Turkey Stock
Turkey stock, made with leftovers from the Thanksgiving feast. You can vary quantities and types of veggies in your stock with reckless abandon, and still end up with great stock!
Prep Time
10minutes
Cook Time
4-12hours
Prep Time
10minutes
Cook Time
4-12hours
Ingredients
Instructions
  1. Put everything in a large stockpot. Add cold water (about a gallon, usually) to just cover the turkey. Cover, and bring just barely to a boil over medium heat. Reduce heat to a bare simmer (if you’re using a wood stove, which I recommend, this probably means a trivet or two). Simmer for 4-12 hours.
  2. Strain through a fine mesh sieve, then pour into jars. Refrigerate and use in the next few days, or freeze (use freezer-safe jars and leave enough head space!) to use over the next few months. Yummy and nutritious!
Recipe Notes
  • A roast turkey is best. Deep fried and smoked turkeys make stock that is, uh, “interesting.”
  • Thyme and/or parsley are common herb choices. But depending on how you seasoned the turkey, you may want to wait until the stock is finished, or choose the same herbs you used when you cooked the turkey.

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