Turkey Stock Recipe
Turkey Stock Recipe - a simple, flavorful and delicious turkey stock recipe that is perfect for Thanksgiving leftovers!
Ingredients
- leftover bones from 10-15 pound turkey
- 8-10 cups water
- 3 large carrots peeled and roughly chopped into 4-5 sections
- 3 celery stalks 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 bunch 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
Instructions
- Simmer Turkey Bones: Place leftover bones from 10-15 pound turkey in a 6-8 qt dutch oven (or other stock pot) and cover with 8-10 cups water. Bring to a boil and then reduce to a simmer for 10 minutes.
- Combine: To the pot, add carrots, celery, onion, 3-4 cloves garlic, 1 bunch fresh thyme, 2 sprigs fresh rosemary, 3 fresh sage leaves, 2-3 bay leaves, 1 teaspoon whole peppercorns, and 1-2 tablespoons kosher salt (Note: feel free to start with 1 tablespoon salt and add more, as desired, from there).
- Simmer: 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).
- Adjust: Taste and add additional salt, as needed, until reached desired flavor.
- Strain: Pour or ladle the broth through a fine mesh sieve to strain into another pot 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.
Nutrition
Calories: 15kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 721mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3086IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 0.2mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
