My F&W
quick save (...)

Turkey Stock

  1. Carcass from a large turkey, cut or broken into 4-inch pieces
  2. 4 quarts water
  3. 3 carrots, cut into 2-inch pieces
  4. 3 celery ribs, cut into 2-inch pieces
  5. 2 medium onions, quartered
  6. 4 unpeeled garlic cloves
  7. 5 thyme sprigs
  8. 1 small bunch of flat-leaf parsley
  9. 2 bay leaves, broken
  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
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.