Rich Turkey Stock
Transform your Thanksgiving leftovers into liquid gold with this rich turkey stock recipe! Made by simmering a roasted turkey carcass with aromatic vegetables like onions, carrots, and celery, and a blend of fresh herbs including parsley and thyme, this homemade stock is the ultimate base for soups, stews, gravies, and more. A slow, four-hour simmer gently extracts every bit of flavor, while whole peppercorns and bay leaves add a layer of warm depth. Perfect for freezing or refrigerating, this hearty turkey stock is an essential staple in any kitchen. Say goodbye to store-bought broth and elevate your dishes with the robust, savory essence of homemade turkey stock!
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Recipe Information
Ingredients
- 1 whole turkey carcass (bones and leftover meat)
- 2 medium yellow onion
- 3 medium carrots
- 3 stalks celery stalks
- 4 cloves garlic cloves (unpeeled)
- 2 whole bay leaves
- 1 bunch fresh parsley
- 4 sprigs fresh thyme
- 1 tablespoon whole black peppercorns
- 16 cups cold water
- 1 teaspoon salt (optional)
Instructions
1. Break down the turkey carcass into smaller pieces if necessary to fit into a large stockpot.
2. Rinse the carcass under cold water to remove any excess fat or debris.
3. Wash the vegetables and roughly chop the onions, carrots, and celery. No need to peel them, as they’ll be strained out later.
4. Place the turkey carcass, onions, carrots, celery, and garlic cloves into a large stockpot.
5. Add the bay leaves, parsley, thyme, and black peppercorns to the pot.
6. Pour the cold water over the ingredients, ensuring everything is submerged. Leave a couple of inches of room at the top to prevent boiling over.
7. Place the pot on the stovetop over medium-high heat. Bring the stock just to a boil, then reduce the heat to low to maintain a gentle simmer.
8. Skim off any foam or impurities that rise to the surface using a spoon or skimmer during the first 30 minutes of simmering.
9. Cover the pot partially with a lid and let the stock simmer gently for 4 hours, stirring occasionally.
10. After 4 hours, remove the pot from heat and allow the stock to cool slightly.
11. Using a fine-mesh strainer, strain the stock into a clean container or large bowl. Discard the solids (bones, vegetables, and herbs).
12. For a clearer stock, you can strain it again through a cheesecloth-lined strainer.
13. Let the stock cool completely, then refrigerate. Skim off any solidified fat from the surface if desired before using.
14. The stock can be kept in the refrigerator for up to 5 days or frozen in airtight containers for up to 3 months.
Nutrition Facts
Calories |
2490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.7 g | 156% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 900 mg | 300% | |
| Sodium | 3558 mg | 155% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 20.0 g | ||
| Protein | 308.5 g | 617% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 526 mg | 40% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 3927 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
