Basic Turkey Stock

Recipe By: Bon Appetit
Serving Size: 8

• 1 carcass turkey
• 12 Cups water, cold
• 1 onion, quartered
• 1 carrot, sliced thickly
• 1 parsnip, sliced thickly
• 1 celery stalk, thickly sliced
• 1 bay leaf
• 1 large fresh parsley sprig
• 1 fresh thyme sprig, or
• 1/2 Teaspoon thyme dried

Remove and discard skin and all visible fat from carcass. Using cleaver or poultry shears, cut carcass into large pieces. Place pieces in large stockpot. Add remaining ingredients. Bring to boil, skimming any foam from surface. Reduce heat and simmer until liquid is reduced to 8 cups, about 2 hours.Cool slightly. Strain stock, pressing on solids to extract as much liqud as possible. Discard solids. Refrigerate turkey stock overnight. (Can be prepared ahead. Keep stock refrigerated up to 5 days or skim fat and freeze up to 3 months.) Skim and discard solidified fat from surface of stock before using.