Turkey Stock

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

Yield: Makes 12 cups
Total:
Recipe from Food & Wine

More From Food & Wine

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Turkey Stock Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy