Homemade Turkey Stock

Homemade Turkey Stock

I cannot throw out turkey, beef or chicken bones ever.  If I don’t have time to make a stock right away, the bones go into a ziplock bag in the freezer, waiting for a Sunday in the kitchen.  Once you see how easy it is to make homemade stock and how good it tastes, you will never throw the bones out again.  I am not saying I don’t use purchased chicken stock, I do always have it on hand.  However, if I have the bones, I will make the stock.

Making your own stock also helps you control the sodium.  You will put less salt in a big pot of stock than there is in a 14 oz. can of soup.  Oh and canned soup, I will never eat that.  Homemade soups all the way.  Don’t be afraid of the jello look of the stock the next day, that is just the gelatin from the bones.

 

Turkey Stock

Homemade Turkey Stock
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Turkey Carcass
  • Any leftover turkey drippings and roasted veg from the turkey pan
  • 2 Carrots, peeled and roughly chopped
  • 2 Celery stalks, peeled and roughly chopped
  • 1 Tbsp Black Peppercorn
  • 1 Bay Leaf
  • 5 Garlic Cloves
  • ⅓ Cup Parsley
  • 2 Onions, quartered
  • Kosher Salt
  • Water
Instructions
  1. Place the carcass in a large stockpot. Pour enough water in the pan so that it almost covers the bones.
  2. Place the stockpot on high heat.
  3. Add, turkey drippings, carrots, celery, peppercorns, bay leaf, garlic cloves, parsley, onions and kosher salt to taste.
  4. When the stock gets close to a boil, turn to low and simmer the stalk at least 2 hours and up to 6. The longer you simmer it, the deeper the flavors will be.
  5. Strain thru a fine mesh sieve, cool to room temp and refrigerate overnight.
  6. Skim the fat off the next day. Do not be afraid that it looks like jello, that is all the gelatin from the bones.
  7. Stock may be frozen up to 6 months.