Turkey Stock

1. 1

   Preheat oven to 425u00b0.

2. 2

   Cut turkey carcass into quarters. Place the turkey bones, carrot, celery, and onion on a jelly-roll pan or shallow roasting pan. Bake at 425u00b0 for 35 minutes, stirring once.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.