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Herbed Turkey Stock

Spending a little extra time in the kitchen can yield big flavor. With this delicious homemade turkey stock, you’ll be saving about 850 mg of sodium per cup versus store-bought chicken broth. Healthy Cooking Test Kitchen

14 ServingsPrep: 1-1/4 hours Cook: 1-1/2 hours

Ingredients

1 leftover turkey carcass (from a 12- to 14-pound turkey)
2 medium onions, cut into wedges
2 celery ribs, cut into 1-inch pieces
2 medium carrots, cut into 1-inch pieces
6 garlic cloves, peeled
4 quarts plus 1 cup water, divided
1/2 cup packed fresh parsley sprigs
1/3 cup fresh sage leaves
1/4 cup fresh thyme sprigs
4 bay leaves
1 tablespoon whole peppercorns

Directions

Place the turkey carcass, onions, celery, carrots and garlic in a
shallow roasting pan coated with cooking spray. Bake, uncovered, at
400° for 1 hour, turning once.
Transfer the turkey carcass and vegetables to a stockpot; add 4
quarts water. Pour remaining water into the roasting pan, stirring
to loosen browned bits; add to stockpot. Place the parsley, sage,
thyme, bay leaves and peppercorns on a double thickness of
cheesecloth; bring up corners of cloth and tie with string to form a
bag; add to stockpot. Slowly bring to a boil over low heat; cover
and simmer for 1-1/2 hours.
Discard the carcass and herb bag. Strain broth through a

2 of 2

Herbed Turkey Stock (continued)

Directions (continued)

cheesecloth-lined colander. If using immediately, skim fat. Or cool,
then refrigerate for 8 hours or overnight; remove fat from surface
before using. Broth may be refrigerated for up to 3 days or frozen
for 4-6 months. Yield: 14 servings (3-1/2 quarts).

Nutrition Facts: 1 cup equals 33 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 89 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein.