Print

Turkey Stock

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Rich and savory homemade turkey stock, made from leftover turkey bones simmered to perfection—a flavorful base for soups, gravies, and sauces.

Ingredients

Scale
  • 1 turkey carcass and bones (about 3–4 lb), roughly chopped
  • 1 large onion, quartered
  • 2 carrots, scrubbed and cut into 2‑inch pieces
  • 2 celery stalks, cut into 2‑inch pieces
  • 3 garlic cloves, smashed
  • 1 bay leaf
  • 5–6 whole black peppercorns
  • 1–2 sprigs fresh thyme (or 1 tsp dried thyme)
  • Optional: fresh parsley stems for brightness
  • 12 cups cold water (enough to cover bones by 1–2 inches)

Instructions

  1. Place the chopped turkey carcass and bones in a large stockpot.
  2. Add onion, carrots, celery, garlic, bay leaf, peppercorns, thyme, and parsley stems (if using).
  3. Pour in cold water to cover the ingredients by about 1–2 inches.
  4. Bring to a gentle boil over medium-high heat, then immediately reduce heat to low.
  5. Simmer uncovered for 4–6 hours, occasionally skimming off foam or impurities from the surface.
  6. About halfway through, gently crush the bones with a spoon or tongs to help release collagen and flavor.
  7. After simmering, remove from heat and let cool slightly.
  8. Strain the stock through a fine-mesh sieve or cheesecloth into a clean container, discarding solids.
  9. Cool the stock at room temperature until warm, then refrigerate. Once chilled, skim off excess fat from the surface.
  10. Store in airtight containers in the refrigerator for up to 4–5 days, or freeze for up to 3 months.

Notes

  • Use cold water to extract maximum flavor and gelatin from the bones.
  • Simmer gently (not a rolling boil) to keep the stock clear.
  • Strain carefully to remove tiny bone fragments and solids.
  • Freeze in ice cube trays for small portions ideal for sauces and deglazing.
  • Save any skimmed fat for making gravy—just refrigerate and spoon off later.

Nutrition

Find it online: https://ukfinda.com/turkey-stock/