Turkey Stock
Make flavorful turkey stock at home using your Thanksgiving turkey carcass and vegetables. It's a great way to reduce food waste and save money!
Servings: 12
Ingredients
- 1 turkey carcass meat removed
- 4 carrots
- 2 ribs celery
- 1 to 2 onions quartered
- 2 cloves garlic, smashed plus more as desired
- Handful fresh parsley
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 1 tablespoon fine sea salt
- 1 teaspoon black peppercorns
- 2 bay leaves
- 12 cups water plus more as needed
Instructions
- Add everything to a large stock pot, making sure there is enough water to completely cover all of the vegetables and turkey bones.
- Cover, set over high heat, and bring to a boil. This can take as long as 20 minutes, depending on your stove efficiency.
- Once boiling, reduce heat to low and simmer for at least 3 hours, until bones are broken down.
- Turn off heat and let cool slightly. Strain stock into containers, or strain into a large bowl and portion from there.
- Let cool to room temperature, then store in the refrigerator for up to 4 days or freezer for 6 months, until ready to use.
Notes
- If freezing, make sure to leave 2 inches of headspace in containers to allow for expansion and prevent containers from cracking.
- Makes about 12 cups broth.
