homemade turkey stock

Name: Homemade Turkey Stock
Prep time: 10 min
Cook time: 1 h 30 min
Cuisine: American
Ingredients: 1 - turkey carcass (from roasted turkey); 4 quart(s) water (16 cups); 2 medium carrots, cut into 1-inch chunks; 2 stalk(s) celery, cut into 1-inch chunks; 1 large onion, peeled and cut into wedges; 3 - fresh thyme sprigs; 2 teaspoon(s) fresh basil, coarsley chopped; 1 sprig(s) fresh parsley; 1 - bay leaf; 1-2 teaspoon(s) fresh garlic clove, minced; 1 tablespoon(s) fresh whole peppercorns (optional)

(2 RATINGS)

23 Pinches 2 Photos

Vickie Parks

Renton, WA

Updated on Dec 3, 2014

This is a great basic stock recipe that can be used for so many things. It's especially great with those traditional holiday recipes (like Turkey Soup and the numerous casseroles that require liquids) that we all rely on for using up those leftovers from our annual Thanksgiving feast. I've always used my homemade stock within a few days, so I don't know how long it will last once refrigerated. But similar recipes state stock can be frozen for 2 to 3 months. But like I said, I have never needed to freeze my stock, so I can't vouch for that specific claim.

Rate

prep time 10 Min

cook time 1 Hr 30 Min

method Stove Top

yield makes 3 to 3 1/2 quarts (about 12 cups)

Ingredients

1 - turkey carcass (from roasted turkey)
4 quarts water (16 cups)
2 medium carrots, cut into 1-inch chunks
2 stalks celery, cut into 1-inch chunks
1 large onion, peeled and cut into wedges
3 - fresh thyme sprigs
2 teaspoons fresh basil, coarsley chopped
1 sprig fresh parsley
1 - bay leaf
1-2 teaspoon fresh garlic clove, minced
1 tablespoon fresh whole peppercorns (optional)

How To Make homemade turkey stock

Step 1

Place all ingredients in a large stock pot. (I put everything in my extra-large roasting pan that I roasted the turkey in, with the carcass still in it, so the ends of the pan were positioned over the two burners on one side of my stove.) Bring mixture to a boil. Reduce temperature, cover pot, and simmer 1 1/2 hours. Stir occasionally (I stir about once every 1/2 hour or so).

Step 2

Discard turkey carcass. Cool stock for 1 hour. Position a very fine strainer or cheesecloth-lined colander over a bowl that's slightly larger than it (to collect the stock). Pour cooled stock into strainer/colander. After all liquid is strained into the larger bowl, discard all the chunky remnants in the strainer or colander.
Step 3

If using immediately, skim fat from the stock. Or refrigerate 8 hours or overnight, then remove fat from surface when ready to use. The stock can be frozen for up to 2 to 3 months.
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