Description
A detailed guide to making rich, flavorful turkey stock from leftover turkey bones, perfect for soups, sauces, and more.
Ingredients
Scale
- Leftover turkey bones (carcass, necks, wings, feet)
- 2 onions, roughly chopped
- 2 carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 1 tablespoon dried thyme
- 1 tablespoon dried parsley
- 2 bay leaves
- Whole peppercorns
- Cold water (enough to cover bones and vegetables)
- Optional: 2 cloves garlic, 1 cup mushrooms, 1 tomato
Instructions
- Gather your ingredients: turkey bones, vegetables, herbs, and spices (15 minutes).
- Preheat oven to 400°F (200°C). Roast bones on a pan for 30-45 minutes until browned (optional, 1 hour).
- Roughly chop onions, carrots, and celery (10 minutes).
- Place roasted (or raw) bones in a large stock pot, add vegetables and herbs, and cover with cold water (5 minutes).
- Bring to a gentle boil, then reduce heat to low and simmer uncovered for 4-6 hours, skimming foam as needed.
- Set up a large bowl and strainer. Pour the stock through the strainer to discard solids (15 minutes).
- Once cooled slightly, taste and adjust seasoning as necessary.
Notes
For best results, use high-quality turkey bones and simmer slowly to extract maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 50
- Sugar: 1g
- Sodium: 70mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 0mg