Welcome to Turkey Week at Family Balance Sheet. We will be thawing, roasting, making gravy and stock and of course eating. Enjoy!Homemade turkey stock is easy to make and a great way to stretch your dollars. After you have stripped the roasted turkey clean of any meat, grab your crock pot to make some delicious and homemade stock.
What you’ll need:
- 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
Place the carcass and reserved neck in a large crock pot. Add the rest of ingredients and fill the crock pot with water.
Turn on low overnight for 12 hours. When you wake up your kitchen will smell wonderful and the stock will be boiling. Turn crock pot off and let stock cool down.
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. Stock will last a few days in the fridge. I like to freeze in 1 cup and 24 oz freezer containers. This recipe made between 2 1/2 – 3 quarts.
Do you make stock from your turkey bones
Enjoy all of the posts from Turkey Week 2010:
- How Much Turkey Will I Need?
- How To Thaw A Turkey
- Roasted Turkey with Fresh Herbs and Lemon
- To Stuff or Not To Stuff
- How To Make Turkey Gravy
- How To Make Turkey Stock
- Turkey Chili Potpie
- Turkey, Kale & Orzo Soup
- Baked Turkey, Macaroni & Cheese
Thanks for reading FamilyBalanceSheet.
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This post is linked to:
- Real Food Wednesday at Kelly the Kitchen Kop
- Frugal Friday at Life as Mom
- Fight Back Friday at Food Renegade
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