Turkey Stock or turkey broth is easy to make from scratch using turkey carcass after having your delicious holiday dinner. Leftover turkey can be recycled to make other dishes or sandwiches.
Now you are left with turkey bones with some meat. Don’t discard this yet, make turkey stock or broth.
As you can see, nothing goes to waste. A well flavored turkey stock is very good and can enhance the flavor of soup, gravy or stew.
When we have turkey, the meat closest to the skin is always first to go while meat closest to the bone are usually untouched which is great for stock of broth.
Turkey stock made from bones and meat is much tastier than bones alone. Roasted turkey is seasoned with herbs and spices and that adds more flavor to stock or broth.
Tips and How to Make Turkey Stock
When making turkey, it seems like your cooking the whole day. One thing I like to get out of the way are the ingredients for my turkey stock. Cut the carrots, celery ribs, onion and place in a zip lock bag with other ingredients like parsley.
Once I remove the neck and bag of giblet, I store it at the bottom of my fridge since I make the turkey stock right after dinner. These parts will add so much flavor.
If you stuffed your roasted turkey with herbs, save those herbs and add it to the stock. I made Roasted Turkey stuffed with parsley, garlic, bay leaves and onion. So I recycled these 4 ingredients.
Right after dinner, remove the leftover meat that you can use for stew or sandwiches and throw all the turkey carcass in a big pot.
Add some water to the turkey platter and scrape out bits and pieces of meat and droplets of juice stuck to the platter and add it to the pot.
Toss-in the neck, giblets, vegetables and herbs prepared earlier.
Don’t add salt.
Add water and simmer for an 1 ½ to 2 hours. Don’t season stock with salt.
Cool and strain the stock. Reserve meat for soup, if you like then discard the carcass and vegetables.
Skim any fat and transfer to containers. Refrigerate for 3 days or freeze up to 3 months. Remove harden fat on the surface.
You're done and you don’t have to worry about finding a room in your fridge to store the carcass and best of all you can relax the following day!
Try Other Delicious Turkey Recipes
How to Make Turkey Stock
- 1 turkey carcass neck and giblets
- 2 onions quartered
- 2 medium carrots chopped
- 3 stalks celery chopped
- 1 bunch fresh parsley
- 4 cloves garlic peeled and mashed
- 1 teaspoon black peppercorns
- 3 bay leaves
- 6 to 8 cups water
- In a big pot, add all the ingredients and bring to a boil with pot covered.
- Reduce heat and simmer for 1 ½ to 2 hours.
- Allow to cool and pour stock mixture into a strainer to remove the ingredients. Note: Remove meat from bones if you like to use it for soup.
- Discard vegetables and carcass.
- Skim any fat. Transfer to containers and refrigerate up to 3 days. Remove harden fat on the surface. Freeze stock up to three month.
- Before making turkey stock, remove leftover turkey you like to use for other dishes or sandwiches. But leave some meat attached to the bones. Turkey stock is much tastier if made with bones and some meat.
- I made Roasted Turkey stuffed with onion, parsley, garlic and bay leaves. I recycled and added all these ingredients to my stock.