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Homemade Turkey Stock
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2 tablespoons Land O Lakes® Butter

1 large carrot, cut into 1-inch pieces

1 rib celery, cut into 1-inch pieces

1 medium onion, cut into eighths

1/4 cup chopped fresh parsley

1/4 cup chopped fresh thyme sprigs

1 bay leaf

1 turkey carcass, cut into pieces, plus any extra skin

3 quarts water plus any turkey drippings

1 teaspoon salt

1/2 teaspoon pepper

How to make

  1. STEP 1

    Melt butter in 8-quart saucepan over medium-high heat. Add carrot, celery and onion. Cook, stirring occasionally, 5-7 minutes or until browned. Add all remaining ingredients; continue cooking 10-12 minutes or until mixtures comes to a boil.

  2. STEP 2

    Reduce heat to low; cook, uncovered, 2 1/2-3 hours or until liquid is slightly reduced. Strain mixture through fine wire mesh strainer. Set aside to cool. Skim and discard fat. Discard all solids.

Tip #1

Use kitchen shears to cut through rib bones and joints of turkey carcass so they fit better into a pan. You could use two carcasses of rotisserie or roasted chickens in place of the turkey carcass.

Tip #2

When cooked, the broth will have a jelly-like consistency, similar to canned consommé. The broth is liquid when heated. Broth can be frozen, but the jelly-like consistency will break down when thawed. It is still fine to use in any recipe calling for stock or broth as it becomes liquid again when heated.

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