Homemade Turkey Stock
A rich and savory turkey stock made from leftover turkey bones, vegetables, and fresh herbs. Perfect as a flavorful base for soups, gravies, and casseroles, this stock is a wholesome kitchen essential that’s easy to make and freeze for later use.
Ingredients
- 1 whole turkey carcass and bones (3-4 pounds), roughly chopped
- 1 large onion, quartered
- 2 medium carrots, cut into 2-inch pieces
- 2 stalks celery, cut into 2-inch pieces
- 3 cloves garlic, smashed
- 1 leaf bay leaf
- 6 whole black peppercorns
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- optional fresh parsley stems
- 12 cups cold water
Instructions
- Place the chopped turkey carcass and bones into a large stockpot.
- Add onion, carrots, celery, garlic, bay leaf, peppercorns, thyme, and parsley stems (if using).
- Pour cold water over the ingredients to cover by about 1-2 inches.
- Bring to a gentle boil over medium-high heat, then reduce heat to low to maintain a simmer.
- Simmer uncovered for 4-6 hours, skimming foam and impurities from the surface occasionally.
- About halfway through, gently crush the bones with a spoon or tongs to release collagen and flavor.
- Remove from heat and let cool slightly.
- Strain the stock through a fine mesh sieve or cheesecloth into a clean container, discarding solids.
- Allow the stock to cool to room temperature, then refrigerate. Once chilled, skim off any solidified fat.
- Store in airtight containers in the refrigerator for up to 4-5 days or freeze for up to 3 months.
Nutrition
Serving: 1cupCalories: 20kcalCarbohydrates: 1gProtein: 2gFat: 0.5gSaturated Fat: 0.1gCholesterol: 5mgSodium: 40mg
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