he potatoes and the turkey stock.
The stock should barely cover the
cup of the chicken stock and cook over low heat
he pan. Add the chicken stock, the remaining 2 teaspoons of
0 minutes. Add the chicken stock, tomato paste, and drained lentils
ven. Add the chicken or turkey stock. Bring to a boil over
uff as directed in stuffing recipe, and brush with melted
mooth. Gradually add milk and stock or broth; bring to boiling
arge enough to hold the turkey with two sturdy plastic bags
and rosemary.
Rinse the turkey inside and out under cold
everal pieces.
Place the turkey carcass and legs into a
ining: Remove giblet bag from turkey, along with any extra internal
om the cavity of the turkey and reserve for the
om temperature.
Rinse the turkey inside and out with
en to 450\u00b0F Rinse turkey inside and out, then
For the rich turkey stock: Heat the oil in a
or gravy.
Marinate turkey: Rinse turkey inside and out and
Bring turkey stock to simmer in large stockpot or Dutch oven over medium-high heat.
Add onion, carrot, celery, thyme, and 1 teaspoon salt; cover and simmer until vegetables are just tender, about 10 minutes.
Add pasta and reserved shredded turkey meat from stock; simmer until pasta is al dente, 10 to 12 minutes.
Stir in parsley, adjust seasonings with salt and pepper; serve.
425\u00b0F.
Dry turkey with paper towels. Fill
Melt butter or turkey fat in a large heavy
br>Remove the turkey neck and giblets, rinse turkey and pat dry