Turkey Stock

Name: Turkey Stock
Ingredients: 16 cups water; 1 turkey carcass, bones, skin; leftover prepared stuffing; 1 large onion, in chunks; 2 stalks celery, in chunks; 2 carrots, in chunks; 2 bay leaves; 10 peppercorns; 4 tablespoons salt, to taste; 1/2 teaspoon dried thyme; 1 garlic clove, sliced

11 ingredients

10 steps

Ingredients

16 cups water
1 turkey carcass, bones, skin
leftover prepared stuffing
1 large onion, in chunks
2 stalks celery, in chunks
2 carrots, in chunks
2 bay leaves
10 peppercorns
4 tablespoons salt, to taste
1/2 teaspoon dried thyme
1 garlic clove, sliced

Directions

1

Break the carcass into pieces in a large stock pot.
2

Add water, dressing, vegetables and peppercorns.
3

Heat to boiling, skim off any foam on the surface, reduce heat to low, cover and simmer for 4 hours.
4

Stir from time to time to make sure there aren't any 'hot spots' scorching on the bottom.
5

Add salt to taste as you go along, not all at once.
6

After four hours, remove large chunks to a bowl and discard.
7

Carefully drain stock through a colander lined with cheesecloth into a large mixing bowl.
8

Ladle into freezer containers, cover and set in the fridge overnight.
9

On the following day, skim off the fat that has congealed on top.
10

Cover the containers, label and date and freeze until needed.