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Turkey Stock Roasting the bones of the turkey gives the stock a fuller richer flavor and eliminates most of the excess fat. Makes 5 cups. |
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Ingredients: Leftover vegetables from Thanksgiving Turkey 1 cup dry sherry 1 turkey carcass | |
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Instructions: 1. Fill a large stockpot with 12 cups of filtered water and add the vegetables. 2. Heat the Thanksgiving Turkey roasting pan on the stove top and add the sherry, stirring briefly, to deglaze the pan. Add the drippings to the stockpot. 3. Break up the carcass and remove any excess fat. Put the broken up carcass into the stockpot and bring it to a boil. Reduce the heat and simmer uncovered for about 1 hour and 40 minutes. 4. Strain the stock through a fine-mesh strainer or cheesecloth. |
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