Turkey Stock
Let me show you how easy it is to make your own Turkey Stock with a turkey carcass, vegetables, and fresh herbs. It's the perfect base for soups or gravies!
Servings: 8 cups
Equipment
Ingredients
- turkey carcass including leg and wing bones separated into pieces
- 2 onions quartered
- 5 ribs celery cut into 2-inch pieces
- 5 carrots cut into 2-inch pieces
- fresh parsley and fresh thyme tied in a bouquet
- 1 teaspoon black peppercorns
Instructions
- Place all your ingredients into a large stockpot, cover with water.
- Bring to a boil, then simmer for 3-4 hours, simmer until liquid is reduced by about half.
- Allow the stock to cool slightly.
- Discard the carcass, vegetables, and herbs.
- Strain the stock through a fine-mesh strainer over a very large bowl or large pot.
- Use immediately or cool and store.
Notes
- If you seasoned the turkey carcass's body cavity when originally cooked with salt and pepper, there should not be a need for additional salt for the turkey stock. Taste the stock and adjust with additional salt only if necessary.
- Store in the refrigerator for up to 1 week, or freeze for up to 3 months.
Nutrition
Serving: 1cup | Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 48mg | Potassium: 234mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6485IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 0.3mg
