Rich Turkey Stock

2 pounds bony turkey pieces (back, neck & wings) *step 10, cut into 2 to 3-inch chunks
2 tablespoons vegetable oil
3 stalks celery with leaves, coarsely chopped
2 medium carrots, coarsely chopped
1 large onion, cut in chunks
1 to 4 cloves garlic (adjust amount used to taste), peeled
8 cups cold water
3 whole cloves
2 bay leaves
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon whole black peppercorns

Pat turkey parts dry with clean paper towels.

Over medium-high heat, heat oil in a 5-quart saucepan or Dutch oven. In 2 to 3 batches, brown turkey parts on all sides. Remove from pan with a slotted spoon and reserve in a large bowl.

Add celery, carrots, onion and garlic to pan and sauté until onion is tender, about 3-5 minutes.

Return turkey parts to pan. Add water and bring mixture to a boil. Skim foam from surface.

Add remaining ingredients. Reduce heat, cover and simmer for 1 hour or until turkey pieces are tender.

Lift out turkey pieces with a slotted spoon. Strain stock through a sieve lined with 1 or 2 layers of cheesecloth. Discard vegetables and peppercorns.

Skim off fat. Use a metal spoon to ladle the fat off the top or chill stock and remove solidified fat layer.

When turkey is cool enough to handle, remove meat from bones. Discard skin and bones. Reserve meat for future use.

Stock may be used at once or stored in a closed container in the refrigerator 1 to 2 days; or stored in freezer up to 6 months.

** NOTE: A leftover turkey carcass may be substituted for turkey pieces.

Source: The National Turkey Federation

Category:  Soups
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