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.
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- Calories: 9
- Calories from fat: 20%
- Fat: 0.2g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.1g
- Protein: 1.3g
- Carbohydrate: 0.5g
- Fiber: 0.1g
- Cholesterol: 4mg
- Iron: 0.2mg
- Sodium: 12mg
- Calcium: 15mg
- 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
- Preheat oven to 425°.
- 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.
- 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.
- 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.
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Turkey Stock Recipe at a Glance
- COURSE: Sauces/Condiments, Soups/Stews
- CONVENIENCE: Freezable, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Poultry
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- COOKING METHOD: Roast
- OCCASION: Autumn, Winter
- PUBLICATION: Cooking Light