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Bowl of a turkey soup base

Turkey Stock Recipe


  • Author: Michelle Minnaar
  • Total Time: 4 hours 20 minutes
  • Yield: 8 cups 1x
  • Diet: Gluten Free

Description

Learn how to make a great homemade Turkey Stock with your leftover Christmas turkey. Best used to make soup, chowder and risotto.


Ingredients

Scale
  • 1 turkey carcass
  • 2 onions, halved
  • 1 garlic bulb, halved
  • 2 carrots, roughly chopped
  • 2 celery ribs, roughly chopped
  • 3g (1 tbsp) black peppercorns
  • 3g (1 tbsp) dried thyme
  • 2 handfuls of flat leaf parsley

Instructions

  1. Firstly, ensure that all meat is stripped off the carcass. The leftover meat can be stored in the fridge or freezer, and used in numerous ways such as in leftover turkey chowder or leftover turkey curry.
  2. Place all the ingredients in a large stock pot and ensure everything is covered with water. Around 4L (16 cups) of water will do.
  3. Bring the contents to a boil then lower the heat to a steady simmer.
  4. Simmer for 4 hours or until the liquid has reduced by half.
  5. Once you feel the stock is ready, strain the stock through a fine-meshed sieve into a large bowl. Discard the bones and vegetables.
  6. When the stock has cooled down, place it in the fridge and use it the next day. Alternatively, you can freeze the stock in practical batches for future use. Enjoy!

Notes

  • By keeping the onion skins on, the turkey stock takes on a wonderful rich colour.
  • Keep in mind, the longer you simmer the turkey carcass, the more intense the flavour. The evaporation of water also intensifies the flavour. You can reduce the liquid by a third but the flavour won’t be intense but the stock will be usable.
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Category: Soup
  • Method: Boil
  • Cuisine: American

Keywords: turkey stock recipe, turkey broth, leftover turkey recipe, leftover thanksgiving recipe, leftover christmas recipe, turkey soup base, healthy turkey recipe