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SideChef
Recipes
Dairy-Free
Homemade Roasted Turkey Stock

14 INGREDIENTS • 10 STEPS • 7HRS 30MINS

Homemade Roasted Turkey Stock

Recipe
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.
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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.
author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

7HRS 30MINS

Total Time

$22.89

Cost Per Serving

Ingredients

Servings
6
us / metric
Turkey Leg
8
(7 lb)
Turkey Legs
Yellow Onion
3
(19 oz)
Large Yellow Onions, rinsed, unpeeled, quartered
Carrot
6
(6 oz)
Large Carrots
scrubbed, unpeeled and cut into chunks
Celery Leaves
4 stalks
(12 oz)
Celery Leaves
rinsed and cut into chunks
Parsnip
4
(8 oz)
Parsnips
scrubbed, unpeeled and cut into chunks
Garlic
1 head
Garlic
unpeeled, sectioned and cloves lightly smashed
Olive Oil
1/2 cup
Olive Oil
Italian Flat-Leaf Parsley
1 bunch
Italian Flat-Leaf Parsley
Fresh Thyme
15 sprigs
Fresh Thyme
Fresh Bay Leaf
6
Fresh Bay Leaves
Kosher Salt
1 Tbsp
Kosher Salt
plus more to taste
Black Peppercorns
2 Tbsp
Black Peppercorns
Coarse Kosher Salt
to taste
Coarse Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
159
Fat
18.0 g
Protein
--
Carbs
--
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

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 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 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 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 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 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 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 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 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.
step 10 Pack in containers and chill overnight.

Tags

Dairy-Free
American
Gluten-Free
Healthy
Shellfish-Free
Fall
Vegetables
Thanksgiving
Soups & Stews
Winter
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