Turkey Stock

recipe

Yield:

Makes 12 cups

Recipe from

Recipe Time

Active: 15 Minutes
Total: 3 Hours, 15 Minutes

Ingredients

Reserved backbone, neck and wings from an 18-pound turkey, or 6 pounds turkey wings
6 quarts water
4 garlic cloves
2 celery ribs
1 carrot, peeled and thickly sliced
1 onion, halved
1/4 teaspoon peppercorns
2 parsley sprigs
2 thyme sprigs
1 bay leaf

Preparation

Combine all of the ingredients in a large stock pot and bring to a boil. Reduce the heat to moderately low and simmer, skimming as necessary, until the stock is flavorful and reduced to 12 cups, about 3 hours. Strain the stock and skim off the fat.

Note:

Sam Mogannam,

November 2010
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