Turkey Stock

Turkey Stock for the day after (w/ carcass)
Turkey Stock
Turkey Stock

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons vegetable oil

  • 1

    large onion, chopped

  • 1

    large carrot, chopped

  • 1

    celery stalk with leaves, chopped

  • 1

    carcass with skin from one 12- to 15-pound turkey; meat removed and reserved, carcass broken into pieces

  • 4

    quarts (about) cold water

  • 4

    fresh Italian parsley sprigs

  • 1/2

    teaspoon dried thyme

  • 1/4

    teaspoon whole black peppercorns

  • 1

    bay leaf

Directions

Heat oil in large pot over medium heat. Add onion, carrot, and celery. Cover; cook until vegetables begin to soften, stirring occasionally, about 5 minutes. Bring mixture to boil and skim any foam from the surface. Add parsley, thyme, peppercorns, and bay leaf. Reduce heat to low, cover with lid slightly ajar, and simmer 3 hours. Strain stock into large bowl, pressing on solids in strainer; discard solids. Let stock stand 10 minutes; skim off fat. Boil to reduce to 10 cups or add water to measure 10 cups. Season with salt and pepper.

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