Real Recipes From Real Home Cooks ®

roasted turkey stock

Recipe by
Maggie M
In The Kitchen, OH

This picture is a light stock made with a 1-1/2 hour roast. The longer you roast the carcass the darker and tastier your stock will be. Turkey is such a wonderful food. Not only is it full of flavor but it can be used to make so many meals. When the bird is gone there is still more to be had ! Turkey soup is the grand finale of a turkey fest and it's no good unless the stock is good. This makes a good amount and it can be frozen so enjoy this easy recipe and all the things you will make from it !

yield serving(s)
method Stove Top

Ingredients For roasted turkey stock

  • carcass from turkey
  • 1
    small yellow or white onion
  • 1
    large carrot
  • 1
    large celery stalk
  • 1/2 c
    water, vegetable broth or wine
  • water
  • note: there is no salt, pepper or herbs in my stock. feel free to add whatever you like to yours. add it at the same time you add the vegies after the roasting is complete.

How To Make roasted turkey stock

  • 1
    Preheat oven to 425. Pick the meat from the bones and break the carcass apart. Place the picked over carcass into a deep roasting pan being careful not to over crowd. Place in oven and cook for 1 - 2 hours or until golden brown. If there is any grease in the roasting pan discard that before proceeding.
  • 2
    Cut the onion in half and place in the bottom of a large pot or dutch oven. Scrub the carrot and celery then cut in them in half and add to the onion. If you are adding salt, pepper or herbs to your stock now is the time to add them. Remove roasted material from the roasting pan and place on top of the vegies. Add enough water to just barely cover the contents of the pot.
  • 3
    Take 1/2 cup of water, broth or wine and put into the roasting pan. De-glaze the roasting pan then transfer that liquid and those tasty bits into the large pot. Bring to a boil then drop the heat to a low simmer. Cover and simmer for 3-4 hours. Remove lid and simmer for another hour then remove from heat. Remove the bones and vegies from the stock and discard. Allow the stock to cool slightly then pour it through a fine mesh strainer to remove any particles.
  • 4
    Use your stock for a delicious soup base or a wonderful start to some very tasty gravy. Freeze in small quantities - you can even freeze some in ice cube form for those times when you only need a little.

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