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How to Make It

Step 1    

Preheat the oven to 400°. Put the turkey parts in a flameproof roasting pan and roast for about 1 hour, turning occasionally, until well browned. Transfer the turkey parts to a large pot.

Step 2    

Set the roasting pan over 2 burners. Add 3 cup of the water and boil over moderately high heat, scraping up the browned bits from the bottom of the pan. Add the liquid to the pot.

Step 3    

Add the turkey neck and giblets to the pot along with the onion, carrot, celery, garlic, salt, generous pinches of pepper, and the remaining 11 cups of water. Bring to a boil. Reduce the heat to moderately low and simmer the stock for about 2 1/2 hours. Strain the stock and skim the fat before using.

Make Ahead

The turkey stock can be refrigerated for up to 2 days or frozen for up to 1 month.

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