How to Make Turkey Stock

Use the leftover turkey carcass from your holiday dinner to make a great stock. This stock is perfect for making turkey soup.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Large stock pot
• Water
• Turkey Carcass
• Vegetable tops (carrots, celery, onions)
• salt
• pepper
• bay leaf
• sage

1. 
   Turkey Carcass

   Get the turkey carcass ready by pulling excess meat off and setting aside. Some meat should remain on the bones to give the stock extra flavor. You may use skin, cartilage, and fatty portions of the turkey to add additonal flavor.

2. 
   Carcass covered with water

   Place carcass in large stock pot(at least 6 qt) and cover with water. Wash carrots, onions, and celery. Cut tops and ends off. Set vegetables aside. Add veggie tops, leaves and ends Add 1 tsp salt, 1/2 tsp black pepper, 1 bay leaf, and 1/2 tsp sage. Set temperature to low to medium heat. Simmer 2-3 hours, stirring occasionally.

3. After the carcass, seasonings and veggies tops have simmered 2-3 hours. strain the stock. If you used a 6 quart stock pot, you should have 4-5 quarts of stock.

Tips & Warnings

• Reduce the fat in your stock by not using the skin or fatty portions
• Omit the salt for a reduced sodium stock.
• Sea Salt can be substituted for a lower sodium stock with salt flavor
• Divide the carcass in half to make less stock or to make it in two pots.
• Look for my recipe for turkey soup that includes this stock

[JustMeinIN]

on 11/29/2009 Laura, That's a great idea. Thanks for the extra tip

[laura2of7]

on 11/29/2009 In addition to the tops, I use the peels from the onions and carrots, for extra flavor and color. Chilling the strained broth solidifies the fat on the top, making it easy to remove.
I've done this with store-rotisserie chickens and the results are equally good.

[StacyP]

on 1/12/2009 Making stock soup is a good way to get the most out of your turkey. Nice recipe reminder, especially for those of us facing hard financial times.