Recipes Turkey Stock Be the first to rate & review! Holiday Turkeys By Jan Newberry Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Yield: 3 quarts Ingredients Carcass from a large turkey, cut or broken into 4-inch pieces 4 quarts water 3 carrots, cut into 2-inch pieces 3 celery ribs, cut into 2-inch pieces 2 medium onions, quartered 4 unpeeled garlic cloves 5 thyme sprigs 1 small bunch of flat-leaf parsley 2 bay leaves, broken Directions Put the turkey bones in a large stockpot, cover with the water and bring to a boil, skimming occasionally. Add the vegetables and herbs and cook over low heat, partially covered, for 2 hours. Strain the stock, pressing down on the solids. Refrigerate for up to 3 days or freeze for up to 3 months. Skim off the fat from the surface before using Rate it Print