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Turkey Stock

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
15 mins
Cook Time
10 hrs
Total Time
10 hrs 15 mins
Servings: 3 Quarts +/-
Course: Soup
Cuisine: American

Ingredients

  • 1 turkey carcass plus the wings
  • 2 small onions, cut into wedges
  • 3 stalks of celery, roughly chopped
  • 3 carrots, roughly chopped
  • 5 cloves of garlic, skins removed
  • Handful of fresh parsley (stems & all)
  • 2-3 small sprigs of fresh thyme
  • 1-2 bay leaves
  • 1 tsp whole black peppercorns

Instructions

    Cup of Yum
  1. Preheat the oven to 250 degrees.
  2. Remove most of the skin from the turkey carcass and place it in a large stockpot. Add the chicken wings (don't bother removing the skin from them).
  3. Add the onion wedges, celery, carrots, garlic cloves, fresh parsley, fresh thyme, bay leaves, and peppercorns. Fill the stockpot with water until covering the carcass.
  4. Cover with a tight-fitting lid and place in the oven. Simmer covered in the oven overnight.
  5. In the morning, strain the mixture through a fine sieve. Discard the bones and veggies.
  6. Pour the stock back into the stockpot and simmer on the stove for about 20-30 minutes, uncovered, to reduce a bit and get a richer flavor, make sure to skim off any fat from the top of the stock.
  7. Pour the stock through a fine sieve (again) into storing containers. Allow the stock to cool then remove any remaining fat that floated to the top of the stock.
  8. Once it has cooled, seal with a tight-fitting lid and refrigerate until needed. Enjoy!