Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours, 15 minutes
Ingredients:
- A turkey carcass (skin too)
- 1 medium onion, chopped
- Carrots, chopped
- Celery, chopped
- Water
- Spices: thyme, parsley, sage, bay leaves, peppercorns, etc.)
Preparation:
1. Break up the turkey carcass, and place it in the bottom of a large stockpot, along with any skin that you saved.
2. Add cold water to the pot, until it stands an inch above the carcass.
3. Add the vegetables and spices.
4. Bring to a low simmer, and keep it there. (If you allow the stock to boil, it will become cloudy and less flavorful).
5. Skim off any impurities that appear on the surface of the stock.
6. Continue simmering for three to four hours or until the stock develops a rich flavor. As the liquid cooks down, add enough water back to keep the bones covered.
7. Once you're satisfied with the way your stock tastes, strain it; and discard the bones and vegetables.
8. Allow your finished turkey stock to cool (an ice bath makes quick work of this); then, place in the refrigerator overnight.
9. Skim off any fat that has formed on the surface, and your stock is ready for use.
Store your stock in the refrigerator for up to a week, or freeze it to use later.
Money-Saving Tip
Hang on to all of your vegetable scraps from preparing Thanksgiving dinner (carrot ends, celery leaves, etc.), and use them to flavor your broth. You can even save your veggie scraps in the freezer until you have enough for a batch of stock.
Recipes that Use Turkey Stock
Turkey Noodle Soup
Bread Stuffing
Cream of Turkey Soup
Turkey Pot Pie
Turkey Divan Soup
