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How To Make Turkey Stock, The Most Important Thanksgiving Ingredient

Trust me, this one recipe — which you can make before Thanksgiving — is going to make every thing on the plate taste AWESOME.

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Here's how: Preheat oven to 450°F. Place about 4 lbs turkey parts (maybe 3 wings and a neck, or two wings and a neck and a back) on a rimmed baking sheet. Roast — flipping over the pieces halfway through — about 45 minutes until they are golden brown.

2. Chop an onion, a stalk or two of celery, and a peeled carrot or two. Grab a bunch of parsley and thyme, a bay leaf, and some peppercorns.

The vegetables are called "mirepoix" and add flavor to the stock as they simmer away. A mirepoix should usually consist of 50% onions, 25% carrots, 24% celery. The standard ratio for how much to use is 3:1 bones to mirepoix by weight.

The herbs and pepper are part of a traditional "bouquet garni", also used to add flavor. The ingredients of a bouquet garni are traditionally tied with string, and the pepper is usually put in cheesecloth. But we're lazy so we don't do that.

10. Add enough water to cover the contents of the pot by 2 inches. Put the stock pot on a burner and heat until it simmers, then let it simmer gently for at least three hours and up to five.

13. Once the stock has cooled, pour it into an airtight container, then put it in the fridge or freezer.

It will keep for three days in the fridge and for three months in the freezer.

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