Smoked Turkey Stock

         Yield: 2 Quarts
Categories: Soups, Smoker

2 lg Onions; coarsely chopped 2 lg Carrots; sliced 2 tb Oil 2 lb Smoked turkey parts; to 3 lb 3 qt Water 12 Peppercorns 5 Whole allspice berries More delicate than stocks made with the more traditional smoked pork products, ths is easy to do and makes a beautifully flavored base for soups and casseroles. 1. In a large pot saute the onions and carrots in the oil over low to moderate heat, stirring occasionally, until the onions are a deep golden brown and very soft. 2. Add the turkey parts, water, and seasonings. Bring to a simmer, then cook, uncovered, over moderate heat for about 2 to 3 hours or until the liquid is reduced by about one-third. 3. Cool slightly, then strain. Chill the strained stock overnight, then skim off all of the fat that has congealed at the top.