Get more value from your turkey with easy, useful and flavorful homemade turkey stock. It’s an easy way to get all the flavor possible out of your turkey.
What you’ll need:
- Leftover turkey bones
- 2 large onions
- 2-3 cloves garlic
- 2 stalks of celery
- 2 carrots
- Additional flavors like a bay leaf, thyme, sage, rosemary, black peppercorns, or even a dried chili pepper!
- Strip any meat from your turkey carcass for leftovers.
- In a pot, collect any turkey scraps you wouldn’t eat, like the carcass, skin, neck, and other bones. If the carcass won’t fit, break it up until it does. More turkey, more flavor– but don’t include the giblets or liver! These make the stock taste funny.
- Cut onion, carrot, and celery into chunks. Add them to the pot! If you want to add more flavors, add them now. For dried thyme, sage, or rosemary, add ¼ tsp per quart water. For black peppercorns, add 1 Tbl.
- Add cold water to cover the turkey and vegetables by 2 inches. Bring it to a boil over high heat! Then, reduce heat to low, relax, and simmer stock for 4-6 hours while the liquid takes on the turkey’s flavor.
- Turn off heat. Pour your turkey stock through a strainer into several heatproof containers. Dividing it up will help it to cool more quickly.
- Let your sauce cool at room temperature for an hour or so, and then refrigerate. Scrape any fat off the top once it has cooled down. Freeze any stock that you will not use within a week.
It’s that simple!
You may notice that your stock is much thicker than the cans of broth you buy from the store. That is because you have made it from scratch and extracted the natural collagen from the bones. This will give your stock a heartier feel than store-bought broths.
Use your turkey stock to
- make a delicious soup
- to cook more flavorful rice, pasta, or other grains.
- make your sauces heartier.
- Or… just warm up a cup and drink!