Turkey Stock

slideshow Holiday Turkeys

  • Servings: MAKES ABOUT 3 QUARTS
KEY: Fast - Column, Soups & Stews, Make Ahead

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Ingredients

  • Carcass from a large turkey, cut or broken into 4-inch pieces
  • 4 quarts water
  • 3 carrots, cut into 2-inch pieces
  • 3 celery ribs, cut into 2-inch pieces
  • 2 medium onions, quartered
  • 4 unpeeled garlic cloves
  • 5 thyme sprigs
  • 1 small bunch of flat-leaf parsley
  • 2 bay leaves, broken

How to make this recipe

  1. Put the turkey bones in a large stockpot, cover with the water and bring to a boil, skimming occasionally. Add the vegetables and herbs and cook over low heat, partially covered, for 2 hours. Strain the stock, pressing down on the solids. Refrigerate for up to 3 days or freeze for up to 3 months. Skim off the fat from the surface before using
Contributed By Published November 1998

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