A super easy to make turkey stock that’s perfect for soups, stews, etc. and it’s just packed with flavour!
The roast turkey dinner is one of my favourites and once the dinner is done, you get to continue enjoying the turkey leftovers, and you can even use the turkey bones/carcass to make turkey stock to use in soups! Turkey stock is simple, it’s pretty much the same as a chicken stock and because a turkey is so large you do not need to save up a few carcasses like you do with chicken stock, the one is enough! This recipe is as easy to make as placing the turkey bones in a large pot along with onion, celery, carrots and a few herbs to be simmered in water until all of the flavour from the bones has been extracted from the bones and deposited in the water, becoming turkey stock. You can use turkey broth in the same ways that you can use chicken stock or broth and my favourite is in soups or stews!
You can make turkey broth right after the turkey dinner or you can throw the carcass into the fridge to make the stock the next day or you can even throw it into the freezer to make later. Once the turkey stock has been made it can be used right away, stored in the fridge to be used within a few day or stored in the freezer to be used sometime later.
Turkey bone broth! Yum!
Easy Homemade Turkey Stock
Prep Time:5 minutes Cook Time:2 hours Total Time:2 hours 5 minutes Servings: 6
A super easy to make turkey stock that’s perfect for soups, stews, etc. and it’s just packed with flavour!
ingredients
- 1 turkey carcasses, bones and leftover meat, skin, etc.
- 1 onion, coarsely chopped
- 2 carrots, coarsely chopped
- 2 stalks celery, coarsely chopped
- 2 cloves garlic, smashed
- 6 sprigs parsley
- 1 sprig rosemary
- 1 sprig thyme
- 1/2 teaspoon black peppercorns
- 2 bay leaves
- 1 (2-inch) piece parmesan cheese rind (optional)
- water
directions
- Place everything in a large stock pot, cover with 4 inches of water, bring to a boil, reduce the heat and simmer for 2 hours.
- Strain the solids from the stock and discard them.
- Optionally, let the stock cool in the fridge overnight and skim off any fat before using.
Tip: Save any leftover celery and carrot ends, herbs and parmesan rinds in the freezer for the next time that you make stock.
Tip: Turkey stock freezes well so you don’t have to use it all when you make it.
Tip: Save a turkey carcass in the freezer for the next time that you need stock.
