Name: Turkey Broth
Yield: Makes about 14 cups
Ingredients: 10 pounds turkey necks and wings, cut into 3- to 4-inch pieces; 2 large carrots, cut into 2-inch pieces; 2 large onions, cut into 2-inch pieces; 2 celery stalks, cut into 2-inch pieces; 20 cups water, divided; 2 bay leaves; 1 teaspoon whole black peppercorns; 1/2 teaspoon salt

By Molly Stevens

October 31, 2006

Recipe notes

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