Turkey Stock
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.
Servings: 14 cups
Calories: 20kcal
Ingredients
- 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
Instructions
- 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 1/2 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.
Nutrition
Serving: 1g | Calories: 20kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Cholesterol: 4mg | Sodium: 337mg | Fiber: 1g | Sugar: 1g