Emily’s Food and Recipe Blog

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Turkey stock

Posted by moderndaygourmet on November 28, 2008

What better way to use up those Thanksgiving leftovers and not waste the turkey bones?


Bones from a cooked 12-pound turkey

1  peeled carrot, cut in half crosswise

1  celery stalk, cut in half crosswise

1/2  medium onion, peeled and quartered

4  quarts cold water

1/8  teaspoon  black peppercorns

4  thyme sprigs

4  parsley sprigs

1  bay leaf


Preheat oven to 425°.

Cut turkey carcass into quarters. Place the turkey bones, carrot, celery, and onion on a jelly-roll pan or shallow roasting pan. Bake at 425° for 35 minutes, stirring once.

Place bones, trimmings, vegetable mixture, 4 quarts water, and remaining ingredients in a large stockpot; bring to a boil. Reduce heat, and simmer for 3 hours; skim surface occasionally, discarding solids.

Strain stock through a sieve over a large bowl; discard solids. Cool stock to room temperature. Cover and chill stock 8 hours or overnight. Skim solidified fat from surface; discard.


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