Homemade Turkey Stock [stove or microwave]
Comments: If desired, double the recipe and use this stock to dampen turkey stuffing or serve this stock as a light soup at the beginning of a meal.
It can also be used to make a creamy sauce to serve along with plain onions, or a gravy for the turkey. Any remaining stock can be used on the next day to boil turkey's carcass and get a stock that can easly be frozen for another occasion.
It is obvious that tasty turkey stock is essential for the Holidays, but it is also really nice to have some on hand in the freezer all year round, as it brings a special something to everyday meals.
Do not be impressed by the long list of ingredients as this stock really is easy to prepare.
It is also true to say that even the simpliest tasks have their secret way to make our task even easier.
Leave stock to cool to room temperature before refrigerating. The best and also the fastest way to cool the stock is to strain the stock into a large bowl already resting into a larger bowl filled with ice cubes, and to stir the stock until cooled, removing the water from melted ice cubes and remplacing melted ice cubes. Remove any fat on top of stock before pouring it into covered containers; refrigerate for up to 3 days.
If desired, it is also possible to freeze cooled stock into 1 to 2-cup [250 to 500-mL] each containers, to be able to defrost the stock fast and avoid having to measure it, for up 3 months.

Tips: To prepare lots of stock, buy some turkey backs, wings or necks separately rather than using the giblets of 2 or 3 turkeys.
The quantity of each ingredient must be doubled for each 2 pounds [900 g] turkey parts.
Wings, that have a large proportions of skin and bones, make an even tastier stock.

Never leave stock to come to a rolling boil as it would be cloudy and have a less refined flavor.
The night before, brown turkey pieces under preheated oven broiler for approximately 20 minutes turning often, and transfer the pieces into a large casserole.
Add all remaining ingredients and leave stock to barely simmer all night long, to get the clearest, most delicious stock possible.

As there is not enough meat on a single turkey's neck and giblets to make a full-flavored stock, it is better to add a small amount of canned chicken broth concentrate to underline the poultry flavor.
On the other hand, too much canned chicken broth would overwhelm the poultry flavor.
Instead, purists prefer to add a few more wings or other turkey parts to the stock to get a more intense flavor.

Always salt the stock near the end, not at the beginnig, of cooking time.
Canned chicken broth concentrate is really salty, and the flavor intensivies as the liquid evaporates.

Do not add any herb or spice before skimming the stock.
Added at the beginning of cooking time, they would float on top of the scum and therefore be removed along with the scum.
Servings: Approximately 4 cups [1 L]
  • Neck and giblets of 1 turkey
  • 1 tablespoon [15 mL] vegetable oil
  • 1 small onion, chopped
  • 1 small carrot, peeled then chopped
  • 1 small celery stalk, chopped
  • 5 cups [1.25 L] water
  • 1 3/4 cups [440 mL] canned chicken broth concentrate
  • 3/4 cup [190 mL] dry white wine, or more water
  • 4 parsley sprigs
  • 1/4 teaspoon [1 mL] thyme
  • 1/4 teaspoon [1 mL] peppercorns
  • 1 small bay leaf
  • 1/2 teaspoon [2.5 mL] salt [optional]
  • Using a large knife, cut neck into 1 to 1 1/2-inch [2.5 to 3.75-cm] pieces.
  • Using a sharp knife, removed all giblets' membranes, specially from the gizzard.
  • Heat vegetable oil into a medium casserole.
  • Fry together neck pieces and giblets over medium heat stirring often, until browned on all sides, for approximately 10 minutes.
  • Mix in chopped onion, carrot and celery.
  • Cook stirring often to lightly brown all vegetables, for approximately 5 minutes.
  • Pour in water, chicken broth concentrate and white wine or more water.
  • Bring to a slow boil over medium-high heat, scumming.
  • Lower heat to 'LOW', then add parsley sprigs, thyme, peppercorns and bay leaf.
  • Leave to simmer slowly for 2 to 3 hours, for as long as possible.
  • Strain stock into a large bowl.
  • Leave stock to rest for 5 minutes, then remove light yellow fat on top of stock.
  • If desired, to reserve giblets, leave giblets to cool before chopping them to add to a gravy.
  • The meat from the neck can also be reserved, cut into strips or chopped.
  • Taste and, if desired, salt stock to taste.
  • Leave stock to cool completely; refrigerate or freeze cooled stock.
  • If desired, for a golden broth, first start by browning turkey pieces under preheated oven broiler or into a hot oven turning pieces often.
  • Transfer all ingredients, except vegetable oil, into a microwave-safe dish.
  • Cover tightly with microwave-safe plastic wrap.
  • Microwave on 'MEDIUM' [50%], for 60 minutes.
  • Try not to hard-boil the stock.
  • Scum and remove light yellow fat on top of stock.