Turkey Stock
Prep time: 20min
Total time: 240min
10 cups
cold water (approx.)
0
1
turkey carcass
0
2
large onions, skin on
0
2
large carrots, unpeeled
0
6 stalks
of celery
0
1 head
garlic, split in half
0
3
Bay Leaves
0
1 tbsp
black peppercorns
15 mL
greens from one leek
leaves from the stalk of celery
2 sprigs
of Rosemary
0
5 sprigs
of Thyme
0
1/2 bunch
italian parsley
0
Kitchen twine
Cheesecloth
Directions
-
Place the turkey bones in a large stock pot and cover with cold water. Slowly bring to a simmer, using a ladle to skim off any impurities that rise to the surface.
-
Meanwhile, cut the onion, celery and carrot into a large dice and set them aside with the garlic bulb, bay leaves and peppercorns. Wrap the celery leaves, rosemary, thyme and parsley in the leek and tie it tightly with the kitchen twine.
-
Once the broth has come to a simmer add the vegetables, spices and herb bundle, return to a gentle simmer, continually removing any impurities and cook gently for 4 hours.
-
Strain the stock through a mesh strainer lined with damp cheesecloth; cover and refrigerate for 4-5 days, or freeze in airtight containers up to one month.