Turkey Stock

Ingredients

• 1  bay leaf 
• 0.3 teaspoon peppercorns whole black
• 1 large carrots chopped
• 1  celery stalk with leaves, chopped
• 0.5 teaspoon thyme leaves dried
• 1 large onion chopped
• 4  parsley sprigs fresh italian
• 2 tablespoons vegetable oil 
• 4 quarts water cold ()
• 1  carcass with skin from one 12- to 15-pound turkey; meat removed and reserved, carcass broken into pieces

Equipment

• bowl
• pot
• sieve

Directions

1. Heat oil in large pot over medium heat.
2. Add onion, carrot, and celery. Cover; cook until vegetables begin to soften, stirring occasionally, about 5 minutes.
3. Place turkey carcass pieces in pot and add enough cold water to cover bones (about 4 quarts).
4. Bring mixture to boil and skim any foam from the surface.
5. Add parsley, thyme, peppercorns, and bay leaf. Reduce heat to low, cover with lid slightly ajar, and simmer 3 hours.
6. Strain stock into large bowl, pressing on solids in strainer; discard solids.
7. Let stock stand 10 minutes; skim off fat. Boil to reduce to 10 cups or add water to measure 10 cups. Season with salt and pepper.