Martha Stewart Brown Turkey Stock

Martha Stewart brown turkey stock takes about 5 hours and 6 to 7 pounds of roasted turkey parts, carrots and celery to make a rich, deeply browned homemade stock. It's an easy make-ahead Thanksgiving stock for holiday gravy, weeknight dinner soups or Sunday dinner, and it's freezer-friendly.

Roast the turkey parts until they're very well browned, about 2 hours, because that deep color becomes the flavor of the whole stock. Pull them early and you end up with a pale, thin broth that tastes more like boiled poultry.

Martha deglazes the roasting pan with Madeira or sherry and scrapes every browned bit into the pot, so none of that caramelized flavor gets left behind. Dried porcini mushrooms and an unpeeled onion then add earthy depth and a deeper amber color than a plain white stock.

Martha Stewart Brown Turkey Stock

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Course: SoupCuisine: AmericanDifficulty: Medium

Servings

11

servings

Prep time

15

minutes

Cooking time

5

hours 

Calories

40

kcal

Oven-roasted turkey parts simmer slowly with vegetables, herbs and a splash of Madeira until the broth turns deep amber and full-bodied. Once strained and skimmed, it's ready to use right away or tuck into the freezer.

Ingredients

• 6 to 7 pounds turkey parts, such as necks, wings, and legs
  

• 1 teaspoon coarse salt
  

• 1/2 cup Madeira or sherry
  

• 1 stalk celery, cut into 3-inch pieces
  

• 2 carrots, cut into 3-inch pieces
  

• 1 onion (unpeeled), quartered
  

• A few sprigs each fresh flat-leaf parsley, thyme, and rosemary
  

• A few dried porcini mishrooms
  

• A few whole black peppercorns
  

• 1 dried bay leaf
  

Directions

• Roast the turkey: Preheat the oven to 425°F, then spread 6 to 7 pounds of turkey parts in a large, heavy roasting pan without crowding them. Season with 1 teaspoon coarse salt and roast for about 2 hours, stirring now and then and pouring off the fat after the first hour, until the parts are very well browned.
• Deglaze the pan: Move the turkey parts to an 8- to 10-quart stockpot and discard the fat from the roasting pan. Set the pan over medium-high heat, add 1/2 cup Madeira or sherry and bring it to a boil, scraping up the browned bits with a wooden spoon.
• Build the stock: Pour the deglazing liquid into the pot, then add the celery, carrots, quartered onion, parsley, thyme, rosemary, dried porcini mushrooms, black peppercorns and bay leaf. Add enough water to cover everything by 2 inches, about 4 quarts.
• Simmer low and slow: Simmer the stock over low heat for 3 hours. Let it cool slightly, then skim the fat from the surface.
• Strain and store: Pour the stock through a large sieve set over a heatproof bowl and discard the solids. Once cooled, refrigerate it for up to 2 days or freeze it in airtight containers for several months.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, Lodge 6-quart enameled Dutch oven, Cuisinart fine mesh strainer set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make turkey stock ahead of Thanksgiving?

Yes, and it's a smart move, since the recipe works a day or two ahead or even weeks before. That lets you make your gravy a day early and still have stock left for other dishes.

What turkey parts should I use for this stock?

Necks, wings and legs are the best choices because they're full of bones and collagen. You can preorder them from your butcher, but wings and drumsticks from the grocery store work too.

How long does homemade turkey stock keep?

In the fridge, the cooled stock holds for up to 2 days. For longer storage, freeze it in airtight containers, where it keeps for several months.

Can I swap the Madeira or sherry?

Madeira and sherry both add a sweet, nutty depth when you deglaze the pan. If you'd rather skip alcohol, deglaze with a little water so you still lift the browned bits off the bottom.

What's the most common mistake with brown stock?

Pulling the turkey out of the oven too early is the big one, because pale parts make a pale, thin stock. Roast them until they're deeply browned, and avoid crowding the pan so they roast instead of steaming.