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Boost any store-bought stuff with these aromatic additions from chef Richard Blais.
If necessary, Richard says to supplement turkey parts with chicken parts.
- Neck and 2 joints from each wing of your turkey
- 3 quarts best-quality turkey or chicken stock
- ½ cup carrots, diced
- ¼ cup celery, diced
- ¼ cup onion, diced
- 6 cloves garlic
- 1 quart water
- 3 to 4 sprigs sage
- 3 to 4 springs sage
Preheat oven to 400˚F. Place turkey parts on a foil-lined baking sheet and season with salt. Roast until golden brown, about 45 minutes.
Transfer roasted turkey parts to a large pot filled with 1 quart water, the turkey stock, vegetables and herbs. Simmer while your turkey roasts. Strain before using.