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Homemade Turkey Stock

Photo Credit
beats1/Shutterstock
Sarah Perreault
Yield
Makes about 4 quarts.
Category
Soups, Stews, Chowders
Course
Other
Soup
Occasions
Thanksgiving
Preparation Method
Simmer
Sources
Yankee Magazine
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This basic stock recipe uses a turkey carcass (the leftover bones) to make a rich and flavorful bone broth. Then freeze that broth to use in soups (just add pasta and veggies!), cook rice, create gravy, and so much more.

The result is a savory liquid that serves as a base for soups, stews, and gravies. Homemade turkey stock not only maximizes the use of the bird but also imparts a deep, hearty taste to dishes, elevating their overall flavor profile.

Turkey broth offers several health benefits and culinary advantages. It is rich in nutrients, including collagen, amino acids, and minerals, promoting joint health and boosting skin elasticity. The broth’s high protein content supports muscle repair and growth. Additionally, it is a source of hydration and may aid digestion. Culinary benefits include adding depth and savory flavor to various dishes, such as soups, stews, and sauces. Incorporating homemade turkey broth into your diet is a flavorful and nutritious way to make the most of your turkey leftovers.

Ingredients
turkey carcass
2 carrots, chopped
2 medium onions, chopped
3 stalks celery with leaves, chopped
1/2 cup fresh parsley
1 teaspoon dried thyme
1 bay leaf
1 teaspoon peppercorns
Instructions
  1. Remove legs, thighs, wings, and any stuffing from the carcass. Remove any meat still on the bones (chop and refrigerate for use in soup). Place carcass, bones, and remaining ingredients in a stockpot (you may have to crack the bones to fit your pot). Add just enough cold water to cover bones by 1 inch. Bring mixture to a boil, reduce heat, and simmer for 4 hours, skimming frequently and discarding any white foam that forms on the surface. Remove from heat and cool.
  2. Strain stock through a cheesecloth-lined colander or a fine sieve into a large bowl; discard bones, vegetables, and seasonings. Cool, then cover and refrigerate overnight. Once the stock has cooled sufficiently for the fat to solidify, remove and discard fat from the top before using.
About The Author

Sarah Perreault

Managing editor, Sarah Perreault, works on all things Almanac, but is especially proud to be the editor of our Old Farmer’s Almanac for Kids series. Read More from Sarah Perreault
 

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Comments

Sharon Brown (not verified)

1 year 3 months ago

This is how I start my Turkey noodle soup. After removing the bones, I use a slotted spoon to remove the remaining small pieces of bone and gristle, but I leave all of the tiny pieces of meat, because I will be adding lots of diced meat back into it. Good to know I can use cheese cloth to strain a portion of it for saving as stock for other uses. Thanks for that tip!

Oops! Sorry for that run-on sentence. My mom would be appalled!