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Main dishes

Turkey Stock

Turkey Stock recipe
photo by:kraft
After the turkey feast—make turkey stock! It's a terrific way to keep the flavor going, and it's easy to do. We'll take you through it step by step.
5 min
3 hr 5 min
15 servings, 1 cup each
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What You Need

 roasted turkey carcass
gal.  cold water
large  onion, quartered
large  carrot, cut into large chunks
large  stalk celery, cut into large chunks
cloves  garlic, peeled
 bay leaf
tsp.  peppercorns

Make It

PLACE turkey carcass in stockpot. Add enough water to cover carcass. Bring water to boil. Skim and discard foam from surface.

ADD remaining ingredients; stir. Simmer, partially covered, on medium-low heat 2 hours.

STRAIN stock; discard bones and vegetables. Skim fat from stock.

Kraft Kitchens Tips

Food Facts
It can take up to 15 min. for the water to come to a boil for cooking the turkey carcass. For a clearer stock, cook the ingredients just at a gentle simmer since boiling or stirring the stock as it cooks will result in cloudy stock.
How to Cool Stock
To cool the cooked stock quickly, pour it into a large pot, then place in a sink partially filled with icy cold water. (Water in sink should come about 3/4 way up side of stock-filled pot.) Let stand until stock is cooled, stirring occasionally. Refrigerate or freeze in airtight container(s) until ready to use. Remove fat from surface before using.
Make Ahead
Stock can be made ahead of time. Cool, then refrigerate up to 3 days or freeze up to 2 months. Remove fat from surface before using as desired.
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