What makes the dressing, the gravy, the chestnuts for the stuffing and the turkey itself taste so good is a very rich turkey stock. Yes, it takes time, but it is worth the effort. To many of you, this might seem like a stupid post – making stock? – I do it all the time. But this is my fool proof method and it freezes perfectly.
6 pounds of turkey wings and drum sticks cut into 2 inches pieces
white wine for deglazing the pan
1 Celery stalk – diced
2 onions, peeled and cut into rings
2 carrots, scraped and diced
Italian Parsley – the whole bunch (some I put in the cheesecloth, some I just add to the pot)
Enough water to cover vegetables and turkey parts
Bouquet Garnet – Tied in a cheesecloth
1/4 tsp. thyme
1 bay leaf
2 unpeeled garlic cloves
1/2 tsp. poultry seasoning
4 peppercorns
half of the parsley
The turkey pieces cut into 2 inch pieces
Drying the turkey pieces on paper towels
Heat a large pan and film with oil. When the pan is hot, add the turkey in batches – do not crowd the pan.
Brown the turkey parts.
Deglaze the pan with white wine – save drippings
Saute the vegetables in oil until wilted – drain
Add turkey parts, vegetables, parsley, bouquet garnet and enough water to cover turkey and veggies by 2 inches. Let come it come to a simmer –
NEVER ALLOW LIQUID TO BOIL – SHOULD BE A QUIET SIMMER – JUST A BUBBLE OR TWO OF MOTION AT THE SURFACE ( 4 to 5 hours) Once fat has been skimmed cover pot partially and allow to simmer slowly for 4 to 5 hours
Skimmed fat
After 5 hours
Strainer lined with cheesecloth
Veggies and turkey in cheesecloth cooling, waiting to be wrung out in stock
Stock just finished and strained
Stock cooling with fat rising ready to be put in the refrigerator covered overnight
Next Day
Stock next day
Fat removed
Stock with fat removed
Stock ready to be frozen
When ready to use stock, defrost, reheat, if necessary, boil down to concentrate its strength. Taste: salt and pepper if necessary.
Refined Palate 