Turkey Stock

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  • Servings: Makes 12 cups

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  • Reserved backbone, neck and wings from an 18-pound turkey, or 6 pounds turkey wings
  • 6 quarts water
  • 4 garlic cloves
  • 2 celery ribs
  • 1 carrot, peeled and thickly sliced
  • 1 onion, halved
  • 1/4 teaspoon peppercorns
  • 2 parsley springs
  • 2 thyme sprigs
  • 1 bay leaf

How to make this recipe

  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.

Contributed By Published November 2010

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