1/7 Photos of Rescued Turkey Stock
4 hrs 20 mins
I call this "rescued", because so many people throw away the turkey carcass after a big meal. Don't! Rescue it! Making stock is not hard or complicated. You'll be rewarded with delicious soup, and an amazing aroma will fill your home as you make the stock. And you don't even have to make soup right away -- just freeze the stock!
My Private Note
Units: US | Metric
- 1First, you need a turkey carcass, stripped of all its meat; if you're lucky, you'll be at someone's home and they'll be throwing it away-- that's the time to shout, I'll take it!
- 2You will also likely discover that you'll be able to rescue a lot of meat off the carcass; this is a bonus, since you now have the meat for the soup as well.
- 3Try to make the stock the day after the turkey was cooked, but if you have to wait another day or so, that's okay; it'll taste best, though, if you can get to it soon.
- 4Let's get started; first, get out a large pot.
- 5Next, start to strip off any meat clinging to the carcass; put this in a container and set aside; note that this is a hands-on job and you will get a little messy; that's okay, both your hands and your counter wash up easily.
- 6As you are stripping off the meat (don't fret, you won't get it ALL, some stubbornly clings to the bones and that's okay, it too flavours the stock), continue to break up the bones and put them in the pot; also put in the pot any turkey skin and all the other assorted"bits" that aren't edible meat.
- 7When you have the pot full of bones, pour the cold water over and turn heat to high; bring to a boil.
- 8Now wash up and prepare the veggies and parsley; make sure to leave the onion skin ON as it gives your stock a lovely rich colour.
- 9When the stock comes to a boil, add all remaining ingredients and turn heat down to a lightly bubbling simmer, the type where the bubbles barely break the surface.
- 10Now let it simmer for 3 to 4 hours, stirring every once in a while.
- 11I much prefer letting it reduce down to where I'll only get 7 or 8 cups of stock; I find the flavour much better and stronger, even if I have to add water when making the soup.
- 12If you only let it simmer till you have about 12 cups of stock, it will be ready sooner but the flavour is much weaker.
- 13Once you feel your stock is ready, strain it through a fine-meshed sieve into a large bowl; if your sieve is not fine, line it first with cheesecloth; discard the bones and veggies you used to make the stock, all their goodness is now in your stock.
- 14Refrigerate stock, covered, for several hours or preferably overnight; then you can either make soup the next day, or freeze the stock; make sure you skim off the solidified fat before you either make soup or freeze the stock.
Browse Our Top Stocks Recipes
Nutritional Facts for Rescued Turkey Stock
Serving Size: 1 (4306 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 25.0
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 41.6 mg
- Total Carbohydrate 5.7 g
- Dietary Fiber 1.6 g
- Sugars 2.3 g
- Protein 0.7 g
The following items or measurements are not included: