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- 5 pounds turkey parts, such as wings, necks and drumsticks
- 9 cups water
- Reserved turkey neck and giblets (except the liver
- 1 large onion, thickly sliced
- 1 large carrot, thickly sliced
- 1 large celery rib, thickly sliced
- 2 garlic cloves, sliced
- 1 teaspoon kosher salt
- Freshly ground pepper
Preheat the oven to 400 degrees F. Put the turkey parts in a flameproof roasting pan and roast for about 1 hour, turning occasionally, until well browned. Transfer the turkey parts to a large pot.
Set the roasting pan over 2 burners. Add 1 cup of the water and boil over moderately high heat, scraping up the browned bits from the bottom of the pan. Add the liquid to the pot.
Add the turkey neck and giblets to the pot along with the onion, carrot, celery, garlic, salt, generous pinches of pepper, and the remaining 8 cups of water. Bring to a boil over high heat. Reduce the heat to moderately low and simmer, partially covered, until the meat is falling off the bones and the gizzard is very tender, about 2 hours.
Strain the stock. Finely dice the gizzard and heart and reserve for the gravy. Skim the fat from the stock before using.
The stock and giblets can be refrigerated separately for up to 2 days; any leftover stock can be frozen for up to 1 month.
Serving size = 1 cup
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
456 calories; 5g total fat; 319mg cholesterol; 494mg sodium; 5g carbohydrates; 1g fiber; 92g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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