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–+ servings

Turkey Stock

One does not simply throw a turkey carcass away
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Prep Time 15 minutes
Cook Time 4 hours
Cooling Time 30 minutes
Servings: 2 Quarts
Course: Ingredient
Cuisine: American, Global
Calories: 68
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ea Turkey Carcass Picked and broken
  • Neck and Giblets Optional, See Notes
  • 2 Large Onions Peeled, quartered
  • 4 ribs Celery Stalk Chopped
  • 4 ea Carrots Washed, peeled, chopped
  • 1 tsp Black Pepper Corns Lightly cracked, or whole
  • 2-4 Sprigs Thyme Optional
  • 1 Gallon Water

Equipment

  • 1 Stock Pot Large

Method
 

  1. Place all in the stockpot
  2. Bring to a boil over medium-high heat
  3. Reduce heat to maintain a simmer
  4. Simmer until reduced by half, 3-4 hours
  5. Whence reduced, use a wire strainer/tongs to remove large solids
  6. Strain using a fine mesh strainer into a heat-proof bowl
  7. Optionally, one can strain again using a coffee filter in the mesh strainer
  8. Cover and cool, for at least 30 minutes and up to an hour. We want warm not boiling hot.
  9. Divide the stock between several small jars or storage containers.
  10. Cover and refrigerate for up to one week, freeze for up to 3 months

Nutrition

Calories: 68kcalCarbohydrates: 16gProtein: 2gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gCholesterol: 1mgSodium: 105mgPotassium: 267mgFiber: 3gSugar: 6gVitamin A: 406IUVitamin C: 13mgCalcium: 107mgIron: 1mg

Notes

If you are using the giblets, do not use the liver, it will turn bitter during the simmer.
One can add additional herbs, sage, etc.  Again some may turn bitter during the low slow cooking.
I have purchased turkey wings for the specific use of adding to my after turkey day dinner stock.

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