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Brown Turkey Stock Recipe

  • Ingredients: 40
  • Serves: 10
  • Prep: 30 min
  • Bake: 5 hr

Brown turkey stock with lb turkey parts such as wings, drumsticks, or thighs, vegetable oil, medium yellow onions, left unpeeled, then trimmedand halved, celery ribs, cut into 2-inch lengths, carrots, quartered, fresh parsley stems, turkish or 1/2 california bay leaf, black peppercorns, qt cold water, salt. To make this brown turkey stock for 10 persons you will need 30 min for preaparation and 5 hr for baking.

Ingredients

  • 6 lb turkey parts such as wings, drumsticks, or thighs
  • 5 tbsps. vegetable oil
  • 3 medium yellow onions, left unpeeled, then trimmedand halved
  • 3 celery ribs, cut into 2-inch lengths
  • 3 carrots, quartered
  • 6 fresh parsley stems
  • 1 Turkish or 1/2 California bay leaf
  • 10 black peppercorns
  • 5 qt cold water
  • 1 1/2 tsps. salt

For squash soup

  • 3/4 stick unsalted butter, cut into pcs.
  • 1 medium onion, halved lengthwise and thinly sliced crosswise
  • 1/2 tsp. salt
  • 2 lb yellow summer squash, halved and thinly sliced
  • 2 carrots, thinly sliced
  • 1 yellow-fleshed potato , peeled, halved,
  • 4 cups chicken stock or reduced-sodium chicken broth

for pistou

Almond frosting

  • 1 tsp. almond extract
  • 6 drops yellow food coloring
  • Unsprayed mini roses

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 If using turkey wings, halve at joints with a cleaver or large knife, then crack wing bones in several places with back of cleaver or knife.

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  2. Step 2 Heat 1/4 cup oil in an 8- to 10-quart heavy pot (see cooks’ note, below) over moderate heat until hot but not smoking.

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  3. Step 3 While oil is heating, pat turkey parts dry. Cook turkey in 4 batches, turning once, until golden brown, 8 to 10 minutes per batch, transferring to a large bowl.

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  4. Step 4 Add remaining tablespoon oil to pot, then cook onions, cut sides down first, turning once, until golden brown, about 5 minutes total, and transfer to bowl with turkey.

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  5. Step 5 Cook celery and carrots, stirring occasionally, until golden, about 3 minutes. Add browned turkey and onions and remaining ingredients to pot and bring to a boil over high heat, skimming froth as necessary.

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  6. Step 6 Remove pot from heat and cool stock to room temperature, uncovered, about 1 hour. Pour stock through a large fine-mesh sieve into a large bowl and discard solids.

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  7. Step 7 Measure stock: If there is more than 10 cups, boil in cleaned pot until reduced; if there is less, add water.

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  8. Step 8 If using stock right away, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat.

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  9. Step 9 If not, cool stock completely, uncovered, then chill, covered, before skimming fat (it will be easier to remove when cool or cold).

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  10. Step 10 If you are thickening your gravy with cornstarch, bring 1 cup stock to room temperature to liquefy.

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Nutrition information

Calories 26 Carbohydrates 0 g (0%)
Fat 1 g (2%) Protein 3 g (6%)
Saturated Fat 0 g (2%) Sodium 48 mg (2%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 1 g Cholesterol 9 mg (3%)
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Brown Turkey Stock Recipe

  • Ingredients: 41
  • Serves: 6
  • Prep: 20 mins
  • Bake: 3 1/4 hours

Brown turkey stock with turkey parts, such as necks, drumsticks, and wings, preferably cut up, medium onions, unpeeled but trimmed, and each cut into 4 wedges, celery ribs, cut into 2-inch lengths, carrots, halved crosswise, 1/2 quarts water, turkish or 1/2 california bay leaf, black peppercorns, salt. To make this brown turkey stock for 6 persons you will need 20 mins for preaparation and 3 1/4 hours for baking.

Ingredients

  • 3 lb. turkey parts, such as necks, drumsticks, and wings, preferably cut up
  • 2 medium onions, unpeeled but trimmed, and each cut into 4 wedges
  • 2 celery ribs, cut into 2-inch lengths
  • 2 carrots, halved crosswise
  • 2 1/2 quarts water
  • 1 Turkish or 1/2 California bay leaf
  • 6 black peppercorns
  • Salt

For the stock:

  • Bones from 4 whole game hens, small chickens, or pigeons
  • 5 cups water
  • 2 medium carrots
  • 1 medium onion
  • 1 medium celery rib
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh sage
  • 5 whole black peppercorns

For the roasted poultry:

  • 4 whole game hens, small chickens, or pigeons
  • 2 tbsps. kosher salt
  • 1 tbsp. freshly ground black pepper
  • Canola oil

For the farro:

For the sage oil:

For the berry compote:

For the fennel and carrots:

  • Equipment: Large roasting pan or rimmed baking sheet; instant-read thermometer; 2 baking dishes or baking sheets

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 Heat oven to 450°F with rack in lower third. Spread turkey parts and vegetables out in a large roasting pan and roast, turning over once, until deep golden, 45 minutes to 1 hour.

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  2. Step 2 Position roasting pan across 2 burners, then add 2 cups water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute.

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  3. Step 3 Add pan juices to pot with remaining water, bay leaf, peppercorns, and 3/4 teaspoon salt and bring to a boil, skimming froth.

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  4. Step 4 Strain stock through a fine-mesh sieve into a bowl, discarding solids. Measure stock: If there is more than 6 cups, boil in cleaned pot to reduce.
  5. Step 5 If there is less, add water to make it 6 cups. If using stock now, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat.

    For this step you will need

Nutrition information

Calories 29 Carbohydrates 0 g (0%)
Fat 1 g (2%) Protein 4 g (7%)
Saturated Fat 0 g (2%) Sodium 83 mg (3%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 0 g Cholesterol 12 mg (4%)
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