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Nutrition Facts
Serving Size 360 g
(Approx. 4 Servings)
Amount Per Serving
Calories 220 Calories From Fat 25
% Daily Value*
Total Fat 38 g 11%
Saturated Fat 55 g 1%
Trans Fat 0.0 g
Cholesterol 73 mg 770%
Sodium 32 mg 1170%
Total Carbohydrate 0 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 0 g
Vitamin A 2% Iron 4%
Vitamin C 8% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Turkey Stock
Prep Time
5 minutes
Cook Time
2 hours
Total Time
2 h 5 m
4  People


Recipe makes 4 Servings

16 Lb fresh whole turkey, giblets and neck only (necks can be purchased separately)
1 celery
1 Tsp kosher salt
1/2 Tsp pepper
6 cup(s) water
1 carrot
1/2 yellow onion
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Cut carrot, celery, and onion into large pieces.
Place ingredients in a large stockpot. Bring to a boil over High heat, reduce heat to Low and simmer 2 hours while turkey roasts.
Strain stock, reserving giblets and neck for use in gravy or dressing recipes.



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