Description
This homemade Turkey Stock is rich, flavorful, and perfect for soups, gravies, or risottos. It’s an easy way to use leftover turkey bones and vegetables to create a delicious base for countless dishes.
Ingredients
Units
Scale
- 1 turkey carcass (leftover bones and skin from a roasted turkey)
- 2 medium carrots, cut into large chunks
- 2 celery stalks, cut into large chunks
- 1 large onion, quartered
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 4–6 sprigs fresh parsley
- 2–3 sprigs fresh thyme
- 16 cups (4 quarts) cold water, or enough to cover
- Salt, to taste (optional)
Instructions
- Place the turkey carcass in a large stockpot. Add carrots, celery, onion, garlic, bay leaves, peppercorns, parsley, and thyme.
- Pour in enough cold water to cover the bones by about 2 inches.
- Bring to a boil over medium-high heat, then immediately reduce heat to low and simmer, uncovered, for 3–4 hours. Skim any foam or impurities that rise to the surface.
- Remove from heat and carefully strain the stock through a fine-mesh sieve or cheesecloth into a large bowl.
- Discard solids. Let stock cool, then refrigerate. Skim off any fat that solidifies on top, if desired.
- Store in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
- For deeper flavor, roast the turkey bones and vegetables at 400°F (200°C) for 30 minutes before simmering.
- Don’t add too much salt so you can adjust seasoning when using the stock in recipes.
- Use an Instant Pot: Pressure cook on High for 1.5 hours, then strain.
Nutrition
- Serving Size: 1 cup
- Calories: 35
- Sugar: 1g
- Sodium: 40mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 5mg