Turkey Stock

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  • Servings: Makes about 3 quarts

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  • 7 pounds turkey parts, such as wings, thighs and drumsticks
  • 4 quarts water
  • 1 large onion, thickly sliced
  • 1 large carrot, thickly sliced
  • 1 large celery rib, thickly sliced
  • 2 garlic cloves, smashed
  • 1 teaspoon kosher salt
  • Freshly ground pepper

How to make this recipe

  1. Preheat the oven to 400 °. In a large roasting pan, roast the turkey parts for 1 1/2 hours, or until well browned. Transfer the parts to a large stock pot.

  2. Set the roasting pan over 2 burners. Add 1 quart of the water and bring to a boil, scraping up the browned bits from the bottom. Add the liquid to the pot.

  3. Add the onion, carrot, celery, garlic, salt and several pinches of pepper to the pot with the remaining 3 quarts of water and bring to a boil. Reduce the heat to moderately low, cover partially and simmer the stock for about 2 1/2 hours. Strain the stock and skim off the fat before using or freezing.

Contributed By Published November 2009

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