Great Basic Turkey Stock
- 1 turkey carcass (from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot)
- 1 large onion, peeled and halved
- 1 large carrot, peeled and chopped coarse
- 1 large celery rib, about 4 ounces, chopped coarse
- 3 medium garlic cloves, unpeeled and smashed
- 2 cups dry white wine
- 1 bay leaf
- 5 sprigs fresh parsley leaves
- 3 sprigs fresh thyme
- 1. Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary.
- 2. Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer. Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock in one of the related recipes or cool to room temperature, cover, and refrigerate up to 2 days.
turkey carcass, onion, carrot, celery, garlic, white wine, bay leaf, parsley, thyme
Taken from www.food.com/recipe/great-basic-turkey-stock-276156 (may not work)