Recipe
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
Directions
- 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.
Cooking Guides
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- From Globe-Trotting Turkey
- Published November 1998
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