Make-ahead turkey stock from Bon Appétit Magazine, November 2012 (page 82)

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • kitchen_chick on November 26, 2021

    This has been my to-go turkey stock recipe for Thanksgiving gravy for years. It always comes out a nice translucent color, perhaps a touch less clear than the photo. I strain it through a fine mesh strainer to remove tiny bits of meat. The one additional thing I do is lightly brown the carrots in the pot before putting in everything else and the water. (I also take the full four hours at a very low simmer. Boiling results in a muddier stock.)

  • jumali on November 17, 2012

    It only took me two hours, and not the recommended four to reduce the stock. It tastes great, but is cloudy, not clear as in the photo.

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