Jessie's Turkey Stock

By Jessica Cameron

• 1 whole roasted, skin on turkey breast (2 cups cubed meat removed from bone but added to pot)
• Four quarts (128oz) low sodium chicken broth
• 12 cups water
• 2 cups roughly chopped carrots
• 2 whole yellow onions roughly chopped (skins and all)
• 8-10 large cloves garlic (roughly chopped)
• 6-8 whole dry bay leaves
• 1 cup sweet cherry peppers (jarred Italian peppers) roughly chopped
• 1 cup Italian parsley, roughly chopped, stems and all
• 1/2 cup roughly chopped rosemary
• 1/4 cup fresh thyme, chopped
• 1/4 mixed pepper corns (black, white, pink, tellicherry, and green)
• 3 Tbsp coarse grey sea salt

     In a large stock pot (about 2 gallons) add turkey meat, bones, chicken stock, and water.  Bring to a boil, and reduce to a simmer for two hours.  While simmering, skim off excess fat at the surface.

     Add carrots, onions, and mixed peppers and return to a boil. Reduce to a simmer and simmer for thirty minutes.  

     Add parsley, rosemary, thyme, garlic, bay leaves and pepper corns and simmer for an additional hour.

     Add 3 tablespoons (or to taste) of coarse gray sea salt. Then remove from heat and allow to cool.  Strain broth through a fine sieve and secondarily through a cheese cloth. The product should be a nice orange-amber color.  Refrigerate if using within the week or meter it out for freezing (freezer bags or ice cube trays for example).  Use your best judgment here but we've used six and even twelve month frozen stock.

Yields 1 to 1-1/2 gallons (That is 128 oz to 192 oz or 16 cups to 24 cups)