Homemade Turkey Stock

Homemade Turkey Stock

Simmered turkey bones and vegetables yield a rich, golden stock perfect for gravy and soup.

Total 4 hr 15 min Makes 16 oz Calories 45/serving

Dietary

Keto, Wheat free, Dairy free, Nut free

This stock turns a leftover turkey carcass into a deeply flavored liquid base, simmered low and slow with aromatic vegetables and herbs. Skimming the foam and simmering gently keeps the stock clear rather than cloudy. Use it for gravy, risotto, or as the foundation for turkey soup.

Ingredients

  • 1 leftover turkey carcass, with scraps of meat and skin
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 yellow onion, quartered (skin on)
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 4 sprigs fresh thyme
  • 1 handful fresh parsley stems
  • 16 cups cold water, or enough to cover bones
  • 1 teaspoon kosher salt

Method

  1. Break the turkey carcass into 2-3 pieces so it fits into an 8-quart stock pot, and add the carrots, celery, onion, garlic, bay leaves, peppercorns, thyme, and parsley stems.

  2. Pour in the cold water until the bones and vegetables are mostly submerged, adding more water if needed.

  3. Bring to a boil over high heat, then immediately reduce the heat to low so the liquid barely simmers.

  4. Skim off the foam and gray scum that rises to the surface during the first 20 minutes of simmering.

  5. Partially cover the pot and simmer gently, undisturbed, for 4 hours to extract flavor and body from the bones.

  6. Stir in the salt during the last 30 minutes of simmering.

  7. Remove the pot from the heat and ladle the stock through a fine-mesh strainer into a large heatproof bowl, discarding the solids.

  8. Let the strained stock cool to room temperature, then skim any fat from the surface if a leaner stock is desired.

  9. Transfer the stock to airtight containers or mason jars and refrigerate for up to 5 days, or freeze for up to 3 months.

Rate this recipe

★ 4.3 (1)

Homemade Turkey Stock

This stock turns a leftover turkey carcass into a deeply flavored liquid base, simmered low and slow with aromatic vegetables and herbs. Skimming the foam and simmering gently keeps the stock clear rather than cloudy. Use it for gravy, risotto, or as the foundation for turkey soup.

4 hr 15 min 16 oz 45 cal

Ingredients

  • 1 leftover turkey carcass, with scraps of meat and skin
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 yellow onion, quartered (skin on)
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 4 sprigs fresh thyme
  • 1 handful fresh parsley stems
  • 16 cups cold water, or enough to cover bones
  • 1 teaspoon kosher salt

Method

  1. 1

    Break the turkey carcass into 2-3 pieces so it fits into an 8-quart stock pot, and add the carrots, celery, onion, garlic, bay leaves, peppercorns, thyme, and parsley stems.

  2. 2

    Pour in the cold water until the bones and vegetables are mostly submerged, adding more water if needed.

  3. 3

    Bring to a boil over high heat, then immediately reduce the heat to low so the liquid barely simmers.

  4. 4

    Skim off the foam and gray scum that rises to the surface during the first 20 minutes of simmering.

  5. 5

    Partially cover the pot and simmer gently, undisturbed, for 4 hours to extract flavor and body from the bones.

  6. 6

    Stir in the salt during the last 30 minutes of simmering.

  7. 7

    Remove the pot from the heat and ladle the stock through a fine-mesh strainer into a large heatproof bowl, discarding the solids.

  8. 8

    Let the strained stock cool to room temperature, then skim any fat from the surface if a leaner stock is desired.

  9. 9

    Transfer the stock to airtight containers or mason jars and refrigerate for up to 5 days, or freeze for up to 3 months.