Turkey Stock

turkey carcass

turkey stock

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Making Turkey Stock


Turkey carcass, turkey legs & wings, left over bones, and skin are put in a large stock pot along with an onion (quartered), some chopped carrots, parsley, thyme, a bay leaf, celery tops and some peppercorn.  Add about 1 teaspoon salt, and 1/2 teaspoon pepper.  Cover with cold water by an inch.

Bring to a boil and immediately reduce heat to a just below a simmer.  Cook for at least 4 hours, uncovered.  Occasionally skim off any foam that comes to the surface.

Remove the bones and veggies and strain the stock.