This easy turkey stock can be used right away or 2 days in advance. The secret is the grated rind from 2 tangerines. Also has the usual suspects, bay leaf, peppercorn and onion.
This stock can be made up to two days in advance. Allow stock to cool completely, uncovered. Keep chilled in an airtight container, in refrigerator, until ready to use.
I needed to make a stock in order to get gravy for my deep-fried turkey. This was so easy to make - made the whole house smell wonderful - and also made a tasty gravy. - 27 Nov 2005 (Review from Allrecipes USA and Canada)
Very easy to make - 11 Dec 2001 (Review from Allrecipes USA and Canada)
I made this for Thanksgiving along with the Awesome Stuffing recipe and it was no fuss...very good. You could tell it was made from scratch! Thanks for sharing. - 27 Nov 2004 (Review from Allrecipes USA and Canada)