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Turkey Stock Recipe

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4.3 from 8 reviews

This turkey stock recipe offers a rich and flavorful homemade stock perfect for enhancing gravies, soups, stuffing, and other dishes. Made by simmering a cooked turkey carcass with fresh vegetables and herbs, it delivers a deep, savory taste and can be prepared easily with basic kitchen equipment.

Ingredients

Turkey Stock Ingredients

  • 1 cooked turkey carcass (675g)
  • 3 carrots, cut into 2-inch pieces (230g)
  • 3 celery stalks, cut into 2-inch pieces (300g)
  • 1 yellow onion, peeled and quartered (330g)
  • 6 sprigs fresh parsley
  • 6 sprigs fresh thyme
  • 4 cloves garlic, smashed
  • 2 teaspoons whole black peppercorns

Instructions

  1. Break down carcass: Use kitchen shears or hands to break the cooked turkey carcass into 4 to 6 inch pieces so it fits easily into the stock pot.
  2. Combine ingredients in pot: Place turkey bones, carrots, celery, onion, parsley, thyme, garlic, and peppercorns in an 8-quart stock pot. Add enough cold water to reach 1 inch below the rim of the pot.
  3. Bring to boil and skim: Heat over high heat until boiling. Reduce to medium-low heat and skim off any white foam that rises to the surface using a spider or skimmer, discarding the foam.
  4. Simmer low and slow: Maintain a low simmer for 3 to 4 hours, adjusting heat between medium and medium-low. Avoid rapid boiling to keep stock clear and flavorful.
  5. Cool and remove solids: Remove pot from heat and allow to cool for 30 minutes to 1 hour. Use a spider to remove turkey bones and large vegetable pieces, discarding them.
  6. Strain stock: Pour stock through a fine mesh strainer lined with cheesecloth to remove any small particles and achieve a clear stock.
  7. Store properly: Let the stock cool completely before transferring to airtight containers. Store in the refrigerator for up to 5 days or freeze for longer storage.

Notes

  • Use kitchen shears to easily snip the turkey carcass into manageable pieces so all bones fit submerged in water.
  • Save vegetable scraps (garlic, onion, carrot, celery trimmings) in a freezer bag to add extra flavor to your stock batches.
  • Line the fine mesh strainer with cheesecloth before straining to ensure the clearest, smoothest stock.
  • This method also works well to make chicken stock using 2-3 chicken carcasses or about 3 lbs of wings or legs.
  • Try adding bay leaf, lemon rind, sliced ginger, or herbs such as rosemary, sage, or oregano to customize the flavor of your stock.

Find it online: https://marthatasty.com/turkey-stock-recipe/