Turkey Stock Recipe

Name: Turkey Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 large onion, chopped; 1 large carrot, chopped; 1 celery stalk with leaves, chopped; 1 carcass with skin from one 12- to 15-pound turkey; meat removed and reserved, carcass broken into pieces; 4 quarts (about) cold water; 4 fresh Italian parsley sprigs; 1/2 teaspoon dried thyme; 1/4 teaspoon whole black peppercorns; 1 bay leaf

Servings: persons

2 tablespoons vegetable oil
1 large onion, chopped
1 large carrot, chopped
1 celery stalk with leaves, chopped
1 carcass with skin from one 12- to 15-pound turkey; meat removed and reserved, carcass broken into pieces
4 quarts (about) cold water
4 fresh Italian parsley sprigs
1/2 teaspoon dried thyme
1/4 teaspoon whole black peppercorns
1 bay leaf

1
Heat oil in large pot over medium heat. Add onion, carrot, and celery. Cover; cook until vegetables begin to soften, stirring occasionally, about 5 minutes.
2
Place turkey carcass pieces in pot and add enough cold water to cover bones (about 4 quarts).
3
Bring mixture to boil and skim any foam from the surface.
4
Add parsley, thyme, peppercorns, and bay leaf. Reduce heat to low, cover with lid slightly ajar, and simmer 3 hours.
5
Strain stock into large bowl, pressing on solids in strainer; discard solids. Let stock stand 10 minutes; skim off fat. Boil to reduce to 10 cups or add water to measure 10 cups. Season with salt and pepper.

175

kcal

Calories

Fat

Carbs

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: 2 tablespoons vegetable oil, 1 large onion, chopped, 1 large carrot, chopped, 1 celery stalk with leaves, chopped, 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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