November 19, 2012
MAKES ABOUT 7 CUPS
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INGREDIENTS 5-6 lbs. of turkey parts, chopped into 4" pieces (a mix of necks, wings, and legs is ideal)
8 cups water, divided
1 large carrot, coarsely chopped
1 large yellow onion, coarsely chopped
1 rib of celery, coarsely chopped
½ tsp. kosher salt
½ tsp. whole black peppercorns
1 bay leaf
INSTRUCTIONS 1. Pat the turkey parts dry with paper towels, arrange them in a single layer in a large flameproof roasting pan, and roast them in a 450° oven, flipping them with tongs after 30 minutes, for an hour total, until nicely browned.
2. Transfer the roasted parts to a four- or five-quart saucepan. Don't worry if bits stick; you'll capture them when you deglaze the pan. Place the roasting pan over your largest burner (you can use two burners if that's a better fit), turn the heat to high, and add two cups of the water. Bring to a boil, scraping the bottom with a wooden spoon to dissolve any cooked-on drippings, and then pour the liquid into the saucepan.
3. Add enough additional water to the saucepan to just cover the turkey pieces; any more can result... Get the recipe >>