Easy Turkey Stock Recipe

1. 1

   Break up carcass with a meat mallet or cleaver so it fits in a stockpot (at least 15 quarts), then add remaining ingredients.

2. 2

   Add enough cold water to cover the bones by 2 inches and bring to a boil over high heat.

3. 3

   Reduce heat to low and simmer, skimming occasionally, until turkey flavor comes through in the stock, about 2 to 3 hours.

4. 4

   Strain through a fine mesh strainer into large heatproof containers.

5. 5

   Let cool to room temperature, then refrigerate or freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.