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Homemade Turkey Stock

 Homemade Turkey Stock
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
14 ServingsPrep: 10 min. Cook: 1 hour 50 min.

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.