How to Make Turkey Stock

A delicious way to use up those turkey bones and leftovers. A simple recipe for turkey stock.

Course dinner

Cuisine American, canadian

Keyword soup recipe, turkey

Prep Time 10

Cook Time 3

Total Time 3 10

Servings pints

Calories 113kcal

Author Jen

Ingredients

1 turkey carcass, bones
2 carrots, halved
2 celery stocks, cut in thirds
3 shallots, halved
1 head of garlic
bundle of herbs
6-8 cups cold water, enough to cover everything

Instructions

Place a large stock pot on the stove. Add the turkey carcass and all of the vegetables to the pot.
Use a piece of kitchen twine to tie together a bundle of herbs...thyme, rosemary, sage...whatever you have on hand. Add the herbs to the pot.
Pour in the water. Add enough water to cover the carcass.
Place the pot over medium-high heat and bring the liquid to a boil. Drop the heat to medium and simmer the stock for 3-4 hours.
Every 30 minutes or so, use a large spoon to skim off any fat that is on the surface of the stock. If the stock is reducing too quickly, add more water to the pot.
After 3-4 hours, let the stock cool. Remove the carcass from the pot.
Line a colander with a sheet of cheesecloth. Place the strainer over a large bowl. Strain the stock through the colander and into the strainer. All the vegetables and the herbs will be strained out of the stock. You will have a bowl of clear turkey stock.
Use a ladle to pour the stock into mason jars. The jars can be stored in the fridge for 1 week. Alternately, pour the stock into an ice cube tray and freeze the stock. Place the stock ice cubes into a freezer bag. Add the stock ice cubes to recipes that require stock for months to come.

Notes

Use the turkey stock in soups, in rice dishes, in stews and any recipe that calls for chicken stock.

Nutrition Info is to be used as a rough guide only. Nutrition Info is based on the products I am using and you may not be using the same products/brands. Thus, the Nutrition Info may vary.

Nutrition