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This recipe for TURKEY STOCK, by , is from The Jeude Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Monica Gray Howard


Stems from 1 bunch of fresh flat-leaf parsley
2 fresh thyme sprigs
1 bay leaf
10 whole peppercorns
6 pounds turkey parts, such as wings, necks and/or drumsticks
1 yellow onion, quartered
1 turnip, quartered (optional)
3 ribs celery, cut into thirds
3 carrots, cut into thirds

Tie the parsley, thyme, bay leaf and peppercorns in a square of cheesecloth to make a bouquet garni.

Combine the bouquet garni, turkey parts, onion, turnip, celery and carrots in a large stockpot. Add cold water just to cover (about 4 quarts). Slowly bring to a boil over medium heat, then reduce the heat to low and simmer, uncovered for 4 hours, skimming off the foam.

Strain the stock through a sieve into a large bowl. If using right away, spoon off the visible fat. Otherwise, let cool for 1 hour, then cover and refrigerate for at lest 2 hours or overnight. Using a large spook, remove the harden fat from the surface and discard.

Refrigerate the stock in airtight containers for up to 3 days or freeze for up to 3 months. Makes about 2 1/2 quarts.




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