Homemade Turkey Stock
Homemade Turkey Stock
Your leftover Thanksgiving turkey carcass becomes delicious stock to use in any recipe that calls for turkey or chicken stock or broth.
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25 min
Prep Time
02 hrs 45 min
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
14 cup chopped fresh parsley
14 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
12 teaspoon pepper
How to make
-
STEP 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.
-
STEP 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.
Tip #1
Use kitchen shears to cut through rib bones and joints of turkey carcass so they fit better into a pan. You could use two carcasses of rotisserie or roasted chickens in place of the turkey carcass.
Tip #2
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 as it becomes liquid again when heated.
5 Calories
0 Fat (g)
0 Cholesterol (mg)
240 Sodium (mg)
0 Carbohydrates (g)
0 Dietary Fiber
1 Protein (g)
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