Name: Turkey Stock
Yield: Makes 10 cups
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

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Turkey StockTina Rupp

This excellent, all-purpose broth can be made three days ahead; keep it covered and chilled.

Recipe information

Yield
Makes 10 cups

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

Preparation

Step 1
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.
Step 2
Place turkey carcass pieces in pot and add enough cold water to cover bones (about 4 quarts).
Step 3
Bring mixture to boil and skim any foam from the surface.
Step 4
Add parsley, thyme, peppercorns, and bay leaf. Reduce heat to low, cover with lid slightly ajar, and simmer 3 hours.
Step 5
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.