Herbed Turkey Stock Recipe
- 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
- 1. 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.
- 2. 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.
- 3. Discard the carcass and herb bag. Strain broth through a 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).
1 cup: 33 calories, 1g fat (0 saturated fat), 1mg cholesterol, 89mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 2g protein.
Reviews for Herbed Turkey Stock
"In hard economic times, one tries to "use every part of the baffalo." This is a great way to get a little more out of your turkey. I made this stock, divided it up in 1 or 2 cup freezer bags, and froze it. Now when a recipe calls for a small amount of chicken broth, it substitute this stock and may even have some left over for a small bowl of soup with a sandwhich. It's worked well for me."