Saturday, January 4, 2014

Turkey Stock

Whenever we make a turkey, we save the carcass for homemade turkey stock. This stock makes the best turkey soup!
Turkey carcass from a 14 lb turkey (cut off any remaining meat and save for soup)
4 large carrots, unpeeled and cut in 3 inch pieces
2 medium onions, cut in wedges
4 celery stalks and leaves, cut in 3 inch pieces
8-10 garlic cloves, sliced
8 sprigs fresh thyme
10 fresh parsley sprigs
3-4 tsp kosher salt (or o taste)
2-4 tsp black pepper (or to taste)
Add turkey carcass to a 10-14 quart stock pot* along with remaining ingredients; cover with water. Cover pot and bring to a boil over high heat. Skim off any foam that comes to the surface. Lower heat and simmer, covered, for 2-3 hours.
Strain ingredients through a colander into a large bowl; discard solids. Let broth cool and then pour into containers; refrigerate. Remove any fat from the surface and either refrigerate or freeze.
Broth will stay fresh up to 5 day in the refrigerator or 6 months in the freezer.
*I used two six-quart stock pots to make this recipe.
Makes approx. 6 quarts

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