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Turkey Stock
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Prep Time:
10 minutes
Cook Time:
240 minutes
Total Time:
250 minutes
Transform leftover turkey carcass into flavorful stock for delicious soups, gravies, and sauces. Freeze for upcoming culinary delights!
Ingredients:
  • 1 roasted turkey carcass, including any skin and bits of meat clinging to the bones
  • Turkey neck, gizzard, heart, and wing tips (optional)
  • 2 large yellow onions, not peeled and roughly chopped
  • 2 to 4 ribs celery, roughly chopped
  • 2 to 4 medium carrots, roughly chopped
  • 2 to 3 bay leaves
  • 1/2 bunch fresh parsley, including stems (optional)
  • 1 to 12 sprigs fresh thyme, including the stems (optional)
Instructions:
  • Prepare the stockpot: Place the carcass, along with the optional neck, gizzard, heart, and wing tips, in a large stockpot. Break the carcass apart if necessary. If needed, divide it between two pots. Add onions, celery, carrots, bay leaves, parsley, and thyme. Pour enough cold water to cover the bones by an inch.
  • Place the stockpot over high heat and bring it to a gentle simmer, ensuring small bubbles form around the edges. This technique will result in a clear and flavorful stock with plenty of body.
  • Gently simmer the stock uncovered for 2 to 4 hours, ensuring it simmers slowly for the best flavor development. Remove any scum that rises to the top using a skimmer or slotted spoon to discard impurities from the bones. Start it in the evening while tidying the kitchen for a hands-off cooking experience.
  • Strain the stock through a colander set over a large stockpot or bowl. If needed, strain in batches. Alternatively, use tongs or a slotted spoon to remove bones and vegetables. Get creative with your straining options if you're limited on containers. Discard the cooked vegetables and bones. Skip picking off any stringy, flavorless bits of meat.
  • Refrigerate the stock once cool. Remove any fat on top, and cool to room temperature if not using immediately. To speed up cooling, divide into smaller pots, place in an ice bath, or pour into shallow pans. Do not put a hot stockpot directly in the fridge to avoid spoilage. Chill overnight, remove solidified fat, and store in airtight containers. Refrigerate for up to 7 days or freeze for up to 1 year. Enjoy the recipe? Give us a star rating and leave a comment!

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