Name: Turkey Stock Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: Leftover bones from 10-15 pound turkey; 8-10 cups water; 3 large carrots, peeled and roughly chopped into 4-5 sections; 3 stalks celery, rinsed and cut into large chunks; 1 small yellow onion, cut into large chunks (you can quarter or slice); 3-4 cloves garlic, smashed; 1 small bunch of fresh thyme; 2 sprigs fresh rosemary; 3 fresh sage leaves; 2-3 bay leaves; 1 teaspoon whole peppercorns; 1-2 tablespoons kosher salt, more to taste

Description

Turkey Stock Recipe – a simple, flavorful and delicious turkey stock recipe that is perfect for Thanksgiving leftovers!

Ingredients

Scale

Leftover bones from 10-15 pound turkey
8–10 cups water
3 large carrots, peeled and roughly chopped into 4–5 sections
3 stalks celery, rinsed and cut into large chunks
1 small yellow onion, cut into large chunks (you can quarter or slice)
3–4 cloves garlic, smashed
1 small bunch of fresh thyme
2 sprigs fresh rosemary
3 fresh sage leaves
2–3 bay leaves
1 teaspoon whole peppercorns
1–2 tablespoons kosher salt, more to taste

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Instructions

Place your turkey bones in a 6-8 qt dutch oven (or other stock pot) and cover with water.
Bring to a boil and then reduce to a simmer for 10 minutes.
Add additional ingredients (Note: feel free to start with 1 tablespoon salt and add more, as desired, from there).
Stir well and then cover and let simmer for a minimum of 1 hour but up to 6 hours (the longer you simmer, the more flavorful it will be).
Taste and add additional salt, as needed, until reached desired flavor.
Strain and place broth in mason jar for storage or use to make soup.

Notes

Storage: Place in refrigerator and use within 5-7 days or place in freezer in a freezer-safe container (remember to leave extra room in mason jar if freezing to allow for expanding liquid) – Use within 3-6 months.