Homemade Turkey Stock
Creating your own homemade turkey stock is easier than you think! This recipe utilizes the turkey carcass and bones to create a rich and flavorful stock that will elevate any dish. With simple ingredients like onion, carrot, celery, and herbs, you can simmer the stock to perfection, resulting in a savory base for soups, stews, or gravies. Follow these steps to make a batch of delicious turkey stock that you can enjoy now and freeze for later.
— Constant Cookbook
Ingredients
- Turkey carcass and bones from 14-pound turkey
- 1 large yellow onion, halved (unpeeled)
- 1 carrot, peeled and cut into large chunks
- 2 celery stalks, cut into large chunks
- 1 bay leaf
- 1 teaspoon black peppercorns
- 5 sprigs fresh parsley
- 3 sprigs fresh thyme
Instructions
- 1. Place the turkey carcass and bones in a large stockpot and cover with at least 5 quarts of water, or enough to ensure that the water covers it by at least 1 inch. Bring to a boil over medium-high heat. Skim off any fat or foam that rises to the surface.
- 2. Add the onion, carrot, celery, bay leaf and peppercorns. Reduce the heat to low so that the stock is at a very slow simmer. Simmer, uncovered, for 2 hours.
- 3. Add the parsley and thyme to the stock and simmer for an additional 2 hours.
- 4. Pour the stock into a large bowl through a fine-mesh sieve and discard all of the solids. Allow to sit at room temperature for about 30 minutes, or until a noticeable skin forms on the surface. Using a spoon, skim off the layer of fat, then let the stock cool to room temperature. Cover and refrigerate overnight.
- 5. The next day, remove the layer of fat that has collected on the top of the stock, then portion out the stock into quart-size containers or freezer-safe ziploc bags and store. The stock can be refrigerated for up to 3 days, or frozen for up 6 months.
Cook Time
4H
Prep Time
PT10M
Yield
4 quarts
Nutrition
- Calories: 21 kcal
- Carbohydrate Content: 5 g
- Sodium Content: 14 mg
- Fiber Content: 1 g
- Sugar Content: 1 g
- Serving Size: 1 serving
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