Turkey Stock

Ingredients

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

Directions

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