How To Make Turkey Stock
Making turkey stock is a wonderful way of getting the very last penny out of your Thanksgiving turkey. (Or any turkey carcass for that matter!) It takes just a few ingredients that you probably already have in your house and you have a flavorful, home made stock in just a few hours! Looking for a awesome Thanksgiving turkey recipe? I have one in my post How To Make Awesome Thanksgiving Turkey.
- 1 turkey carcass
- 3 onions cut in to quarters
- 2 cup carrots (use leftover celery from your vegetable tray from Thanksgiving dinner!)
- 2 cups celery (use leftover celery from your vegetable tray from Thanksgiving dinner!)
- 3 bay leaves
- 1 teaspoon peppercorns, whole
- 2 Tablespoons tomato paste (Read how to make your own tomato paste in this post.)
- 2 sprigs of thyme (optional)
- Water to cover the ingredients
- Place all ingredients in a large stock pot.
- Make sure the water covers all ingredients completely.
- Bring to a simmer over medium heat.
- Simmer for a minimum of three hours. The longer your simmer the more depth of flavor you will achieve.
- Strain the stock through a mesh colander and discard the carcass, vegetables and herbs.
- Cool quickly by placing the stock filled container in an ice water bath.
Optional: Cool completely and skim the solidified fat from the top of the stock.
- Freeze in freezer safe containers.
- Process in a hot water bath for 20 minutes per quart.Not sure about canning your stock? Check out how I can chicken stock in this post. It is the same process for turkey stock as it is for chicken stock.
Other posts you may like:
If you are on Pinterest you may want to follow a few of my boards related to this post: