Turkey Stock

Instad of waiting until Thanksgiving, I make turkey stock year-round. Just as versatile as chicken stock but with a decidedly different flavor, turkey stock is a wonderful addition to soups and sauces.

This stock can be stored until needed and is great in Turkey Tortilla Soup, or in any recipe that calls for chicken stock.

Turkey Stock
Makes about 3 quarts

Turkey bones from 1 (13-pound) whole turkey breast
Pinch of salt and pepper
1 tablespoon expeller-pressed safflower oil
1 gallon water

Preheat the oven to 425°F

Using kitchen shears, cut the bones into pieces that will fit into a stockpot. In a large bowl, toss the bones with the salt, pepper, and oil. Spread the bones on a baking sheet and roast until deeply browned, 30 to 40 minutes.

Remove the bones from the oven and transfer to a stockpot, covering with the water. Bring to a boil, reduce the heat to medium-low, and simmer until the meat falls off the bones and the liquid reduces by 20 percent, 1 to 2 hours.

Using a mesh strainer, strain the stock, discarding the solids, cool, and store in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

This recipe comes from my cookbook, Pure Food
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