Recipes Rich Turkey Stock Be the first to rate & review! Plus: Ultimate Thanksgiving Guide By Robert Stehling Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 4 hrs 30 mins Yield: 3 quarts Ingredients 7 pounds turkey parts, such as wings, thighs and drumsticks 16 cups water 1 large onion, thickly sliced 1 large carrot, thickly sliced 1 large celery rib, thickly sliced 2 garlic cloves, sliced 1 teaspoon kosher salt Freshly ground pepper Directions Preheat the oven to 400°. In a large roasting pan, roast the turkey parts for about 1 1/2 hours, or until well browned; transfer to a large pot. Set the roasting pan over 2 burners. Add 3 cups of the water and boil, scraping up the browned bits from the bottom of the pan. Add the liquid to the pot. Add the onion, carrot, celery, garlic, salt, several pinches of pepper and the remaining 13 cups of water to the pot. Bring to a boil. Reduce the heat to moderately low, cover partially and simmer the stock for about 2 1/2 hours. Strain the stock and skim the fat before using. Make Ahead The stock can be refrigerated for 3 days or frozen for up to 1 month. Rate it Print