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.

Maureen Callahan
Recipe by Cooking Light November 2007

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

9 calories; calories from fat 20%; fat 0.2g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.1g; protein 1.3g; carbohydrates 0.5g; fiber 0.1g; cholesterol 4mg; iron 0.2mg; sodium 12mg; calcium 15mg.
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