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Turkey Stock

Turkey Stock

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.

This recipe goes with Turkey and Wild Rice Salad, Turkey-Mushroom Casserole, Turkey and Leek Risotto, Turkey Fried Rice, Turkey Pho

Cooking Light NOVEMBER 2007

  • Yield: 12 cups (serving size: 1 cup)


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 9
  • Calories from fat: 20%
  • Fat: 0.2g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.3g
  • Carbohydrate: 0.5g
  • Fiber: 0.1g
  • Cholesterol: 4mg
  • Iron: 0.2mg
  • Sodium: 12mg
  • Calcium: 15mg

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Turkey Stock recipe