Monday, November 19, 2012

Thanksgiving prep: Turkey stock

I always make turkey stock before Thanksgiving so that I have it for gravy and stuffing.

5 pounds turkey legs
2 carrots
2 celery ribs
1 onion

Into the oven for 1 hour at 400:

Then into the pressure cooker for 30 minutes under pressure:

Strained through a cheesecloth-lined fine mesh strainer and ready for the refrigerator:

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