Back to Homemade Turkey Stock

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Homemade Turkey Stock Recipe

Homemade Turkey Stock Recipe

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
TOTAL TIME: Prep: 10 min. Cook: 1 hour 50 min. YIELD:14 servings

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

  • 1. Place all ingredients in a stockpot. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours.
  • 2. 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: 33 calories, 1g fat (0g saturated fat), 1mg cholesterol, 89mg sodium, 1g carbohydrate (0g sugars, 0g fiber), 2g protein .

Reviews for Homemade Turkey Stock

Sort By :
MY REVIEW
cwbuff2
Reviewed Nov. 1, 2014

"Tasty, delicately flavored stock. The fresh basil is a delicious and different ingredient from most stocks."

MY REVIEW
carolanne1210
Reviewed Sep. 22, 2014

"This is identical to the recipe my Mom used for 50 years. It is delicious, freezes well, and so is always available for cooking, adding to gravies, or even a quick lunch with some noodles thrown in.

My Mom called it "Fowl Chowder"!"

MY REVIEW
cwbuff
Reviewed Dec. 7, 2009

"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."

Loading Image