• bay leaves 2 bay leaves
  • black peppercorns 6 whole black peppercorns
  • carrots 2–3 carrots peeled and cut into 1 inch pieces (about one cup)
  • celery ribs 2 celery ribs, tops and all cut into 1 inch pieces (about one cup)
  • chicken feet 2 chicken feet, or 4 chicken wings or 1 additional turkey wing
  • fresh flat leaf parsley ½ bunch fresh flat leaf parsley, tied with a string
  • garlic 1 clove of garlic, peeled and bruised
  • ginger 1 knob of unpeeled ginger (about 2-3 ounces)
  • leek 1 leek, white part only, cleaned of sand and cut in half vertically
  • onion 1 medium to large onion, peeled and cut in half
  • parsnips 2 parsnips peeled and cut in half
  • sage leaves 2 sage leaves, or 1 teaspoon dry ground sage
  • salt 1 ½ teaspoon salt
  • turkey 6 pounds total of turkey carcass, raw turkey necks, raw turkey wings and/or any other chicken or turkey parts you have been saving in your freezer such as backs.
  • water 4 quarts cold water
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How to make it

  1. Place all ingredients into a large stock pot and slowly bring to a boil. Reduce heat and simmer for three hours. Skim foam that rises to the top as it cooks. Depending on the type and amount of the bones and meat you started with, you may need to simmer longer (up to four hours if needed) to intensify flavors.Strain the stock and discard the solids except for the meat.
  2. Remove skin and debone the turkey and reserve. Use for any recipe that calls for cooked turkey meat (such as our Turkey Pot Pie or Turkey & Stuffing Turnovers). Cool the stock completely. Once cooled, skim off the fat that settles on the top and if desired, save for any poultry recipe that calls for butter. (Turkey fat is full of flavor and lasts fairly long in the refrigerator and can also be frozen.)Use stock for any recipe that calls for turkey stock like our Turkey Soup with Potato Dumplings or our Turkey Pot Pie. Stock may also be frozen in zip lock bags for later use.