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    You are in: Home / Recipes / Turkey Stock Recipe
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    Turkey Stock

    Turkey Stock. Photo by *Parsley*

    1/1 Photo of Turkey Stock

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 50 mins

    20 mins

    4 hrs 30 mins

    DrGaellon's Note:

    What to do with the carcass of the turkey after all the meat is gone? Make stock, of course.

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    Units: US | Metric


    1. 1
      Preheat oven to 400°F Place carcass on baking sheet. Roast until bones turn brown.
    2. 2
      Transfer browned bones to stock pot. Add onion, carrot, celery, garlic, wine, bay leaf, parsley, thyme, salt to taste, pepper to taste and water. Bring to a boil over medium-high heat, skimming any fat or foam that rises to the surface. Reduce to low, and simmer 4 hours or until stock is rich and flavorful.
    3. 3
      Strain stock through a large mesh strainer; discard solids. Cool to room temperature, then refrigerate. When fat solidifies on top, remove and discard. Package, seal tightly and store in refrigerator up to 1 week, or freezer up to 6 months. (Leave 1" headspace for freezer storage.).

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    Ratings & Reviews:

    • on November 17, 2010


      Perfect. Great flavor and deep golden color. It was easy to make and smelled fantastic while simmering. The white wine is a must in this recipe; don't omit it. Thanx for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Turkey Stock

    Serving Size: 1 (313 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 31.5
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 12.4 mg
    Total Carbohydrate 2.4 g
    Dietary Fiber 0.3 g
    Sugars 0.9 g
    Protein 0.2 g

    The following items or measurements are not included:

    turkey carcass

    fresh thyme

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