Description
A clear, savory homemade turkey stock made by gently simmering roasted turkey bones with onion, carrots, celery, garlic, herbs, and peppercorns until deeply flavorful and golden.
Ingredients
Scale
- 1 roasted turkey carcass plus 2 pounds leftover turkey bones and skin
- 1 large onion, quartered
- 3 medium carrots, cut into large chunks
- 3 stalks celery, cut into large chunks
- 1 whole head garlic, halved crosswise
- 1 small bunch fresh parsley
- 6 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon apple cider vinegar
- 14 cups cold water
Instructions
- Place a large stockpot on the stove over medium heat.
- Add the turkey bones and scraps, onion, carrots, celery, garlic, parsley, thyme, bay leaves, peppercorns, apple cider vinegar, and cold water to the pot.
- Bring the pot just to a gentle simmer over medium heat, then lower the heat to maintain a very soft bubble. Skim off any foam that rises during the first 20 to 30 minutes.
- Simmer uncovered for 4 hours, checking occasionally and adjusting the heat as needed. Add a little hot water only if the bones become exposed.
- Remove the large bones and vegetables with tongs.
- Strain the stock through a fine mesh strainer into heatproof containers.
- Cool slightly, then refrigerate or freeze. Use in soups, gravies, sauces, or grain dishes.
Notes
- Do not salt the stock during cooking, since it may be reduced later in other recipes.
- For a cleaner finish, chill the stock and remove the solidified fat from the top before using.
- Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- Freeze in 1 cup or 2 cup portions for easy use later.
Nutrition
- Serving Size: 1 cup
- Calories: 35
- Sugar: 1g
- Sodium: 95mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 10mg
Keywords: turkey stock, homemade stock, holiday leftovers, bone broth alternative, soup base, savory broth