Turkey Stock F&W Test Kitchen

1. 1

   Preheat the oven to 400 degrees. Put the turkey parts in a flameproof roasting pan and roast for about 1 hour, turning occasionally, until well browned. Transfer the turkey parts to a large pot.

2. 2

   Set the roasting pan over 2 burners. Add 1 cup of the water and boil over moderately high heat, scraping up the browned bits from the bottom of the pan. Add the liquid to the pot.

3. 3

   Add the onion, carrot, celery, garlic, salt, generous pinche of pepper and the remaining 8 cups of water. Bring to a boil over high heat. Reduce the heat to moderately low and simmer, partially covered, until the meat is falling off the bones, about 2 hours.

4. 4

   Strain the stock. Skim the fat from the stock before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.