Turkey Stock

Slideshow: Holiday Turkeys

  • Servings: MAKES ABOUT 3 QUARTS

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  • Carcass from a large turkey, cut or broken into 4-inch pieces
  • 4 quarts water
  • 3 carrots, cut into 2-inch pieces
  • 3 celery ribs, cut into 2-inch pieces
  • 2 medium onions, quartered
  • 4 unpeeled garlic cloves
  • 5 thyme sprigs
  • 1 small bunch of flat-leaf parsley
  • 2 bay leaves, broken

How to make this recipe

  1. Put the turkey bones in a large stockpot, cover with the water and bring to a boil, skimming occasionally. Add the vegetables and herbs and cook over low heat, partially covered, for 2 hours. Strain the stock, pressing down on the solids. Refrigerate for up to 3 days or freeze for up to 3 months. Skim off the fat from the surface before using

Contributed By Published November 1998

490759 recipes/turkey-stock-newberry 2013-12-06T23:55:04+00:00 Jan Newberry fast-column|soups-and-stews|make-ahead november-1998,jan newberry,turkey stock,homemade stock,leftover turkey,stock recipe recipes,turkey-stock-newberry 490759

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