Turkey stock will definitely come in handy when it's time to make turkey gravy. It's also just the thing for making turkey soup or turkey chili.
- Serves: 16 persons
- For the Sachet:
- ½teaspoon dried thyme
- 3to 4 black peppercorns
- 1whole clove
- 3to 4 stems parsley
- 1bay leaf
- For the Stock:
- 5pounds turkey bones
- 1medium onion (peeled and chopped)
- 1medium rib celery (chopped)
- 1medium carrot (peeled and chopped)
Step 1Gather the ingredients.
Step 2Tie the thyme, peppercorns, clove, parsley stems and bay leaf into a piece of cheesecloth.
Step 3Place the turkey bones in a heavy-bottomed stockpot.
Step 4Add enough cold water to the pot to completely cover the bones, about 5 quarts.
Step 5Bring the pot to a boil, then immediately drain and rinse bones.
Step 6Return the blanched bones to the pot and again cover with fresh, cold water.
Step 7Bring the pot to a boil, then lower the heat to a simmer .
Step 8Skim off the scum that rises to the surface.
Step 9Add chopped carrots, celery, and onion (also called mirepoix ) to the pot along with the sachet; tie the sachet string to the stockpot handle for easy retrieval later.
Step 10Simmer for about 4 hours, continuing to skim the impurities that rise to the surface. The liquid will evaporate, so make sure there's always enough water to cover the bones.
Step 11After 4 hours, remove from the heat and strain the stock through a sieve lined with a few layers of cheesecloth.
Step 12Cool the stock quickly, using an ice bath if necessary, and then refrigerate or freeze.