YOUR RECIPE FOR CONVECTION COOKING!
Rich Flavorful Roast Turkey Stock
Convection Bake or Convection Roast Mode
For the best gravy, roast turkey pieces and vegetables and simmer them gently for a rich, flavorful stock. Mid-November is the perfect time to get a head start on preparing for your Thanksgiving holiday feast, and one of the easiest items to cook in advance is turkey stock. Turkey stock is a necessity not only for gravy but also to add to baked stuffing, and any extra can be used to make soup.
Turkey stock can be made by simmering bone-in turkey pieces together with onion, carrot, celery, bay leaf, thyme, and peppercorns. The result will be a delicious, clear stock. However, if you roast the turkey pieces and vegetables first and then simmer the stock, you will create a beautiful, rich, flavorful stock that will add lots of flavor to your stuffing and gravy.Â
The cooking time for roasting a turkey in convection is much faster than roasting a turkey in the thermal Bake or Roast mode. Because of the faster cooking time, it is recommended for food safety to bake the stuffing outside of the bird. Having a flavorful stock to add to the stuffing ensures great results with no risk of overcooking the bird.
To prevent the vegetables from breaking down during the roasting, it’s best to cut them into large chunks. Peeling the vegetables is not necessary; just give them a good rinse before using.
INGREDIENTS
For roasting the turkey and vegetables
2 turkey wings
2 turkey drumsticks
1 large onion, halvedÂ
4 carrots, cut into large chunks
4 celery stalks, cut into large chunks
3 stalks, fresh thyme
Olive oil
Additional ingredients for simmering the roasted turkey and vegetables
2 dried bay leaves
10 whole peppercorns
6 stalks of Italian parsley
6 cups water
¼ cup white wine
PREPARATION
Heat the oven in the Convection Roast or Convection Bake mode to 400 F/ 205 C.
Place the turkey pieces, vegetables, and thyme on a large shallow oven baking tray.
Drizzle with olive oil, toss to combine, and place the oven to roast for 1 hour.
Remove the pan from the oven and scrape all the ingredients into a large saucepan or stockpot. Add the bay leaves, peppercorns, parsley, and water, and bring the liquid to a gentle boil. Then, immediately reduce the heat to a gentle simmer and set the timer for 1 hour. Remember to turn on your overhead ventilation.
Now it’s time to deglaze the pan and scrape the caramelized pieces into the stock.
If you have a gas cooktop, you can place the pan directly on a gas burner set to medium heat. Add the wine to the pan and scrape the pan with a metal spatula to release all the browned bits. Add ½ cup of water or stock to the pan, and as the liquid boils, keep scraping until everything has released. Scrape the residual liquid and browned bits into the stock.
If you have an induction cooktop and the baking pan is not induction-compatible, add the wine to the hot pan, then add heated water or stock, scraping with a metal spatula to release the browned bits. Â
Simmer the stock for an hour with the pan lid slightly offset to allow steam to escape. Allow the stock to cool slightly, strain, and discard the turkey with all the solids. Pour the stock into suitable containers and either freeze or refrigerate if you plan to use it within the next few days.
Makes 4 cups of delicious collagen-rich turkey stock.