Nov 192016

Essentials: Turkey Stock

If you’ve roasted a turkey, whether it be at Thanksgiving or any time of year, save the carcass. With it and just a few basic ingredients, that you probably already have on hand, you can create homemade turkey stock that will have you vowing to never use store-bought again.

The flavor of freshly made stock shames the stuff you find at the grocery store and enlivens any dish it’s used in and transforms into a rich turkey soup in a flash.

Here’s our method for creating a tasty basic stock.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Chopping, simmering, straining
Garden Candy Basics - fundamental vegucation for everybody!


  • 1 left-over turkey carcass
  • 2 small onions, quartered
  • 2 large carrots, peeled and chopped
  • 2 stalks of celery, chopped
  • 4 cloves of garlic, peeled
  • 4 sprigs of fresh thyme
  • 1 tablespoon black peppercorns
  • 1 bay leaf (optional)
  • 8 quarts water


  1. Carefully cut the carcass into smaller pieces using a cleaver or kitchen shears.
  2. Put the carcass, and all other ingredients into a large pot.
  3. Add the water.
  4. Bring to a boil over medium-high heat
  5. Reduce the heat to low and simmer for 2-3 hours.
  6. Skim off any scum or residue that rises to the surface.

You can now keep going and turn this into a rich Turkey Soup, or strain out all the solids using a fine mesh strainer and refrigerate or freeze it for future uses that call for poultry stock.


Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

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