Name: Turkey Stock
Yield: Makes about 9 cups
Ingredients: 6 pound turkey parts such as wings, drumsticks, and/or thighs; 3 medium onions, left unpeeled, trimmed and halved; 3 celery ribs, cut into 2-inch lengths; 3 carrots, cut into 2-inch lengths; 5 quarts cold water; 6 fresh parsley stems; 1 Turkish or 1/2 California bay leaf; 10 whole black peppercorns; 1 1/2 teaspoons salt

Image may contain Cutlery Fork and Plant

Photo by Chelsea Kyle

Using turkey meat rather than just bones adds a deep richness to this stock. Although you have to buy the extra parts, you'll be happy you did; great stock is the key to outstanding gravy, and everyone knows you can never have too much of that at Thanksgiving.

Cooks' note:

Stock can be chilled in an airtight container 1 week or frozen 3 months.

Recipe notes

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