Yield
9 cups (serving size: 1 cup)

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Cut the turkey carcass into quarters. Place the carcass, skin, carrots, celery, onion, and garlic on a jelly roll pan or shallow roasting pan. Bake at 425° for 45 minutes, stirring once.

Step 3

Place turkey and vegetable mixture, water, broth, and peppercorns in a large stockpot. Bring to a boil; cover, reduce heat, and simmer 2 hours. Strain mixture through a sieve into a bowl, reserving stock. Discard solids. Cover and chill stock 8 hours or overnight. Skim solidified fat from surface; discard fat.

Step 4

Note: Store the turkey stock in an airtight container in the refrigerator for up to a week, or freeze for up to 3 months.

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