Homemade Turkey Stock
- Turkey carcass and reserved neck
- 1 onion, quartered
- 2-3 celery stalks
- 2-3 carrot sticks
- 1 garlic head, remove some of the white papery cover, cut in half crosswise
- 10-12 sprigs of fresh parsley and sage
- 2 bay leaves
- 10 peppercorns
- 1 tsp salt
1. Place all of the ingredients in a large stock pot and cover with water about 2 inches above the ingredients.
2. Cover. Bring to a boil. Uncover and reduce to a simmer for 2 – 3 hours. Stirring occasionally.
3. Allow to cool. Carefully, spoon or pour the stock, veggies, herbs through a sieve into a big bowl. Press juices out of veggies and herbs. Discard bones, veggies, herbs. Stir well and allow to cool down completely. Remove any fat that rises to the top.
I have found turkey stock to be more gelatinous than chicken stock once it has cooled down. Do not be alarmed. That is a good thing. It thins out when cooked in dishes or soups.
The stock will last a few days in the fridge. I like to freeze in 1 cup and 24 oz freezer containers.
After 3 hours:
Pour the stock through a seive:
You can also make turkey stock in the crock pot.
Do you make homemade turkey stock?