Description
Don’t toss your picked over turkey bones yet! Use them (and all your leftover veggies) to make this amazing, flavorful turkey stock.
Ingredients
Units
Scale
- 12–15 lb turkey carcass (after any leftover meat has been carved off and removed)
- turkey wing tips (optional, if you have them)
- 1 medium-large onion, peeled and roughly chopped
- 4 garlic cloves, peeled and smashed
- 2 large carrots, roughly chopped
- 1/3 of a head of celery with leaves attached, roughly chopped
- 1/2 bunch of parsley, torn
- small bunch of sage, torn
- 3–4 sprigs of rosemary, torn
- 4–5 sprigs of thyme, torn
- 3 bay leaves
- 10–12 whole peppercorns
- 5 quarts of water
Instructions
- All all of the ingredients to a large (8 quart minimum) stock pot, making sure that the carcass and veggies are mostly covered. It’s okay if a few things are poking above the surface by an inch or so.
- Bring to a boil over high heat and then reduce to a simmer.
- Allow to simmer for 4 hours. After 4 hours, carefully remove the carcass and large vegetable pieces and discard. Strain the stock through a fine mesh sieve or a few layers of cheesecloth into a heatproof container. Discard any removed vegetables or herbs.
- Skim off any fat, if desired and allow to cool to room temperature.
- You can store cooled turkey stock by either freezing flat in zip top bags, or in jars in the fridge.
Nutrition
- Serving Size: 1/2 cup
- Calories: 68
- Sugar: 0.8 g
- Sodium: 33.4 mg
- Fat: 2.8 g
- Saturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 8.6 g
- Cholesterol: 29.2 mg