Recipe information
Yield
Makes 2 quarts
Ingredients
5
pounds turkey wings
1
turkey neck
2
tablespoons vegetable oil, separated
3
carrots
2
celery stalks
2
onions
Giblets (heart, gizzard, liver) of 1 turkey
Need to make a substitution?
Preparation
Preheat oven to 450°. Spread turkey wings and turkey neck on a rack set in a large heavy roasting pan. Brush with 1 Tbsp. vegetable oil; roast until browned, about 1 hour. Chop carrots, celery stalks, and onions; toss with 1 Tbsp. vegetable oil. Arrange around turkey parts. Roast until vegetables brown, about 25 minutes. Transfer to a large pot. Add giblets and 1 gallon water. Bring to a boil, reduce heat to medium-low, and simmer, skimming surface occasionally, for 3 hours. Strain into another pot; boil until reduced to 2 quarts, about 30 minutes longer.
Nutrition Per Serving
One cup contains:
Calories (kcal) 30.7
%Calories from Fat 31.9
Fat (g) 1.1
Saturated Fat (g) 0.5
Cholesterol (mg) 5.3
Carbohydrates (g) 1.1
Dietary Fiber (g) 0.0
Total Sugars (g) 1.0
Net Carbs (g) 1.1
Protein (g) 4.0
Sodium (mg) 140.6