Turkey Stock
Homemade Turkey Stock: A Flavorful Foundation
Elevate your soups, stews, and sauces with homemade turkey stock. This flavorful liquid is the perfect base for a variety of dishes. Made from the bones and scraps of a roasted turkey, it’s a simple way to maximize your Thanksgiving leftovers.
By simmering the turkey carcass with aromatic vegetables, you’ll create a rich and flavorful stock that’s far superior to store-bought options. This homemade stock will add depth and complexity to your dishes, making them even more delicious.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: approx. 4 hours
- Yield: 6 quarts approx. 1x
- Category: Basics
Ingredients
Units
Scale
- 1 cooked turkey carcass (meat mostly removed) – about 4 lbs
- 1 leek, cut in half, chop & use leaves (save and use rest in another receipe)
- 1 large yellow onion, quartered
- 3 medium stalks celery, roughly chopped
- 2 large carrots, roughly chopped
- 7 garlic cloves, smashed
- Handful of fresh parsley
- 3–4 sprigs thyme
- 3–4 sprigs of fresh oregano
- 2 stems of fresh sage
- 4 bay leaves
- salt and pepper to taste (approximately 1-2 tsp each) + more to taste at the end
Instructions
- Chop and prepare all of your ingredients (except your turkey carcass) prior.
- Into a large stockpot, add in your turkey carcass and all of the ingredients. Add enough water to cover it all. Bring to a boil over medium-high heat.
- Reduce the heat to maintain a simmer. Simmer until reduced by about half – approximately 3 to 3 1/2 hours.
- Fit a fine-mesh strainer over a large heatproof bowl. Add cheesecloth as well if needed. Use tongs to transfer any big bones and carefully pour all of your contents of your stockpot through the strainer. Discard anything in your strainer.
- Let cool. If not using immediately, divide the stock into several jars to freeze (be sure to leave about an inch to the top).
- Freeze for up to 3 months.
Keywords: Basics, Broth, Stock, Turkey
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