Ingredients
For this recipe, you'll need:
- 2 pounds of turkey wings, necks, or a combination of both
- 2 tablespoons of olive oil
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 bay leaves
- 2 sprigs of fresh thyme
- 1 tablespoon of black peppercorns
- 4 quarts of cold water
Instructions
Start by prepping your ingredients. Peel and dice the carrots and celery, mince the garlic, and dice the onion. Heat the olive oil in a large stockpot over medium-high heat. Add the turkey wings and necks and cook for about 8 minutes, stirring occasionally. Add the carrots, celery, onion, garlic, bay leaves, thyme, and peppercorns. Cook for another 8 minutes, stirring occasionally. Add the water and bring the mixture to a boil. Reduce the heat to low and simmer for 3 hours, stirring occasionally.
After the stock has simmered, remove the pot from the heat and let it cool. Strain the stock through a fine-mesh sieve, discarding the solids. The stock is now ready to use. You can store the stock in the refrigerator for up to 5 days, or freeze it for up to 3 months.
Nutrition
Turkey stock is a great source of protein, vitamins, and minerals. It's rich in amino acids, which are essential for the growth and maintenance of healthy bones and muscles. It's also a good source of B vitamins, which are important for energy production, metabolism, and brain function. Additionally, turkey stock is low in fat and calories, so it's a great way to add flavor and nutrition to a meal without adding a lot of calories.
Turkey stock is an incredibly versatile ingredient that can be used in a variety of recipes. It's a great way to add flavor and nutrition to soups, gravies, sauces, and other dishes. Try this easy turkey stock recipe and see how it can enhance the flavor of your favorite dishes.
