Description
A rich and flavorful homemade turkey stock made by simmering a turkey carcass with vegetables and herbs. This versatile stock is perfect for soups, gravies, and sauces, capturing the essence of roasted turkey in a natural and healthy base.
Ingredients
Scale
Stock Ingredients
- 1 turkey carcass, meat removed
- 2 onions, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 tsp black peppercorns
- 3 sprigs thyme
- 1 bay leaf
- 2 liters water (or enough to cover ingredients)
Instructions
- Prepare Ingredients: Remove any remaining meat from the turkey carcass and chop the onions, carrots, and celery. Gather the peppercorns, thyme sprigs, and bay leaf.
- Combine Ingredients in Pot: Place the turkey carcass, chopped vegetables, peppercorns, thyme, and bay leaf into a large stock pot or the biggest saucepan you have. Pour in 2 liters of water, adding more if necessary to fully cover the ingredients.
- Bring to Simmer: Place the pot over high heat and bring the mixture to a simmer. As it heats, skim off any foam or impurities that rise to the surface with a spoon to ensure a clear stock.
- Simmer Stock: Reduce the heat to medium and let the stock simmer gently, partially covered, for about 3 hours. This allows the flavors to concentrate and the stock to reduce slightly. For a lighter stock, you can fully cover the pot while simmering.
- Cool and Strain: Turn off the heat and let the stock cool for a few minutes. Carefully strain the stock into a clean container or bowl, removing the solids to leave a clear liquid.
- Storage: Allow the stock to cool completely before refrigerating. The stock will keep for up to one week in the refrigerator or can be frozen for up to three months for longer storage.
Notes
- Skimming off the foam during the initial simmering helps produce a clearer stock.
- Adjust simmering time if you want a more concentrated or lighter stock.
- Frozen stock can be thawed in the refrigerator overnight before use.
- Adding a splash of vinegar during simmering can help extract minerals from the bones but is optional.
- Use homemade turkey stock as a base for soups, stews, gravies, or sauces to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Stock/Broth
- Method: Stovetop
- Cuisine: American
Keywords: turkey stock, homemade stock, turkey broth, turkey carcass, homemade broth, savory stock, soup base, cooking stock
