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Turkey Stock: Date Added: 30 Jul 2011
Listed in: Soups & Stews

3 Quarts cold water
4 Pounds Turkey parts (wings, legs, thighs, breast)
1 Large carrot, peeled and cut in 3 chunks
1 Large sweet onion, quartered
2 Stalks celery, rough cut

Cooking Instructions

1. Bring cold water to a boil add turkey parts and all of the vegetables.
2. When the turkey is cooked through, remove from stock.
3. Chill and debone turkey. Cover and chill turkey meat. Return bones to the stock. Continue to simmer for an additional 30 minutes.
4. Strain bones from the stock and reserve all of the stock.

Recipe used with permission by the National Turkey Federation. For more turkey information and recipes visit www.

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