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.

By Maureen Callahan
Recipe by Cooking Light November 2007

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Recipe Summary

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

Directions

  • 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

Per Serving:
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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