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turkey stock

Homemade Turkey Stock

Using turkey leftovers, this recipe will result in a turkey stock that can be used in soups, sauces, or gravy.
5 from 1 vote
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Protein: Poultry
Cut: Whole Turkey
Course: Soups/Stews
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes

Ingredients

  • All turkey scraps and neck roasted
  • 6 onions quartered
  • 3 carrots rinse and chop into 2-inch chunks
  • 3 celery stalks rinse and chop into 2-inch chunks
  • 6 each bay leaves
  • 1 bunch rosemary
  • 1 bunch thyme
  • 1 bunch parsley stems
  • 1 gallon water

Instructions

  • Take turkey neck and all turkey scraps (including leftovers and bones) and roast in oven at 500°F for 10 minutes.
  • Place all ingredients in a large pot and cover with the water.
  • Heat on low to a gentle simmer.
  • Continue to cook at a simmer for 3 to 10 hours.
  • Separate the solids from the liquid by pouring through a kitchen sieve.
  • Let the liquid cool overnight in the refrigerator and then skim off the top layer of fat. Use within a few days for sauces, soups, or gravy, or freeze to use later.
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