Homemade Turkey Stock

Homemade Turkey Stock
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Your leftover Thanksgiving turkey carcass becomes delicious stock to use in any recipe that calls for turkey or chicken stock or broth.
25 min
Prep Time
2:45
Total Time
10 cups

Ingredients

2 tablespoons
Land O Lakes® Butter
1 large
carrot, cut into 1-inch pieces
1 rib
celery, cut into 1-inch pieces
1 medium
onion, cut into eighths
1/4 cup
chopped fresh parsley
1/4 cup
chopped fresh thyme sprigs
1
bay leaf
1
turkey carcass, cut into pieces, plus any extra skin
3 quarts
water plus any turkey drippings
1 teaspoon
salt
1/2 teaspoon
pepper

Directions

  1. Melt butter in 8-quart saucepan over medium-high heat. Add carrot, celery and onion. Cook, stirring occasionally, 5-7 minutes or until browned. Add all remaining ingredients; continue cooking 10-12 minutes or until mixtures comes to a boil.
  2. Reduce heat to low; cook, uncovered, 2 1/2-3 hours or until liquid is slightly reduced. Strain mixture through fine wire mesh strainer. Set aside to cool. Skim and discard fat. Discard all solids.

Recipe Tips

- Use kitchen shears to cut through rib bones and joints of turkey carcass so they fit better into a pan. You could use 2 carcasses of rotisserie or roasted chickens in place of the turkey carcass.

- When cooked, the broth will have a jelly-like consistency, similar to canned consommé. The broth is liquid when heated. Broth can be frozen, but the jelly-like consistency will break down when thawed. It is still fine to use in any recipe calling for stock or broth. It will turn liquid when heated.

Nutrition Facts (1/4 cup)

Calories
5
Cholesterol
0mg
Carbohydrates
0g
Protein
1g
Fat
0g
Sodium
240mg
Dietary Fiber
0g

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