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Turkey Stock

Contributed by Jan Newberry

SERVINGS: MAKES ABOUT 3 QUARTS

•MAKE-AHEAD

slideshow Holiday Turkeys

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

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

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