Time: 6 hrs 50mins
Servings: 13 cups
– Raw Turkey – Gallons Water – Whole Carrots – Stalks Celery – Onions – Fresh Parsley – Fresh Sage –Sprigs Fresh Thyme – Olive Oil – Salt and Pepper
Preheat oven to 400°F. Place raw, thawed turkey and place on the baking sheet along with carrots, celery, and onions.
Brush the turkey and vegetables with olive oil, then season with salt and pepper.
Bake for 45 minutes, then remove from the oven.
Add roasted ingredients to a stock pot along with thyme, sage, parsley, and water. Drain the juices from the baking sheet into the stock pot.
Bring to a boil, then cover with the lid and simmer for 3 hours. Using a slotted spoon, remove all large chunks from the stock and as much of the fat, and discard.
Lay a cheesecloth or flour sack towel over a large bowl or container big enough to fit the stock liquid. Carefully pour the stock into the container over the cheesecloth.
When it stops draining, slowly squeeze from the top down to get any remaining liquid out. Store in an airtight container in the fridge or use immediately, and enjoy!
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