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Homemade Turkey Stock

Don't let that turkey carcass go to waste!




Homemade Turkey Stock

1 Turkey Carcass, including neck and giblets if not used

Veggies (Onion, Celery, Carrots, Garlic, etc…)

Herbs (Sage, Oregano, Basil, etc…)

2 Tablespoons Vinegar

Salt and Pepper

Water

Add turkey carcass to large stockpot. Using some kitchen shears, cut some of the smaller bones in two to release some of the marrow. Add veggies, herbs, salt and pepper. Add enough water to cover the turkey bones. Add vinegar to help release the flavors from the bones. Bring to a boil and then reduce heat to low and cover. Simmer for at least a couple hours, up to six hours. The more you reduce down the liquid, the more concentrated the flavor of the broth will be. Let cool completely and then strain through a fine mesh strainer to remove all but the liquid. Put liquid in a covered container and refrigerate overnight. The next day the fat will be solidified at the top of the container. Scrape it off and you’ll have pure turkey stock. Use within a week or freeze for up to six months. Enjoy!


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