Turkey Stock Recipe

Name: Turkey Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 lb turkey parts, I use wings and legs; 2 large onions, peeled and halfed; 4 celery stalks with leaves, cut into 1/2 inch pieces; 4 carrots, cut into 1/2 inch pieces; 6 whole garlic cloves; 10 whole blacke peppercorns or 1/2 teaspoon ground black pepper; 1/2 tsp dryed thyme leaves; 1 tsp hot sauce, such as Franks,red hot; 1 tsp seasoned rice vinegar; 8 cup sodium free chicken broth, or low sodium

Servings: persons

6 lb turkey parts, I use wings and legs
2 large onions, peeled and halfed
4 celery stalks with leaves, cut into 1/2 inch pieces
4 carrots, cut into 1/2 inch pieces
6 whole garlic cloves
10 whole blacke peppercorns or 1/2 teaspoon ground black pepper
1/2 tsp dryed thyme leaves
1 tsp hot sauce, such as Franks,red hot
1 tsp seasoned rice vinegar
8 cup sodium free chicken broth, or low sodium

1
Spray a large roasting pan with non stick spray.
2
Preheat oven to 450.
3
Season turkey pieces with salt and pepper.
4
Place in prepared.pan in.a single, layer.
5
Roast uncovered about 30 minutes until browned
6
Place turkey in a very large stockpot.
7
Add 2 cups of chicken broth to roasting pan and place on stovetop, heat to scrape up all.brown bits in.pan.
8
Add to turkey in stock pot.
9
Add vegetables to.pot, along with peppercorns, thyme,hot sauce and viegar
10
Add remaining chicken broth.
11
Simmer, skimming off any foam that rises to the top for the first 30 minutes.
12
Continue to simmer on a low simmer 2 1/2 to 3 hours.
13
Do not cover , you want the liquid to reduce some.
14
Strain out all solids into a clean pan.
15
Cool to room temperature, cover and chill overnight.
16
A light colored fat layer will form on surface of stock.
17
Remove it and discard.
18
It will lift right off when cold.
19
The stock is now ready to use or freeze.
20
Note This stock is made without added salt except for seasoning the turkey on purpose.
21
It can be used in any dish or soup and then salt to taste when using.

2457

kcal

Calories

Fat

Carbs

360

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 lb turkey parts, I use wings and legs, 2 large onions, peeled and halfed, 4 celery stalks with leaves, cut into 1/2 inch pieces, 4 carrots, cut into 1/2 inch pieces, and more.

Yes, Turkey Stock falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Stock

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