Printable Recipe: Rich Make-Ahead Turkey Stock Recipe from a Carcass

Rich Make-Ahead Turkey Stock Recipe from a Carcass

Much as I hate to use the word "carcass" in a recipe, that's exactly what you need to make this homemade turkey stock recipe. If you plan to use turkey stock for your Christmas or Thanksgiving dinner (it makes any turkey gravy recipe taste incredible), simply make a turkey for dinner (maybe try testing out a new turkey recipe for the holidays, like our wonderful dry brined turkey recipe) a few weeks or a month ahead of time, remove all of the meat, and save the carcass. Then follow the recipe below.

Believe me, if you use this stock in place of broth in your usual turkey gravy recipe, you'll never go back to canned chicken broth. It's just too delicious. It's also wonderful in stuffing!

Makes about 8 cups of stock, and freezes well for up to a month.

Instructions:
1 leftover turkey carcass
16 C. water
2/3 C. sliced celery
2 lg. carrots, peeled and thickly sliced
2 unpeeled yellow or brown onions, cut into quarters
1/2 C. Italian parsley springs, packed
1 tbsp. whole peppercorns
2 tsp. dried thyme

Instructions: 1. Strip your leftover turkey of any last bits of meat. The stock will taste best if you make it within 24 hours of eating the turkey.

2. As you take off any extra meat, break the turkey carcass into pieces, breaking bones if necessary. Place bones in a large stock pot as you go. Also place any inedible parts of cooked turkey, such as bits of skin, etc. Reserve any meat for soups, sandwiches, or whatever you like.

3. Pour water over bones and bits. Bring to a boil over high heat.

4. When water comes to a boil, add celery, carrots, onion, parsley, peppercorns, and thyme.

5. Reduce heat to a very, very low simmer.

6. Simmer stock for 3 or 4 hours, stirring occasionally. You'll want your stock to reduce to about half its original volume for best flavor.

7. Allow stock to cool slightly, then strain through a fine-meshed strainer. Throw away bones, veggies, etc.

8. Cover and refrigerate stock several hours. Scrape off any solidified fat. Freeze stock for later use, or use immediately in a soup, stew, or your favorite turkey gravy recipe.