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Turkey Stock

Yield 12 cups (serving size: 1 cup)
Roasting the bones and vegetables deepens the flavor of the stock. To cool to room temperature quickly, place stock in a large stainless steel bowl set in a larger bowl of ice water; stir frequently. Store in an airtight container in the refrigerator for up to three days, or freeze for up to three months.


  • Bones from a cooked 12-pound turkey
  • 1 peeled carrot, cut in half crosswise
  • 1 celery stalk, cut in half crosswise
  • 1/2 medium onion, peeled and quartered
  • 4 quarts cold water
  • 1/8 teaspoon black peppercorns
  • 4 thyme sprigs
  • 4 parsley sprigs
  • 1 bay leaf

Nutrition Information

  • calories 9
  • caloriesfromfat 20 %
  • fat 0.2 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 1.3 g
  • carbohydrate 0.5 g
  • fiber 0.1 g
  • cholesterol 4 mg
  • iron 0.2 mg
  • sodium 12 mg
  • calcium 15 mg

How to Make It

  1. Preheat oven to 425°.

  2. Cut turkey carcass into quarters. Place the turkey bones, carrot, celery, and onion on a jelly-roll pan or shallow roasting pan. Bake at 425° for 35 minutes, stirring once.

  3. Place bones, trimmings, vegetable mixture, 4 quarts water, and remaining ingredients in a large stockpot; bring to a boil. Reduce heat, and simmer for 3 hours; skim surface occasionally, discarding solids.

  4. Strain stock through a sieve over a large bowl; discard solids. Cool stock to room temperature. Cover and chill stock 8 hours or overnight. Skim solidified fat from surface; discard.