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Recipe Summary

active:
20 mins
total:
4 hrs 30 mins
Yield:
makes about 3 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. In a large roasting pan, roast the turkey parts for 1 1/2 hours, or until well browned; transfer to a large stockpot.

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  • Set the roasting pan over 2 burners. Add 1 quart of the water and bring to a boil, scraping up the browned bits from the bottom. Add the liquid to the pot.

  • Add the onion, carrot, celery, garlic, salt and pepper to the pot along with the remaining 3 quarts of water and bring to a boil. Reduce the heat to moderately low, cover partially and simmer the stock for 2 1/2 hours. Strain the stock and skim the fat before using or freezing.

Make Ahead

The stock can be refrigerated for 3 days or frozen for 1 month.

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