Great Basic Turkey Stock

Transform your leftover holiday turkey into liquid gold with this Great Basic Turkey Stock recipe, a quintessential kitchen staple that’s rich, flavorful, and incredibly versatile. Crafted from a hearty turkey carcass, aromatic vegetables like carrots, celery, and onion, and a bouquet of fresh herbs including parsley and thyme, this recipe is the perfect base for soups, stews, and gravies. Simmered low and slow for four hours, the stock develops a deep, savory flavor enhanced by garlic, black peppercorns, and a touch of salt. With just 15 minutes of prep time, this easy, no-fuss recipe makes it simple to create a nourishing homemade stock that you can refrigerate or freeze for future culinary creations. Ideal for holiday leftovers or meal prep, this turkey stock will elevate your cooking to the next level!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 8

Ingredients

• 1 whole Turkey carcass
• 2 large Carrots
• 2 large Celery stalks
• 1 large Onion
• 3 whole Garlic cloves
• 1 whole Bay leaf
• 6 sprigs Fresh parsley stems
• 4 sprigs Fresh thyme
• 1 tablespoon Black peppercorns
• 1 teaspoon Salt
• 16 cups Water

Directions

Step 1

Break the turkey carcass into smaller pieces if necessary to fit into your stockpot. Discard any excess skin or visible fat.

Step 2

Wash and peel the carrots, then roughly chop them into large pieces. Do the same with the celery.

Step 3

Peel and quarter the onion. Lightly smash the garlic cloves with the flat side of a knife, leaving their skins on.

Step 4

Place the turkey carcass into a large stockpot, followed by the carrots, celery, onion, and garlic.

Step 5

Add the bay leaf, parsley stems, thyme sprigs, black peppercorns, and salt to the pot.

Step 6

Pour in 16 cups of cold water, or enough to completely cover the ingredients by about an inch.

Step 7

Bring the stock to a boil over medium-high heat, then reduce the heat to low. Simmer gently, uncovered, for 4 hours. Skim off any foam or fat that rises to the surface periodically.

Step 8

Taste the stock after 4 hours to ensure it’s rich and flavorful. If needed, simmer for an additional hour.

Step 9

Remove the stockpot from heat. Use tongs to carefully remove the large pieces of the carcass and vegetables.

Step 10

Strain the stock through a fine-mesh sieve into a large bowl or another pot to remove the remaining solids. Discard the solids.

Step 11

Allow the stock to cool to room temperature. If desired, skim off any fat that solidifies on the surface.

Step 12

Store the turkey stock in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition Facts

Serving size	5316.5 grams (5316.5g)

Amount per serving	% Daily Value*
Calories	1552

Total Fat 51.30g	66%
Saturated Fat 15.20g	76%
Polyunsaturated Fat 0.10g
Cholesterol 600mg	200%
Sodium 3373mg	147%
Total Carbohydrate 46.40g	17%
Dietary Fiber 11.30g	40%
Total Sugars 18.30g
Protein 206.40g	413%

Vitamin D 0IU	0%
Calcium 585mg	45%
Iron 15mg	82%
Potassium 2735mg	58%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.3%

Protein: 56.1%

Carbs: 12.6%