Turkey Stock
Transform your holiday leftovers into liquid gold with this rich and flavorful homemade Turkey Stock. Made from a roasted turkey carcass and a medley of aromatic vegetables like carrots, celery, onion, and garlic, this recipe creates a deeply savory base perfect for soups, stews, gravies, or risottos. Simmered with fresh herbs like parsley and thyme, plus bay leaves and black peppercorns, this stock is bursting with wholesome, natural flavors that elevate any dish. Easy to prepare with minimal effort, this recipe yields a clear, golden-hued broth thanks to its gentle simmering technique, which avoids cloudiness. Store this versatile turkey stock in the fridge or freezer to savor the taste of turkey season long after the feast has ended. Keywords: turkey stock recipe, homemade turkey stock, turkey carcass broth, holiday leftover recipes, simmering turkey stock.
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Recipe Information
Ingredients
- 1 whole Turkey carcass (including bones and skin)
- 2 medium Carrots
- 2 whole Celery stalks
- 1 large Onions
- 4 whole Garlic cloves
- 2 whole Bay leaves
- 1 tablespoon Whole black peppercorns
- 1 small bunch Fresh parsley
- 4 whole Thyme sprigs
- 1 teaspoon Salt
- 16 cups Water
Instructions
Begin by breaking down the turkey carcass into smaller pieces to ensure it fits comfortably in your stockpot.
Peel the carrots and roughly chop them into large pieces. Chop the celery into similar-sized pieces. Cut the onion into quarters, leaving the peel on for added color and flavor.
Smash the garlic cloves with the side of a knife to release their flavor but leave them unpeeled.
Place the turkey carcass, chopped vegetables, garlic, bay leaves, black peppercorns, parsley, and thyme into a large stockpot.
Add 16 cups of cold water to the pot, ensuring everything is fully submerged. Place the pot over medium-high heat.
Bring the mixture to a gentle simmer. Avoid letting it boil as this can make the stock cloudy.
As the stock begins to cook, skim off any foam or impurities that rise to the surface using a spoon or skimmer.
Reduce the heat to low and cover the pot partially with a lid. Let the stock simmer gently for approximately 4 hours. Stir occasionally and check to make sure the liquid does not evaporate too much. Add more water if necessary.
After 4 hours, remove the pot from heat and allow the stock to cool slightly.
Place a large fine-mesh strainer or cheesecloth-lined colander over another large pot or heatproof bowl. Carefully strain the stock, discarding the solids.
Season the strained stock with salt and stir well. Adjust seasoning if needed.
Let the stock cool completely before storing it. Transfer to airtight containers and refrigerate for up to 5 days or freeze for up to 3 months.
Nutrition Facts
Calories |
4191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.2 g | 386% | |
| Saturated Fat | 90.3 g | 451% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1400 mg | 467% | |
| Sodium | 4056 mg | 176% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 18.5 g | ||
| Protein | 365.8 g | 732% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 753 mg | 58% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 4359 mg | 93% | |
*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.
