Turkey Stock is the base to great gravy, sauce and stuffing. Make your own for robust flavor and maximum health benefits.

Turkey Stock

Course: Soup
Cuisine: American
Keyword: homemade stock, turkey stock
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 10 cups
Calories: 16kcal
Author: Jessica Formicola
Turkey Stock is the base to great gravy, sauce and stuffing. Make your own for robust flavor and maximum health benefits.
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Ingredients

  • 1 turkey carcass broken into to pieces so it fits in the stockpot
  • 2 medium stalks celery cut into thirds
  • 1 large carrot cut into thirds
  • 1 medium yellow onion quartered
  • 2 bay leaves
  • 1 tablespoon whole black or white peppercorns
  • 3 sprigs fresh thyme
  • 2-3 sprigs flat leaf parsley
  • 1 parsnip cut into thirds (optional)

Instructions

  • Add turkey bones, uncleaned into a large stock pot. Add cold water, enough to cover bones or a minimum of 2 quarts for every 1 pound of bones.
  • Heat on low to a simmer for 2-3 hours. Refrain from stirring too much and skim any scum off the top periodically. Do not boil.
  • Add vegetables, herbs and spices and continue to simmer for 2-3 hours.
  • Strain through a fine mesh strainer into large heatproof containers. Let cool, then refrigerate.
  • Wait until solid fats (if there is any) solidify and then peel off the top. Freeze or use immediately.
  • If you've tried this recipe, come back and let us know how it was! 

Notes

Just like so many things in life, there are many ways to do something right. There are MANY ways to make stock. Use these instructions or change a few to make it your own. These are just lose suggestions! 

Nutrition

Calories: 16kcal | Carbohydrates: 3g | Sodium: 2mg | Potassium: 74mg | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 3.7mg | Calcium: 8mg | Iron: 0.1mg