Turkey Stock

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Fine Cooking


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10 peppercorns

2 ribs celery, scrubbed and coarsely chopped

1 large onion (unpeeled), halved

One 1-inch chunk fresh ginger, peeled and sliced

1 large carrot, scrubbed and coarsely chopped

Turkey carcass from a 12- to 16-pound bird (plus bones and wings, if saved)

1 sprig fresh thyme

2 Tbs. vegetable oil

1 bay leaf

1/4 cup brandy

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