Homemade Turkey Stock Recipe
Introduction
Homemade turkey stock is a fantastic way to use leftover turkey bones and create a flavorful base for soups, sauces, and stews. This rich and aromatic stock captures the essence of roasted turkey combined with fresh vegetables and herbs.
Ingredients
- 1 turkey carcass, meat removed
- 2 onions, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 tsp black peppercorns
- 3 sprigs thyme
- 1 bay leaf
- 2 litres water (plus more if needed to cover ingredients)
Instructions
- Step 1: Place the turkey carcass, chopped onions, carrots, celery, peppercorns, thyme, and bay leaf into a large stock pot or your biggest saucepan. Pour in 2 litres of water, adding more if necessary to fully cover the ingredients.
- Step 2: Bring the mixture to a simmer over high heat, skimming off any foam with a spoon as it appears on the surface.
- Step 3: Reduce the heat to medium and simmer gently, partially covered, for 3 hours. This allows the stock to reduce and concentrate its flavors. For a lighter stock, cover fully while simmering.
- Step 4: Turn off the heat and let the stock cool for a few minutes. Carefully strain the liquid into a container or bowl through a fine sieve to remove solids.
- Step 5: Allow the stock to cool completely before storing.
Tips & Variations
- Roast the turkey carcass and vegetables beforehand for a deeper, richer flavor before making the stock.
- Add garlic cloves or parsley stems for an extra layer of aroma.
- Use the stock as a base for gravies, soups, or risottos to enhance taste.
- Remove excess fat from the cooled stock for a cleaner broth.
Storage
Store the cooled stock in airtight containers in the refrigerator for up to one week. For longer storage, freeze in portion-sized containers for up to three months. When reheating, bring the stock to a gentle simmer and avoid boiling to preserve flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen turkey carcass to make stock?
Yes, you can use a frozen turkey carcass. Just thaw it completely before starting the stock to ensure even cooking and proper extraction of flavors.
Should I remove vegetables before or after simmering?
The vegetables should remain in the pot during the entire simmering process to release their flavors. Strain them out along with the carcass once the stock has finished cooking.
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Homemade Turkey Stock Recipe
- Total Time: 3 hours 15 minutes
- Yield: Approximately 2 to 2.5 litres of turkey stock 1x
Description
This rich and flavorful turkey stock is made by simmering a turkey carcass with fresh vegetables and herbs to create a hearty base for soups, stews, and sauces. The slow simmering process extracts deep flavors and nutrients, resulting in a versatile homemade stock that enhances any dish.
Ingredients
Stock Ingredients
- 1 turkey carcass, meat removed
- 2 onions, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 tsp black peppercorns
- 3 sprigs thyme
- 1 bay leaf
- 2 litres water (or more to cover)
Instructions
- Combine Ingredients: Place the turkey carcass, chopped onions, carrots, celery, black peppercorns, thyme sprigs, and bay leaf into a large stock pot or the biggest saucepan you have. Pour in 2 litres of water, adding more if necessary to completely cover all the ingredients.
- Bring to Simmer: Heat the pot over high heat until the liquid reaches a simmer. As it heats, use a spoon to skim off any foam that rises to the surface to keep the stock clear and clean-tasting.
- Simmer Slowly: Reduce the heat to medium and let the stock simmer gently, partially covered, for 3 hours. This allows the flavors to concentrate and the stock to reduce. For a lighter stock, cover fully while simmering instead.
- Strain the Stock: Turn off the heat and allow the stock to cool slightly for a few minutes. Carefully strain the liquid through a fine sieve or cheesecloth into a clean container or bowl to remove solids.
- Cool and Store: Let the strained stock cool completely before refrigerating. It can be stored in the refrigerator for up to one week or frozen for up to three months for future use.
Notes
- Remove as much meat as possible from the turkey carcass before cooking; leftover meat can be reserved for other dishes.
- Skimming off foam during the initial simmer is crucial for a clear stock.
- For deeper flavor, you can roast the carcass and vegetables beforehand, though this step is optional.
- Use cheesecloth or a fine mesh sieve for the best clarified stock.
- Freeze stock in portions for easy use in recipes.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Stock/Broth
- Method: Stovetop
- Cuisine: American
Keywords: turkey stock, homemade stock, turkey broth, turkey carcass stock, homemade broth, stock recipe
