22 Reviews

I threw the spices that I had inserted into my turkey carcass into this mix as well, and it turned out wonderfully well. I strained it, then put it in the fridge for 24 hours to let the fat congeal on top. Then I scraped off all the fat and put the stock into ice cube trays and froze it. Once frozen, I threw it into ziplock bags...5-6 cubes = 1 cup, depending on the size of your ice cubes. I'd measure it the first time, then whenever you need a cup of stock, you'll know how many ice cubes to pull! Thats how I do my chicken, beef, seafood, and veggie stock, and it works great for me! No waste, no fat, and easy to do. Thanks for sharing.

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breezermom December 13, 2009

Mirj, a good recipe for turkey stock. I did leave a little more meat on the carcass than you suggested, but everything else was the same. The vegetables give the stock another depth which will be wonderful in the soup. Thanks for giving us this wonderful recipe.

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Miss Annie December 16, 2002

I made this stock so I could make turkey noodle soup. Thanks for a good basic stock recipe!

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Sharon123 December 15, 2002

Mirj- this was the perfect ending to the SuperBowl turkey.I ended up throwing the whole thing in an 8 qt stockpot, let it simmer all day on the stove and then strained it last night and refrigerated. I put the broth into 6- 1 qt containers and 4 1/2 qt containers. These will be perfect for making soups through the next few weeks. Today I am going to make Turkey Soup With Leftover Cleanup
. to offset the 5 inches of snow we received overnight and it is still snowing. Made fror SoupFest2011

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Chef1MOM-Connie February 12, 2011

Great recipe. When I make it I don't peel the onions and I use brown or Spanish onions. I find the outer skins give the broth a nice golden color. After done cooking, I strain out all the solids including the onion skins. I also add parsley, celery and garlic.

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connie427 March 29, 2007

This is just like I like to make mine. I hate to throw anything out. The only difference is I like to add a potato, and a few sprigs of fresh parsley from the garden, and a pinch of freshly ground sage. Wonderful, Mirj!

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glitter February 17, 2004

Wow.... this was AWESOME!!!!! I added a few things but nothing major..a few garlic cloves, carrots, poultry seasoning, sage and parsley.... not much, just to taste. I LOVED this recipe. Thank you so much for sharing.

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DreamerLex November 25, 2011

What a $$ saver this is! I have used the turkey carcass in the past-but never thought to save the carcass as broth! I buy spices in bulk so I used 2 TBSp onion powder and dehydrated carrots. After this cooled, I skimmed the fat from the surface. I measured out 14 oz. per freezer bag (the avg. can size that recipes call for) and now have 9 bags of golden glory in the freezer. I will sub. this for recipes that call for chicken broth. Chicken/Turkey-the same to me. Thank You!!!

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Iminthekitchen January 27, 2009

I hate to waste anything so this recipe was great. I didn't have bay leaves so obviously I didn't use them. I did add celery and a little garlic and let everything cook for about and 1-1/2 hours. The broth made a delicious turkey noodle soup. I guess I'll have to try this with the chicken bones next. Thanks.

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Shelly Morton November 26, 2007

This is great! I also add 1 tsp celery seed. I mash the vegies through a colandar, take out the thyme and bay leaves before you do it. I like the bits of color in the broth. I freeze in cubes, then bags, great for cooking rice, or noodles, or just plain broth for soup.

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Montana Heart Song March 25, 2007
Don't Throw Away That Turkey Carcass!!!!