Yield: 1 Gallon Preparation Method: Simmer   Dish Type: Stock

Ingredients

8 Pounds TURKEY BONES, cut into 3-inch chunks

6 Quarts cold water

1/3 Pound celery with leaves, coarsely chopped

1/3 Pound carrots, coarsely chopped

1/3 Pound onion, coarsely chopped

4 parsley stems, chopped

4 tarragon stems, chopped

1/2 Teaspoon dried thyme

2 Small bay leaves

1/2 Teaspoon cracked black peppercorns

1 Clove garlic, crushed

To taste kosher salt

Rinse turkey bones. In a large stockpot, combine bones and cold water. Heat slowly until boiling. Skim foam from the surface. Slowly simmer the stock for 4 to 5 hours. Add chopped celery, carrots and onions. Place parsley and tarragon stems, thyme, bay leaves, peppercorns and garlic on a 4-inch square of cheesecloth. Gather up edges and secure with twine. Place in stockpot and continue to simmer for about 1-1/2 hours. Adjust seasonings as required. Strain stock. Cover and refrigerate. Note: Yields about 1 gallon.

Recipe Source: Recipe by The National Turkey Federation

Nutrition Facts Calories 5   Calories from Fat 5 % Daily Value* Total Fat 0g 0% Saturated Fat 0g 0% Cholesterol 0mg 0% Sodium 370mg 15% Total Carbohydrate 0g 0% Dietary Fiber 0g 0% Sugars 0g   Protein 1g   Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4