Make-Ahead Turkey Stock

By Golfwidow7

Ingredients

• Ingredients
• 4 pds bone in turkey parts – drumsticks, thighs, necks, wings
• 1 chopped large onion,
• 1 peeled and chopped large carrot,
• 1 chopped celery stalk,
• 4 sprigs parsley,
• 4 sprigs thyme,
• 12 whole peppercorns,
• 1 bay leaf,
• 10 cups water.

Details

Servings 6
Preparation time 10mins
Cooking time 360mins

Preparation

Step 1

Directions
Preheat oven to 425°.
Arrange turkey parts and 1 turkey neck (optional) on a rimmed baking sheet and roast, turning turkey halfway through, until golden brown, about 45 minutes. Add the carrots, celery, and onion. Roast another 15 minutes.
Transfer to a stockpot and add the parsley, thyme, bay leaf, salt and peppercorns
Pour 2 cups water onto baking sheet. Scrape up any browned bits with a wooden spoon. Pour liquid from sheet into pot with turkey..
Bring to a simmer; reduce heat to low and simmer gently until stock is reduced by at least one-third, about 4 hours. Strain stock through a fine-mesh sieve into a clean saucepan. If you have more than 6 cups stock, simmer uncovered over medium heat until reduced to 6 cups. Let cool. Pour stock into an airtight container; cover and chill. DO AHEAD Stock can be made 3 days ahead. Keep chilled. Stock can also be frozen for up to 3 months.