Turkey Stock

 Holiday Turkeys

3 quarts


  • 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


  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

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