TURKEY STOCK
6lbs turkey thighs and legs
Optional: Before simmering the turkey, roast the parts in a 475* oven until the meat and bones caramelize to a deep brown.
Put the raw or roasted turkey in a stockpot.
Fill the stockpot with water to 2inches above the turkey, but using at least 6 quarts.
Bring the pot to a boil and skim the foam.
To the foam-skimmed stockpot add:
8oz each: celery, leeks, carrots
A half-bunch each, sprigs of fresh parsley and fresh sage
Better to omit the parsley and sage than to use a dried-herb substitute.
For health and culinary reasons, never add salt to stock.
Bring pot to a medium simmer.
Cook for at least 3 hours, replenishing the water as needed to keep the ingredients submerged.
Strain the stock.
The flavor-exhausted meat, bones, and vegetables are not needed for this recipe.
Stock Needs for Turkey Dinner
Reserve 2cups of turkey stock to use in the stuffing recipe.
Also reserve 2cups of the stock to use in the roasting pan during the slow roast.
Reserve at least 5quarts of the stock for the Turkey Gravy we'll make after we finish eating the turkey.