Description
This easy homemade turkey stock transforms a leftover turkey carcass, vegetables, and fresh herbs into a rich, savory cooking staple. Make it on the stovetop or in a slow cooker for soups, gravies, sauces, stuffing, and more.
Ingredients
1 turkey carcass, including neck, skin, and meat scraps if available
2 large onions, quartered
4 large carrots
4 celery ribs
3 cloves garlic, smashed
1 sprig sage
4 sprigs thyme
3 sprigs parsley
1 teaspoon peppercorn
2 bay leaves
1 gallon water, plus more as needed for evaporation
Instructions
- For the stovetop method, place the turkey carcass, neck, leftover skin, and any meat scraps in a large stockpot. Break the carcass into smaller pieces if necessary to fit comfortably.
- Add the onions, carrots, celery, garlic, sage, thyme, parsley, peppercorn, and bay leaves.
- Add 1 gallon of water and bring to a boil. Reduce the heat and gently simmer for at least 6 hours, adding more water as needed to account for evaporation.
- Taste the stock after it has simmered for several hours and adjust the flavor as desired.
- Place a fine-mesh strainer over another large pot and carefully strain the stock. Discard the bones, vegetables, herbs, and other solids.
- If desired, refrigerate the strained stock overnight and skim the solidified fat from the surface before using or storing.
- For the slow cooker method, combine all ingredients in an extra-large slow cooker or countertop roaster. Cook on high for 1 1/2 hours, then reduce to low and cook for at least 6 additional hours.
- Strain the slow-cooked stock through a fine-mesh strainer, discard the solids, and chill overnight to remove excess fat if desired.
Notes
Carrot ends, celery ends and leaves, and onion skins can replace some of the whole vegetables to reduce kitchen waste.
Add extra sage, thyme, or parsley for a more herb-forward stock.
Extra turkey necks, wings, skin, and meat scraps can be added for deeper turkey flavor.
For darker, richer stock, roast the turkey bones and vegetables before simmering.
Simmer the stock longer for a more concentrated flavor.
Leaving the stock unsalted or only lightly seasoned makes it easier to control the salt when using it in other recipes.
Cool the strained stock promptly by dividing it among smaller, shallow containers. Refrigerate in airtight containers for 3-4 days.
For longer storage, freeze in practical portions in freezer-safe containers, leaving room for expansion.
Reheat the desired amount in a saucepan until steaming hot. Frozen stock can be thawed in the refrigerator or gently heated from frozen.
Nutrition
- Serving Size: 1 cup
- Calories: 35 kcal
- Sugar: 1 g
- Sodium: 70 mg
- Fat: 1 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 8 mg
