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Turkey Stock

When you make your own stock you can control the amount of salt you add, so if you need a low sodium stock you can use yours. Turkey stock freezes perfectly so make lots and keep it frozen until you need it. 

Yield

8 cups (2 L)

Print Recipe

Ingredients

  • 1 turkey carcass, cut into pieces
  • 2 unpeeled onions, quartered
  • 2 carrots, cut in half
  • 2 stalks celery, cut in half
  • 6 cloves garlic
  • 4 sprigs fresh Italian parsley
  • 1 tbsp (15 mL) black peppercorns
  • 2 tsp (10 mL) dried thyme leaves
  • 2 bay leaves
  • 12 cups (3 L) water

Instructions

  • Combine carcass, onions, carrots, celery, garlic, parsley, peppercorns, thyme and bay leaves in large stockpot. Pour in enough of the water to cover about 2 inches (5 cm) above bones). Bring to a boil. Reduce heat and simmer, skimming occasionally for about 3 hours. Let cool slightly.
  • Taste stock and add salt if desired to taste.
  • Strain stock through fine meshed sieve or cheesecloth lined colander, discarding solids. Skim fat from stock. Refrigerate broth for at least 4 hours to remove any sold fats on surface.
  • Ladle into small freezer-friendly containers and freeze for up to 4 months or refrigerate and use in 3 days.

Chef's Tips

  • When the stock first comes to a boil, skim off top foamy layer for the first 15 minutes.
  • You can also refrigerate the stock overnight and remove the fat that forms on top of the stock. It’s a little easier to manage.

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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