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Turkey Stock

  • ACTIVE: 15 MIN
  • SERVINGS: Makes 12 cups
  1. Reserved backbone, neck and wings from an 18-pound turkey, or 6 pounds turkey wings
  2. 6 quarts water
  3. 4 garlic cloves
  4. 2 celery ribs
  5. 1 carrot, peeled and thickly sliced
  6. 1 onion, halved
  7. 1/4 teaspoon peppercorns
  8. 2 parsley springs
  9. 2 thyme sprigs
  10. 1 bay leaf
  1. Combine all of the ingredients in a large stock pot and bring to a boil. Reduce the heat to moderately low and simmer, skimming as necessary, until the stock is flavorful and reduced to 12 cups, about 3 hours. Strain the stock and skim off the fat.
Make Ahead The stock can be refrigerated for up to 3 days or frozen for up to 3 months.
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