28%
Fiber
24.4 g
87%
Sugars
33.8 g
--
Protein
838.1 g
1676%
Sodium
4629.8 mg
201%
Vitamin D
--
--
Calcium
1082.8 mg
83%
Iron
80.1 mg
445%
Potassium
13905.9 mg
296%
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