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homemade turkey stock in containers for freezing
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5 from 1 vote

Homemade Turkey Stock

Rich in protein and collagen, make a batch of this turkey stock from your leftover turkey carcass.
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Soups & Stews
Cuisine: American
Servings: 16 cups
Calories: 58kcal
Author: Chef Jenn

Ingredients

  • turkey carcass and bones
  • 16 cups of water
  • 4 sprigs of fresh thyme
  • 2 bay leaves
  • 1 carrot cut into 2-3 pieces
  • 1 onion peeled and quartered
  • 3 garlic cloves peeled
  • 2 stalks of celey trimmed and cleaned
  • 14 stems of parsley washed
  • 1 tsp peppercorns

Instructions

  • Put everything in a large pot and bring it to a boil on the stove. Watch it carefully and as soon as it boils, turn it right down to a bare simmer. You should only see a few bubbles breaking the surface.
  • Use a sieve or skimmer to remove any foam that bubbles up to the top of the pot.
  • Let the stock simmer very gently for about 4 hours, adding a bit more water as needed. You want it to evaporate some, but not a whole lot.
  • After about four hours, turn off the heat and set the pot to the side to cool.
  • Using tongs, remove the carcass, veggies, and any solid bits. Sometimes fishing them out with a slotted spoon works well. Try not to disturb the stock too much. You want the solids to settle to the bottom.
  • Let it cool for about an hour on the counter then using a large measuring cup or another similar device, remove the stock cupful by cupful without disturbing the solids at the bottom of the pot.
  • Toss out the last inch or so of stock at the bottom of the pot. It will be cloudy and filled with sediment.
  • Use or freeze your beautiful turkey stock!

Notes

Making turkey stock is not a quick process. Time and patience will yield a glorious turkey stock.

Nutrition

Serving: 1cup | Calories: 58kcal | Carbohydrates: 1g | Protein: 7g | Fat: 2g | Net Carbohydrates: 1g