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.
- 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
- Carefully cut the carcass into smaller pieces using a cleaver or kitchen shears.
- Put the carcass, and all other ingredients into a large pot.
- Add the water.
- Bring to a boil over medium-high heat
- Reduce the heat to low and simmer for 2-3 hours.
- 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.
Co-Author of Garden Candy Basics