Chef's Knife - A versatile tool for cutting, chopping, and dicing vegetables typically used in making turkey stock.
Cutting Board - Provides a clean, flat surface on which to chop vegetables without damaging kitchen countertops.
Large Stock Pot - Ideal for cooking large batches of stock; it should be deep enough to hold the turkey bones and vegetables with ample room for liquid.
Vegetable Trimmer - Assists in preparing evenly-sized vegetable pieces, ensuring consistent flavor extraction during cooking.
Meat Tenderizer (optional) - For tenderizing tougher turkey meat before adding to the stock.
Digital Kitchen Scale - Ensures precise measurement of ingredients for consistent results and efficient use of space in a pot.
High-Speed Blender or Immersion Blender - Useful for puréeing cooked vegetables to remove solids from the stock, enhancing clarity and flavor concentration.
Large Strainers - Essential for straining out vegetable pieces and bones after simmering, leaving a clear turkey broth.
Baking Sheet (optional) - May be used to brown ingredients before adding them to the stock pot.
Large Pot Cozy - Can help maintain even cooking temperatures when simmering large quantities of stock over an extended period.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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