Home Made Turkey Stock
Barbara
Learn how to make the best tasting, good for you, turkey stock from scratch using the leftover turkey carcass from your Thanksgiving feast.
Prep Time 15 minutes mins
Cook Time 1 hour hr 30 minutes mins
Cool Time 2 hours hrs
Total Time 3 hours hrs 45 minutes mins
Course Condiment, Soup
Cuisine American
- 1 Turkey carcass, extra meat removed
- water
- 2 bay leaves
- 4 tsp chicken bouillon, optional
- onion skins, optional
- carrot peels, optional
- celery leaves, optional
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.
Keyword homemade, left-over make-over, made from scratch, turkey