On Sat, 29 Nov 2008 18:21:44 -0600, Sqwertz >
wrote:

>cybercat > wrote:
>
>> I made it following somebody's recipe last year, and somebody else was
>> right--no matter how long you cook it, or what you put in it, it has a
>> dishwater quality that chicken stock does not. I won't make it again.
>
>Turkey stock is almost as good as chicken stock. Who's recipe did
>you follow?
>
>-sw

Wow, just tagging on, as I didn't see the post that was quoted.

My turkey stock is very rich...and full of flavor.

One way to do it, from Michael Ruhlman:
http://blog.ruhlman.com/ruhlmancom/2...giving-th.html

Another way, from his blog:
"Roast a couple pounds of turkey wings, and any other inexpensive
parts you may be able to gather, until they are golden brown and good
enough to eat. Cover them with water and cook below a simmer for 6
hours or so uncovered or in a 180-200 degree oven. For the last hour
or two, add a large onion, 2 big carrots, two bay leaves, some
peppercorns, thyme and parsley (if you have it on hand), and a couple
tablespoons of tomato paste. Strain it through cloth and it's done."

Christine