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At the outset, you have to put the turkey in a large kettle and also have it covered with cold water. Second, you need to add the coarsely cut carrots, the celery, the onion stuck with the cloves, the parsley, the peppercorns, the bay leaf and the salt. After that, you will need to carry it to a boil, and then you turn down heat. Next, you have to cover and simmer this before turkey becomes just tender. Cook this approximately two or three hours. Afterward, you have to lift your bits of the turkey and then cool it. Next, strain, cool and chill the turkey stock. After that, you lift fat deposits off of the top of stock as well as set it aside for later usage. Next to that, you have to go ahead and take turkey meat from the bones and cut them into bite-size pieces. Following that, you refrigerate the stock, the fat as well as the meat until you will be ready to make pie (this step can be done the afternoon ahead). You should have about ten cups (2.5 L) turkey meat and fourteen cups(3.5L) stock.
Look for smooth, round, firm green spears with closed tips. Avoid any that appear stringy or shriveled. Don’t buy any stalks with slimy or wet tips. Whether that suits you the thick or thin stalks, seek out uniformly green ones because lower down the green extends, greater tender the asparagus will probably be. I prefer the slender stalks, but that is a matter of opinion.
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