Ingredients
1 cooked turkey carcass (about 4 pounds), with most meat removed
2 large yellow onions, peeled and quartered
4 medium celery stalks, coarsely chopped
4 large carrots, peeled and coarsely chopped
1 teaspoon whole black peppercorns (optional)
A few sprigs of fresh parsley, thyme, sage (optional)
About 1 gallon (16 cups or 3.8 liters) water
1 tablespoon kosher salt
Instructions
1. Break the turkey carcass into large pieces and place in a stockpot with onions, celery, carrots, peppercorns, and herbs. Cover with water.
2. Bring to a boil over medium-high heat, then reduce to maintain a gentle simmer.
3. Simmer for 3 to 4 hours, stirring occasionally and adding water as necessary to keep bones submerged.
4. Strain the stock through a fine mesh strainer into a large bowl.
5. Let cool completely, refrigerate, and skim off fat when chilled.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌿 Save turkey necks and scraps to enhance flavor.
🧄 Keep onion skins for a rich color; caramelize vegetables for depth.
🧊 Use a fat separator for ease, and freeze extra stock for future use.
- Prep Time: 10 minutes
- Simmering: 3 to 4 hours
- Cook Time: 3 to 4 hours
- Category: Broth
- Method: Simmering
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 4
- Sugar: 0.1 g
- Sodium: 3.0 mg
- Fat: 0.1 g
- Saturated Fat: 0.0 g
- Unsaturated Fat: N/A
- Trans Fat: 0 g
- Carbohydrates: 0.3 g
- Fiber: 0.1 g
- Protein: 0.4 g
- Cholesterol: 0 mg