Turkey Stock is so simple to make at home. Use your smoked or roasted turkey carcass along with a few fresh vegetables and herbs for a rich and delicious broth. Add amazing flavor to gravy, soups and casseroles.
Homemade stock or broth is a great way to stretch your grocery budget and to utilize every bit of your holiday turkey. It is easy to store in the freezer to enjoy for months to come.
Just take me to the Turkey Stock Recipe!
If you are just looking for the recipe, just scroll on down to the very bottom for the printable recipe card. Otherwise, keep reading for my easy tips and tricks for making homemade stock along with storage ideas.
How to Make Turkey Stock:
- Remove meat from cooked turkey and refrigerate for another use. Leg meat and the wing meat are often tough, so I usually just use those for the stock.
- Cut an onion in half, two carrots cut in half, four celery stalks cut in half, plus two garlic cloves sliced in half.
- Add turkey carcass to a large stock pot and cover with water. Add vegetables, garlic, fresh rosemary, bay leaf, kosher salt and peppercorns.
- Bring to a boil and cook for 1 ½ hours at a low boil. Remove from heat and cool slightly. Strain broth into quart jars and place in refrigerator until ready to use.
- Cooled stock can be placed into zip top freezer bags and stored in freezer.
Making your own stock or broth makes it easy to control your salt intake, adjust this recipe according to your own tastes. You can also add in your favorite herbs and spices.
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Tips for Freezing Turkey Stock:
Lay sealed zip top freezer bags flat on a cookie sheet and freeze. This will make flat packages for easy storage and easy thawing.
I also like these deli containers for freezing soups and broths. Super handy and can be used again and again.
How Long Will Stock Keep Frozen?
Frozen stock will last indefinitely but will start to lose it's flavor after about a year. It's best if used within 6-12 months.
Recipes Using Homemade Stock:
Turkey and chicken broth are easily interchanged. Great for your favorite soups, stews, and casseroles.
Smoked Turkey and Dumplings is the most incredible comfort food. We made these with some homemade stock from smoked turkey and the flavors were out of this world delicious.
Easy Chicken Noodle Soup is one of the best dinners for cool nights or when you are feeling under the weather. This simple recipe has tons of flavor made with homemade broth, vegetables, leftover chicken or turkey and Amish noodles.
Chicken and Rice Casserole is a classic dinner that everyone can agree on. Homemade stock adds a depth of flavor to this easy dinner that you will love.
Chicken & Turkey Recipes:
How to Brine and Smoke a Whole Chicken is a great recipe that you are going to love. It is one of our most popular recipes for good reason! Apply this brine to any chicken or turkey recipe, whole or pieces. It's totally worth the extra step in getting juicy and tender chicken or turkey.
Easy Smoked Turkey is great for your holiday dinners or anytime the craving strikes. We also love this Cajun Smoked Turkey that is incredibly flavorful and delicious.
You are going to love how much more flavor homemade stock has than the store bought variety. Especially if you are using a smoked chicken or turkey carcass. This recipe will work with any cooked chicken or turkey, even a rotisserie chicken from the deli.
If I am making chicken broth of turkey, I generally use two chicken carcasses. We find it just as easy to cook two chickens as one. Making big batches of stock is super simple and so delicious to have on hand to flavor your favorite meals.
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Turkey Stock is so simple to make at home. Use your smoked or roasted turkey carcass along with a few fresh vegetables and herbs for an rich and delicious broth. Add amazing flavor to gravy, soups and casseroles.
- 16 cups water
- 1 turkey carcass, plus legs and wings if desired
- 1 large onion
- 2 carrots
- 4 stalks celery
- 2 cloves garlic
- 4 sprigs fresh rosemary
- 1 bay leaf
- 1 tablespoon peppercorns
- 2 teaspoons kosher salt
- Add turkey carcass to a large stock pot and cover with water.
- Peel onion and cut in half and add to stock pot.
- Peel carrots and cut in half and add to stock pot.
- Cut celery stalks in half and add to stock pot.
- Slice garlic in half and add to stock pot.
- Add rosemary, bay leaf, peppercorns and salt.
- Place over medium- high heat and bring to a rolling boil.
- Lower heat to medium and cook at a low boil for 1 ½ hours.
- Remove from heat and cool slightly.
- Strain broth into mason jars and tightly seal with a lid. Refrigerate until ready to use.
- Strained and cooled broth may be placed in zip top freezer bags and frozen until ready to use.
Amount Per Serving: Calories: 20Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 4mgSodium: 337mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 1g
Nutritional calculations are estimated and may not be accurate.
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