1/1 Photo of Turkey Stock
4 hrs 30 mins
Sherri Dodsworth's Note:
Homemade stock is so much better than canned and wonderful to have on hand to throw together a quick bowl of soup. Your frugal side will enjoy using every last little bit of the bird. I keep a plastic bag in my freezer where I collect onion, celery and carrot trimmings (cleaned) to add to the stock pot next time I have a carcass on hand.
My Private Note
Units: US | Metric
- 1Break the carcass into pieces in a large stock pot.
- 2Add water, dressing, vegetables and peppercorns.
- 3Heat to boiling, skim off any foam on the surface, reduce heat to low, cover and simmer for 4 hours.
- 4Stir from time to time to make sure there aren't any 'hot spots' scorching on the bottom.
- 5Add salt to taste as you go along, not all at once.
- 6After four hours, remove large chunks to a bowl and discard.
- 7Carefully drain stock through a colander lined with cheesecloth into a large mixing bowl.
- 8Ladle into freezer containers, cover and set in the fridge overnight.
- 9On the following day, skim off the fat that has congealed on top.
- 10Cover the containers, label and date and freeze until needed.
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Nutritional Facts for Turkey Stock
Serving Size: 1 (4221 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 43.6
- Calories from Fat 1
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 9378.4 mg
- Total Carbohydrate 10.2 g
- Dietary Fiber 2.3 g
- Sugars 4.4 g
- Protein 1.1 g
The following items or measurements are not included: