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The How and Why of Making a Good Stock
Soon, or now, American households have a turkey carcass in the refrigerator. Before you toss it, consider making turkey stock. If there is some skin and sinews still clinging to the bones, all the better.

 

Basting with Flavor
Home cooks religiously open the oven door every 20 to 30 minutes while the turkey roasts to baste the giant bird with pan juices and other liquids.

 

The How and Why of Making a Good Stock
Soon, or now, American households have a turkey carcass in the refrigerator. Before you toss it, consider making turkey stock. If there is some skin and sinews still clinging to the bones, all the better.

 








 
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