I just wanted to drop in and share this easy turkey stock recipe, since it goes hand-in-hand with my simple turkey recipe from yesterday! Don’t discard your turkey carcass after Thanksgiving dinner, put it to good use and make some delicious homemade turkey stock!
There are so many uses for turkey stock and there’s really nothing better than soups, stews, and sauces made with your own homemade stock. I often substitute this easy turkey stock for chicken broth or chicken stock if I have it on-hand.
It takes on a few minutes to prepare, mainly just washing and rough chopping the veggies and then throwing it all in a large pot. Then just let it simmer for several hours. This easy turkey stock is good for 1 week in the fridge or up to 6 months in the freezer. I store mine in quart size jars, which seems to be a good size for my recipes. That’s al there is to it. Have fun with it!
- 1 turkey carcass
- 2 carrots
- 4 ribs celery
- 1 sweet onion
- 4 bay leaves
- 4 cloves minced garlic
- Salt and pepper
- Italian seasoning (or your favorite spice blend)
- In a large stock pot, place turkey carcass, break in half if necessary.
- Wash and chop all vegetables and add to pot.
- Add bay leaves and spices to taste.
- Fill pot with water, covering the entire carcass.
- Heat to boiling over medium-high heat, reduce heat and simmer for 4 hours, skimming fat as it develops.
- Strain stock and let sit overnight.
- Remove fat one last time and pour into mason jars.
- Stock is good in the fridge for 1 week or in the freezer for up to 6 months.
© Kristine in between. If you wish to republish this recipe, please rewrite the recipe in your own words or link back to this post.
And if you’re looking for a simple roast turkey recipe, try this one!