Turkey Stock

Recipe by DrGaellon
READY IN: 4hrs 50mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°F Place carcass on baking sheet. Roast until bones turn brown.
  • Transfer browned bones to stock pot. Add onion, carrot, celery, garlic, wine, bay leaf, parsley, thyme, salt to taste, pepper to taste and water. Bring to a boil over medium-high heat, skimming any fat or foam that rises to the surface. Reduce to low, and simmer 4 hours or until stock is rich and flavorful.
  • Strain stock through a large mesh strainer; discard solids. Cool to room temperature, then refrigerate. When fat solidifies on top, remove and discard. Package, seal tightly and store in refrigerator up to 1 week, or freezer up to 6 months. (Leave 1" headspace for freezer storage.).
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