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Turkey Stock
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Turkey Stock

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings 3 Quarts +/-
Author Pam - For the Love of Cooking

Equipment

  • Large Stockpot
  • Fine Sieve

Ingredients

  • 1 turkey carcass plus the wings
  • 2 small onions, cut into wedges
  • 3 stalks of celery, roughly chopped
  • 3 carrots, roughly chopped
  • 5 cloves of garlic, skins removed
  • Handful of fresh parsley (stems & all)
  • 2-3 small sprigs of fresh thyme
  • 1-2 bay leaves
  • 1 tsp whole black peppercorns

Instructions

  • Preheat the oven to 250 degrees.
  • Remove most of the skin from the turkey carcass and place it in a large stockpot. Add the chicken wings–no need to remove the skin.
  • Add the onion wedges, celery, carrots, garlic cloves, fresh parsley, fresh thyme, bay leaves, and peppercorns. Fill the stockpot with water until it covers the carcass. Cover with a tight-fitting lid and place in the oven.
  • Simmer covered in the oven overnight, or for 10 hours. In the morning, strain the mixture through a fine sieve. Discard the bones and veggies.
  • Pour the stock back into the stockpot and simmer on the stove for about 20-30 minutes uncovered, to reduce & get a richer flavor.
  • Make sure to skim off any fat from the top of the stock.
  • Pour the stock through a fine sieve (again) into the storage containers.
  • Let the stock cool completely, then remove any remaining fat that floated to the top.
  • Once it has cooled, seal with a tight-fitting lid and refrigerate until needed. Enjoy!