Easy Turkey Stock Recipe
Homemade turkey stock is easier than ever with this go-to recipe. It requires the leftover bones from a roast turkey, vegetables that are probably already in your crisper, and doesn’t need to be canned! What more could you want in an easy turkey stock recipe?
Servings: 8 servings
Calories: 17kcal
Equipment
- Stock Pot
- Kitchen Spider
- Large Measuring Cup
- Fine Mesh Sieve
Ingredients
- Turkey carcass leftover from a roast turkey
- 3 medium carrots
- 2 celery stalks
- 1 large white onion
- 4 garlic cloves
- 1 parsley bundle
- Kosher salt to taste
- Freshly ground black pepper to taste
- 16 cups water
Instructions
- Place the turkey carcass, vegetables, herb, and seasoning in a large stock pot. Cover with water (making sure the water comes up 1 inch over all the ingredients).
- Set the pot over medium-low heat and bring up to a gentle simmer. Simmer until reduced by half, about 3 hours. Remove from heat.
- Using a kitchen spider, remove the vegetables and bones from the stock and discard.
- Set a fine mesh sieve over a large measuring cup and pour the stock into it. Discard any solids that were caught in the sieve.
- Place the sieve over a glass canning jar and pour the stock from the measuring cup into the jar. Leave 1 inch of space from the top of the jar.
- Tightly secure the lids on the jars. Label the jars with a piece of tape – stating the contents and the date the stock was made.
- Freeze stock for up to one year.
Notes
- To thaw frozen stock: remove from freezer and thaw in refrigerator overnight before use. Shake stock, if necessary, as the fat may have separated out of the stock during thawing.
- Freezer-safe zip-top bags can be used in place of canning jars, if desired. Simply lay the bags flat to freeze.
Nutrition
Serving: 1cup | Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 41mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3832IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg