Title: Smoked turkey stock
 Categories: Soups, Smoker
      Yield: 2 Quarts
 
      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.