How to make Turkey Stock (from the carcass)
This recipe explains how to make turkey stock from the carcass, some fresh aromatics and herbs, along with plenty black peppercorns.
Servings 32
Calories 3kcal
Equipment
- large stock pot
- Large sieve or colander
- Ladle
- Mason jars or similar for storage
Ingredients
- 2 lbs turkey carcass and bones from a cooked turkey, meat removed
- 8 ltrs cold water enough to cover the bones in a stockpot by 2 inches
- 1 large onion chopped
- 1 medium carrot chopped
- 1 rib celery chopped
- 6 stems fresh parsley
- 4 stems fresh thyme
- 1 bay leaf
- ½ tablespoon black peppercorns
- 1 tablespoon kosher salt or to taste
Instructions
- Place the bones in a large stock pot. Cover the bones with cold water and place over medium heat. Bring the water to a gentle simmer.
- Allow the bones to simmer for 1½ hours, skimming any fat or scum that rises to the surface.
- Add the onions, carrot, and celery to the pot and allow to simmer for another 2 hours, occasionally skimming any fat or scum that rises to the surface.
- Add the parsley, thyme, bay leaf, and black peppercorns and allow to simmer for an additional 30 minutes.
- Strain the stock by removing all the solids from the liquid. You can pour it through a strainer or a strainer lined with cheesecloth. At this stage you can season the stock with salt to taste.
- Use the stock immediately or allow it to cool quickly before refrigerating or freezing. Use the stock in any recipe that calls for broth or stock.
Notes
- When preparing your turkey stock, ensure it only simmers gently, as boiling can lead to a cloudy stock with diminished flavors.
- I use a large stock pot with a strainer when making stock. It allows me to remove the solids from the liquid easily.
- Add the stock to smaller containers to allow it to cool quickly. I prefer to add it to smaller mason jars. You could also add ice to a large bowl and pour some of the stock in a smaller bowl. Insert the smaller bowl into the large bowl, and add cold water to the side of the large bowl. This will allow the stock to be surrounded by cold water and will cool the stock faster. The stock should then be refrigerated or frozen. It will last in the fridge 3-4 days or can be frozen for up to 3 months.
- Once the broth has cooled in the refrigerator overnight, you can easily skim off the fat that has risen to the surface with a spoon.
Nutrition
Calories: 3kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 233mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 347IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.1mg
