Roasted Turkey Stock - Recipe - CookingDistrict.com
Public Recipes

Roasted Turkey Stock

Yield:
10 gal
Prep Time:
15 hours
Step 1
50 lb • Turkey Bones/Carcass • plus all giblets and neck
1 can • Tomato Paste • #5
10 gal • Water
20 each • Onion • peeled, chopped
10 rib • Celery • chopped
3 each • Bay Leaves • wrapped
1 tbsp • dried thyme • in
1 tbsp • peppercorns • cheesecloth
1. Roast the bones/carcasses in a 450F oven for one hour

2. Spread the tomato paste on the bones and roast for 30-45 minutes longer

3. Transfer the roasted bones to a very large stockpot and add the onions, celery, giblets, boquet garni, and cover with water

4. Bring stock to a light boil, reduce heat, and simmer for 8-12 hours

5.Skim off any scum that accumulates throughout the simmering prooess

6. Once stock is done, carefully strain into a large container to be held for gravy and rewetting of the turkey on game day
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