Turkey Stock

This recipe goes with Spiced Lamb-and-Rice Dressing with Chickpeas

Yield: Makes 12 cups
Recipe from Food & Wine

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Recipe Time

Active: 15 Minutes
Total: 3 Hours, 15 Minutes


  • 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


  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.
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