TURKEY STOCK
3 tablespoons peanut or vegetable oil
2 turkey wing drummettes
turkey neck, heart, and gizzard (optional)
3 cups chopped yellow onion
2 cups chopped carrot
1 cup chopped celery
stems from 1 bunch fresh parsley
2 fresh thyme sprigs or 2 teaspoons dried
2 bay leaves
8 cups low-sodium chicken broth
¾ cup dry white wine, dry sherry; or tawny Port
salt and freshly ground black pepper, to taste
Warm the oil in a stockpot over medium high heat. Brown the turkey well, turning once or twice, about 14 minutes. Stir in the vegetables and herbs. Reduce the heat to low, cover, and cook, scraping the browned bits from the bottom of the pot occasionally, about 15 minutes. (If making giblet gravy, remove the heart and gizzard at this point and reserve.) Add the broth, wine, salt and pepper to taste and bring to a simmer. Cover partially and cook for 35 minutes.
Strain the stock, pouring it through a sieve into a large bowl. If using right away, spoon off the visible fat or pour into a fat separator. Otherwise, let cool for about 30 minutes, then cover and refrigerate for a few hours or overnight. Using a large spoon, remove the solid fat from the top of the stock and discard. Refrigerate for up to 3 days or freeze for up to 3 months. Makes about 7 cups