Surprisingly easy and truly delicious! I've tried several Turkey stock recipes before, and I'm done looking! We finished our store of it a couple of weeks ago, and the kids were after me to make more, so as soon as turkey went on sale, I bought one, and I'm making more stock tonight.
Rich Turkey Stock
The secret to rich stock is roasting the bones and vegetables. To encourage caramelization, cut the carcass into pieces that lie as flat as possible in the pan. If your turkey was larger than 12 pounds, you may have to cut it into smaller pieces than the recipe instructs.
This recipe goes with Blond Gravy, Porcini Mushroom Sauce, Curried Couscous, Spinach, and Roasted Tomato Soup, Escarole, Endive, and Pasta Soup, Leek and Potato Stew, Turkey Caldo Tlalpeno, Barley-Mushroom Soup, Broccoli Rabe, Butternut Squash, and White Bean Soup
More From Cooking Light
- Calories: 53
- Calories from fat: 34%
- Fat: 2g
- Saturated fat: 0.6g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.5g
- Protein: 7.3g
- Carbohydrate: 0.5g
- Fiber: 0.0g
- Cholesterol: 17mg
- Iron: 0.4mg
- Sodium: 257mg
- Calcium: 5mg
- Bones and skin from a cooked 12-pound turkey
- 2 carrots, each cut in half crosswise
- 1 celery stalk, cut in half crosswise
- 1 large onion, quartered
- 1 whole garlic head, halved
- 5 cups water
- 3 (14-ounce) cans fat-free, less-sodium chicken broth
- 1/4 teaspoon black peppercorns
- Preheat oven to 425°.
- 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.
- 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.
- 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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