Simple Turkey Stock

A pantry staple in our house is homemade stock. With its reward of lovely viscosity and flavor, it is well worth the minimal effort it tasks. I prefer chicken stock and freeze most poultry carcasses for safekeeping until there’s a need for a fresh batch of the golden elixir.

This turkey stock is crafted from the pared-down pantry we have on hand during these homebound weeks. We bought a turkey, knowing the meat would serve us well for a few meals. Of course, stock would follow.

I’m keeping the ingredients and steps simple as I know we all don’t have access to our usual market goods. A turkey carcass appears something to contend with, but don’t fret. After the meat is removed from the bones, deconstruct them however you may so they fit into a large Dutch oven. Scatter vegetables around the bones, cover with cool water and place in the oven for a few hours to meld flavors. The aroma will comfort you, I promise.

Recipe: Simple Turkey Stock

1 turkey carcass
3 large carrots, rinsed and brushed clean, chopped into 2-inch chunks
3 celery stalks, cleaned, chopped into 2-inch chunks
1 medium skin-on sweet onion, rinsed and quartered
3 large skin-on garlic cloves, rinsed
1/2 Tablespoon black peppercorns

Note: Please feel free to add any herbs or vegetables/vegetable scraps you have on hand, such as parsley, leeks, scallions, shallots, thyme, etc.

  1. Position rack in the lower portion of oven. Preheat oven to 275 degrees.
  2. Place turkey carcass inside a large Dutch oven. Scatter remaining ingredients in pot. Add enough cold water to cover mixture.
  3. Carefully place pot in oven. Bake uncovered for 3 hours.
  4. Remove from oven and allow stock to cool.
  5. Once cooled, strain liquid using a fine mesh strainer placed over a large bowl or pot. Discard bone and vegetable mixture.

Pour stock into large glass jars. If freezing, reserve about an inch of space below cap. Stock will store in the refrigerator for about 5 days, or freeze for 2-3 months.

The approximate yield is 2-3 quarts.

You may use this stock in my next recipe, Turkey Chili!

  1. […] I made turkey stock, chili came to mind, but not something with the usual tomato-base. I imagined a lighter base with […]

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