Homemade Turkey Stock Recipe

Langkah-langkah

1. Place all the ingredients in a 5 1/2 quart Dutch oven or soup pot and fill with 10 to 12 cups water (fill it to the top). Bring to a boil, then cover and simmer on low 4 to 5 hours.
2. After 4 to 5 hours,  taste the stock. If it's concentrated enough for your liking, add salt to taste (I usually add salt when I make the gravy).
3. Discard the turkey, bones and vegetables and strain the stock through a mesh sieve.
4. Allow the stock to cool to room temperature. Once cooled, transfer it to storage containers (I use 3 large glass mason jars). It can be refrigerated for up to 3-4 days or frozen for up to 3 months. When cold, separate the fat and discard.