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Source: FamilyTime Favorites

Traditional Turkey Stock
Homemade turkey stock can be used in any recipe calling for turkey or chicken stock. Allow enough time to make it -- but don't expect much fuss!
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Serves: 12 to 15 cups
Prep Time: 25 minutes
Cook Time: 3 hours
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1 meaty turkey carcass, from a 12- to 20-pound turkey
1 large onion, coarsely chopped or quartered
1 large carrot, coarsely chopped
1 large celery rib, coarsely chopped
1 bunch flat leaf parsley, coarsely chopped
3 to 4 whole black peppercorns

Pull apart the turkey carcass, tearing off as many bones as you can. Chop the bones into small chunks with a heavy cleaver, if possible.

Put the bones, skin, any meat, onion, carrot, celery, parsley, and peppercorns in a large, deep pot.

Pour enough cold water into the pot to cover the bones by about 2 inches. Bring nearly to a boil over high heat.

Just before it comes to full boil, reduce the heat. Using a large spoon or skimmer, skim and discard the bubbling foam that rises to the surface.

Adjust the heat so that the stock simmers gently and cook, partially covered, for 2 1/2 to 3 hours.

Check on the stock every 20 to 30 minutes, adjusting the heat if necessary.

When you check the simmering stock, skim off any fat that rises to the surface.

Strain the stock through a colander into a large clean bowl or second pot. Discard the solids in the colander.

Put the bowl filled with hot stock in a larger bowl or sink filled with ice and cold water so that it cools quickly,or let it cool to warm room temperature on the countertop.

As soon as the stock is tepid, cover and refrigerate it.

Before refrigerating it, skim any fat off the surface. As the stock cools, the fat will become more visible. Blot it with a wadded paper towel or skim it. You can also spoon the visible fat off the stock after it chills.

The stock will keep in the refrigerator for 3 days. If you plan to use it later, freeze it for up to 3 months.

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