- 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
- 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.
Reviews forHomemade Turkey Stock
"Tasty, delicately flavored stock. The fresh basil is a delicious and different ingredient from most stocks."
"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"!"
"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."