Turkey Stock

recipe

Roasting the bones and vegetables deepens the flavor of the stock. To cool to room temperature quickly, place stock in a large stainless steel bowl set in a larger bowl of ice water; stir frequently. Store in an airtight container in the refrigerator for up to three days, or freeze for up to three months.

Yield:

12 cups (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 9
Caloriesfromfat 20 %
Fat 0.2 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 1.3 g
Carbohydrate 0.5 g
Fiber 0.1 g
Cholesterol 4 mg
Iron 0.2 mg
Sodium 12 mg
Calcium 15 mg

Ingredients

Bones from a cooked 12-pound turkey
1 peeled carrot, cut in half crosswise
1 celery stalk, cut in half crosswise
1/2 medium onion, peeled and quartered
4 quarts cold water
1/8 teaspoon black peppercorns
4 thyme sprigs
4 parsley sprigs
1 bay leaf

Preparation

Preheat oven to 425°.

Cut turkey carcass into quarters. Place the turkey bones, carrot, celery, and onion on a jelly-roll pan or shallow roasting pan. Bake at 425° for 35 minutes, stirring once.

Place bones, trimmings, vegetable mixture, 4 quarts water, and remaining ingredients in a large stockpot; bring to a boil. Reduce heat, and simmer for 3 hours; skim surface occasionally, discarding solids.

Strain stock through a sieve over a large bowl; discard solids. Cool stock to room temperature. Cover and chill stock 8 hours or overnight. Skim solidified fat from surface; discard.

Note:

Maureen Callahan,

November 2007
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