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Turkey Stock

Active time 15 mins
Total time 3 hrs, 15 mins
Yield Makes 12 cups


  • 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

How to Make It

  1. 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.