Turkey Stock Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
16 cups
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Calories
85 kcal
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Cuisine
North American
Turkey Stock Recipe
Description
This Turkey Stock Recipe utilizes 3 to 4 pounds of cooked turkey bones, which provide the base flavor and collagen for a rich broth. Optional additions like onions (quartered), celery, carrots, garlic, peppercorns, and herbs such as sage, thyme, and rosemary enhance the depth of flavor. The bones are broken into smaller pieces to fit the pot and combined with the other ingredients covered by cold water.
The mixture is brought to a gentle simmer over medium-high heat, then lowered and partially covered to cook for 3 to 4 hours without boiling, avoiding a cloudy stock. After cooking, large bones and vegetables are removed, and the stock is strained twice through colanders and fine mesh sieves for clarity.
The finished stock can be used immediately or cooled and refrigerated for up to 3 days. Chilling allows the fat to rise and solidify on top for easy removal. For longer storage, the stock freezes well for up to 6 months. The recipe also provides a slow cooker alternative to simmer the stock over a longer period with less active attention.
Ingredients
- 3-4 lb turkey bones cooked
Optional Ingredients (see notes)
- 2 medium onion quartered (you can leave the skin on
- 2 medium celery roughly chopped, stalks
- 2 medium carrot roughly chopped
- 1 head garlic cut in half (no need to peel the cloves)
- ½ teaspoon peppercorns
- rosemary optional
- sage
- thyme
Instructions
- Remove the meat from the turkey bones then break the bones into smaller chunks that will fit into your pot. Put the turkey bones and any or all of the optional ingredients into your pot and cover with 2-3 inches of cold water.
- Bring the pot to a simmer over medium-high heat - don't let it boil or you will have a cloudy stock. Lower the heat, cover the pot, and simmer it gently for 3-4 hours.
- Remove the pot from the heat and use tongs to remove the large bones and vegetables. Then, strain the stock through a colander into a large bowl.
- Next, place a fine-mesh sieve over another bowl and strain the turkey stock once more to remove any small particles.
- Either use the stock right away or cool it in your fridge for 24 hours. If there is a layer of fat on top, scoop it off. Transfer the cooled stock to jars to store in your fridge for up to 3 days, or transfer it to freezer bags to freeze for up to 6 months.
Slow Cooker Instruction
- Place all the ingredients into your slow cooker and fill the pot with cold water. Turn your slow cooker to low for 10 hours. Note: you can slow cook the stock for up to 24 hours if needed, but you may want to add a little more water halfway through. Continue with step 3 above once you're finished cooking.
Notes
- Using cooked turkey bones, such as from a roasted bird, helps utilize all parts after holiday meals.
- Optional vegetables add extra flavor but the stock is tasty even without them; vegetable scraps can be used as a substitute to reduce waste.
- Chill the cooled stock in the refrigerator to solidify fat on the surface, which can then be easily removed to reduce greasiness.
- The final volume of stock varies depending on pot size and ingredients used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cups
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 85kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 338mg | 14% |
| Potassium | 248mg | 5% |
| Sugar | 4g | 8% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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