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Turkey Stock Recipe
Put that leftover turkey to good use and stock up on leftover Turkey Stock. Perfect for soups, stews and your holiday gravy.
Prep Time
10
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
10
minutes
mins
Course:
Dinner
Cuisine:
American
Keyword:
turkey stock
Servings:
16
Calories:
30
kcal
Author:
Kellie
Cost:
$5
Equipment
stockpot
Ingredients
1
turkey carcass
broken down into quarters
3
medium carrots
3
celery ribs
1
red onion
quartered
1
garlic bulb
cut in half horizontally
1
bunch sage leaves
10-12
thyme sprigs
3-4
sprigs fresh rosemary
3
bay leaves
3
tablespoons
kosher salt
1
tablespoon
peppercorns
4
quarts
water
Instructions
Place the carcass in a large stockpot and add the remaining ingredients.
Add the water until the carcass is submerged adding more water if needed.
Bring to a boil then reduce heat to low. Simmer for 1 1/2 to 2 hours.
Turn the heat off and allow the stock to cool for 30 minutes to an hour.
Strain the stock through a fine mesh sieve lined with cheesecloth discarding the turkey carcass, vegetables and herbs.
Cool completely and skim the fat from the stock.
Refrigerate for 8 hours or overnight.
Store in an airtight container in the refrigerator for up to 5 days or freeze for 3-4 months.
Notes
Turkey stock can be stored in the refrigerator for up to 5 days or frozen for up to 6 months.
Nutrition
Calories:
30
kcal
|
Carbohydrates:
3
g
|
Protein:
3
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
51
mg
|
Sodium:
1355
mg
|
Potassium:
110
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
3982
IU
|
Vitamin C:
2
mg
|
Calcium:
25
mg
|
Iron:
1
mg