Homemade Turkey Stock Recipe

Homemade Turkey Stock Recipe photo by Taste of Home

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I remember my mother making this homemade stock after every Thanksgiving. It is wonderful adding it to soup and freezes well to use at any time.—Angela Goodman, Kaneohe, Hawaii

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Homemade Turkey Stock Recipe

Prep: 10 min. Cook: 1 hour 50 min.

Yield: 14 Servings

10 110 120

Ingredients

1 leftover turkey carcass (from a 12- to 14-pound turkey)
4 quarts water
2 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, sliced
3 fresh thyme sprigs
2 teaspoons minced fresh basil
1 sprig fresh parsley
1 bay leaf
1 garlic clove, minced

Directions

Place all ingredients in a stockpot. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours.
Discard turkey carcass. Cool broth 1 hour. Strain through a cheesecloth-lined colander; discard vegetables and herbs. If using immediately, skim fat from broth; or refrigerate 8 hours or overnight, then remove fat from surface. Broth can be frozen up to 2-3 months. Yield: 3-1/2 quarts.

Nutritional Facts 1 cup equals 29 calories, 1 g fat (trace saturated fat), 13 mg cholesterol, 17 mg sodium, 2 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Homemade Turkey Stock in Taste of Home December/January 2008

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Homemade Turkey Stock

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Reviewed on Dec. 07, 2009 by cwbuff

I made this turkey stock with my Thanksgiving turkey carcass. Very good, delicately-flavored stock. However, mine came out darker-colored than that shown in the photo. Fresh basil is a different, delicious flavor for stock. Of course, it has no salt or pepper as it is intended to be used in other recipes. However, I'm going to have to buy one of those rubber muffin tins so I can freeze it in 1/4 cup amounts and pop them out to keep in the freezer.