Homemade Turkey Stock Recipe

RATE THIS RECIPE

Ratings

Print Pin

Homemade Turkey Stock Recipe

This incredibly easy homemade turkey stock recipe is made using the leftover turkey carcass from Thanksgiving or another holiday dinner. It's rich and full bodied, thanks to all those bones, making it the ideal base for soups, sauces, gravy and more!

Prep Time: 5

Cook Time: 6

Total Time: 6 5

Servings: 5 quarts

Calories: 24kcal

Author: Nicole Gaffney

Ingredients

1 turkey carcass any stuffing removed
1 large onion unpeeled, quartered
3 celery stalks halved or quartered if large
2 medium carrots unpeeled but scrubbed, halved
3-4 sprigs fresh parsley
3-4 sprigs fresh thyme
2 bay leaves
2 teaspoons whole peppercorns
cold water to cover

Instructions

Begin by removing any remaining turkey meat from the turkey carcass and place it to a largestock pot. You might need to break it into smaller pieces for it to fit.
Add the vegetables and aromatics around the turkey bones, wherever there's room. Cover everything with cold water and place the pot on the stove.
Bring up a boil, and then lower the heat to the lowest setting on your stove to maintain a simmer. Cover the pot and allow it to cook for a minimum of 6 hours, or up to 24 hours. Check on the stock occasionally, and if you prefer, skim off any fat or impurities from the surface.
Turn off the heat and let the stock cool slightly. Use a slotted spoon to remove the larger ingredients and discard them.
Position a fine mesh strainer over another stock pot or a large bowl, then gently pour the stock through it. Dispose of the solids, and strain the liquid again if needed.
Transfer the stock to storage containers and use it however needed.

Notes

Start with cold water to allow the flavors to slowly infuse into the liquid as it gradually heats.
Don't use too much water. This will ultimately depend on the size of your turkey carcass and volume of other ingredients, but it's important that all of your ingredients are covered with water but not swimming in it, otherwise your stock will be diluted and weak.
Maintain a very gentle simmer by keeping your pot or slow cooker on the lowest setting possible.
For a very clean and clear stock, occasionally skim the top of all foam, fat and impurities while it cooks, then strain it through a fine mesh sieve lined with cheesecloth.
Salt sparingly. I do not salt my stock at all, but you can if you prefer. It's best to under-season since you can always add more later.
To remove excess fat from your stock, let it chill overnight in the refrigerator. The solidified fat rises to the top and will then harden so it can be easily removed and discarded or saved for another use.
To make homemade turkey bone broth, allow the stock to simmer for as long as possible, 18-24 hours is ideal. The best stock will always be solid and gelatinous when cold because of all the gelatin extracted from those leftover Thanksgiving turkey bones.

Nutrition