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Homemade Turkey Stock

Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Soup
Servings 8

Ingredients
  

  • 1 each Turkey Carcass
  • 2 each Carrots peeled and roughly chopped
  • 2 each Celery stalks peeled and roughly chopped
  • 1 Tbsp Black Peppercorns
  • 1 each Bay Leaf
  • 5 each Garlic Cloves
  • ⅓ cup Parsley
  • 2 each Onions quartered
  • to taste Kosher Salt
  • enough Water to almost cover the bones

Instructions
 

  • Place the carcass in a large stockpot. Pour enough water in the pan so that it almost covers the bones.
  • Place the stockpot on high heat.
  • Add, turkey drippings, carrots, celery, peppercorns, bay leaf, garlic cloves, parsley, onions and kosher salt to taste.
  • When the stock gets close to a boil, turn to low and simmer the stalk at least 2 hours and up to 6. The longer you simmer it, the deeper the flavors will be.
  • Strain thru a fine mesh sieve, cool to room temp and refrigerate overnight.
  • Skim the fat off the next day. Do not be afraid that it looks like jello, that is all the gelatin from the bones.
  • Stock may be frozen up to 6 months.
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