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Easy Turkey Stock
Homemade turkey stock that is the perfect base for all kinds of soups and recipes.
Course
Snacks, Sides, & Appetizers
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
4
hours
hours
Total Time
4
hours
hours
10
minutes
minutes
Servings
20
servings
Calories
10
kcal
Author
Kristine Underwood
Ingredients
▢
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)
US Customary
-
Metric
Instructions
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.
Nutrition
Serving:
1
serving
|
Calories:
10
kcal
|
Carbohydrates:
2
g
|
Protein:
0.3
g
|
Fat:
0.04
g
|
Saturated Fat:
0.01
g
|
Polyunsaturated Fat:
0.01
g
|
Monounsaturated Fat:
0.004
g
|
Sodium:
123
mg
|
Potassium:
47
mg
|
Fiber:
0.5
g
|
Sugar:
1
g
|
Vitamin A:
1028
IU
|
Vitamin C:
1
mg
|
Calcium:
11
mg
|
Iron:
0.2
mg