The best (food-related) part of Thanksgiving is the leftovers. Don’t waste those turkey bones! It’s time to make turkey stock! You could watch my video on making chicken and roasted veggie stew, and simply replace the whole stewing hen with your leftover turkey carcass. But it might not fit in the crockpot, so you may have to use a bigger stock pot.
Alternatively, here’s my turkey stock plan:
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| Prep Time | 10 minutes |
| Cook Time | 4-12 hours |
| Servings |
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Ingredients
- 1 Turkey Carcass (with whatever meat is left on the bones)
- 1 Turkey Neck (you saved it, right?)
- leftover Celery from making stuffing, chopped
- leftover Carrots and carrot peelings from making glazed carrots
- 2 Onions chopped
- 1 tsp Peppercorns whole
- Herbs (optional/if needed)
- splash Apple Cider Vinegar
Ingredients
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Instructions
- 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.
- 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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