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
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.
Place turkey carcass pieces in pot and add enough cold water to cover bones (about 4 quarts).
Bring mixture to boil and skim any foam from the surface.
Add parsley, thyme, peppercorns, and bay leaf. Reduce heat to low, cover with lid slightly ajar, and simmer 3 hours.
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.
Makes 10 cups
Bon Appétit November 2007
