Want to take your Thanksgiving recipes up to the next level? You can get started now by buying and roasting turkey necks to make stock. Want to get a jump on your Thanksgiving prep? Go ahead and make your roast turkey neck stock now and freeze it for your Thanksgiving recipes*. Would I go to the effort of roasting turkey necks every time I want stock? No, but for a special meal like Thanksgiving, I find the richness of this stock is well worth the extra time and effort. (I specifically made it to go in a mushroom risotto, but this stock is perfect for adding to dressing, gravy, mashed potatoes, whatever calls for stock or broth in your menu.)
Thankfully, I have noticed that turkey necks are becoming much easier to find -I live in a smaller town, if we have it, you probably won’t have to search too hard. Typically the necks are next to the cut up poultry and yes, you can definitely substitute turkey wings for the necks in this recipe.
Cheesecloth really comes in handy when straining your turkey neck stock or you can use it to make a bouquet garni if you want. I prefer to take the toss it in the pot and then strain approach, what about you?
How to Roast Turkey Necks for Awesome Stock
: Roast Turkey Neck Stock
: Roast turkey necks make a rich stock for Thanksgiving recipes.
- 3 lbs turkey necks
- cooking spray or olive oil -unless you like scrubbing a roasting pan
- 3 cloves of garlic
- 6 peppercorns
- 1 large carrot, scrubbed and cut into chunks
- 2 ribs celery, washed, cut into chunks, with the leaves
- 1 bay leaf
- 1 onion peeled, washed, and cut into quarters
- Approximately 4 quarts COLD water
Roast Turkey Neck Stock Instructions:
- Preheat the oven to 450°F.
- Spray a roasting pan with cooking spray or olive oil.
- Place the necks in the roasting pan, if you want, you chop up the necks with a heavy cleaver, this will allow more gelatin to leach into the stock, but I don’t always bother and didn’t this time -obviously. And, do I need to mention you should do this on a cutting board and NOT in your roasting pan?
- Roast at 450 for about 45 minutes, turning occasionally, until the necks are a rich brown and cooked through.
- Place the necks and remaining ingredients in a 6 quart stock pot.
- Bring to a boil and reduce to a simmer.
- Allow to simmer, skimming occasionally for 4 – 6 hours.
- Strain through cheesecloth and a strainer into a bowl or pitcher. Use immediately or follow the next steps to store:
- Set the bowl or pitcher in a cool water bath, changing the water frequently, or just add some ice cubes a handful at a time. Place the stock in the refrigerator overnight and skim off any fat.
- Pour the stock into freezer safe containers (I use zippered freezer bags) label and freeze.
*Yes, I’m working on this year’s Countdown to Turkey Day and I’m thinking about trying to bundle it all together and having it available as an ebook for those of you who want it in that format. It’s just the time factor kicking my butt, once again. Whee!