Home Made Turkey Stock
Learn how to make the best tasting, good for you, turkey stock from scratch using the leftover turkey carcass from your Thanksgiving feast.
Equipment
- large stock pot
Ingredients
- 1 Turkey carcass, extra meat removed
- water
- 2 bay leaves
- 4 tsp chicken bouillon, optional
- onion skins, optional
- carrot peels, optional
- celery leaves, optional
Instructions
- Remove excess turkey meat from the carcass and save turkey meat for another use.
- Place turkey carcass in the bottom of a large stockpot.
- Add chicken bouillon and any vegetable scraps you have on hand.
- Add enough water to the pot to cover all the ingredients.
- Add bay leaves to the pot.
- Cover with a lid and bring to a boil over high heat.
- Lower heat to keep broth at a low simmer.
- Simmer, covered, for 90 minutes.
- Strain off broth and discard carcass and vegetable peels.
- Use turkey stock for soups or stews or in any recipe that calls for chicken broth.
- Store in an airtight container in the fridge for up to a week.