Turkey Stock

READY IN: 4hrs 50mins
Recipe by DrGaellon

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

Top Review by Parsley

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!

Ingredients Nutrition


  1. Preheat oven to 400°F Place carcass on baking sheet. Roast until bones turn brown.
  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. 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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