The Easiest Homemade Turkey Stock Recipe
This richly flavored homeamde turkey stock recipe is a great addition to your post-holiday meal preparations. A wonderful use of a turkey carcass, this is a deliciously easy recipe.
Ingredients
- Turkey carcass
- 1 cup turkey skin
- 1 gallon water
- 1 yellow onion chopped
- 3 large carrots chopped
- 4 stalks celery chopped
- 4 cloves garlic mashed
- ¼ cup sage chopped
- ½ cup Italian parsley chopped
- ⅛ cup rosemary chopped
- ⅛ cup thyme chopped
- 4 bay leaves
- 1 tablespoon whole peppercorns
- 1 teaspoon salt
Instructions
- How to Make Turkey Stock on the Stovetop
- In a 6 quart stock pot, add the turkey carcass and cover with 1 gallon of water.
- Add in roughly chopped onion, carrots, and celery then gently smashed garlic cloves.
- Sprinkle in the roughly chopped herbs, peppercorns, and salt.
- Cover and bring to a boil over high heat. Allow the mixture to boil for 20 minutes.
- After 20 minutes, reduce the heat to low and let the mixture simmer for 1 hour.
- At one hour, bring the mixture back up to a rolling boil for 10 minutes.
- Turn off the heat and let the stock cool completely.
- Strain the stock through a fine sieve and into a large bowl or container.
- Place this into the refrigerator for 2-3 hours until completely cooled and any fat has settled on top.
- Skim off the fat and discard.
- Measure into freezer containers, freezer bags, or jars to can and label to store.
- How to make Turkey Stock in the Slow Cooker
- In the slow cooker, place the turkey carcass, chopped onion, carrots, celery, smashed garlic cloves, roughly chopped herbs, peppercorns, and salt.1 cup turkey skin, ¼ cup sage, ½ cup Italian parsley, ⅛ cup rosemary, ⅛ cup thyme, 1 tablespoon whole peppercorns, 4 bay leaves
- Cover with water until the slow cooker is full, and then cook on low for 12 hours.
- Allow the stock to cool completely.
- Strain the stock through a fine sieve and into a large bowl or container.
- Place this into the refrigerator for 2-3 hours until completely cooled and any fat has settled on top.
- Skim off the fat and discard.
- Measure into freezer containers, freezer bags, or jars to can and label to store.
- How to Make Turkey Stock in the Instant Pot
- Place the turkey carcass, chopped onion, carrots, celery, smashed garlic cloves, roughly chopped herbs, peppercorns, and salt into the Instant Pot liner.Turkey carcass, 1 yellow onion, 3 large carrots, 4 stalks celery, 4 cloves garlic, 1 teaspoon salt
- Cover with water to the max fill line.1 gallon water
- Place the lid in place and set to seal.
- Cook on manual high pressure for 45 minutes.
- Once the cooking process is over, let the pot naturally release for 15 minutes then vent any remaining steam.
- Let the stock cool completely.
- Strain the stock through a fine sieve and into a large bowl or container.
- Place this into the refrigerator for 2-3 hours until completely cooled and any fat has settled on top.
- Skim off the fat and discard.
- Measure into freezer containers, freezer bags, or jars to can and label to store.
Notes
- Feel free to add any favorite herbs and spices to add more flavor to your stock.
- You can add any vegetable scraps to the pot while cooking for richer flavor
Nutrition
Serving: 1gCalories: 57kcalCarbohydrates: 4gProtein: 7gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 23mgSodium: 248mgFiber: 2gSugar: 1g
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