Turkey Stock

Created by

Gretchen

Total Time

8+ hours

Prep Time

5 minutes

Cook Time

8+ hours

Rating

(1)

Notes

Read our recipe notes below (0)

It would be a sin to discard your turkey carcass following a grand Thanksgiving meal. This year, turn your remains into a nourishing, gelatinous turkey stock! It’s as easy as throwing the bones into a large stock pot and adding water. Have it simmering on the stove all day and use it for making leftover turkey cobbler, a turkey soup, or simply save it in the freezer for a later day.

Ingredients

Yield: 12+ servings

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Directions

Step 1

Place entire turkey carcass in a large stockpot. Cover the carcass, bones, and all turkey scraps with filtered water. Bring to a boil, then reduce heat to a light simmer. Simmer all day long, without the lid. Stock will begin to reduce, over time, but allow it to do so slowly so that nutrients, collagen, and gelatin can be extracted from the bones.

Step 2

If it becomes late in the day, simply place the lid on the pot and turn off the heat before you go to sleep. In the morning, bring the pot to a boil again and then reduce down to a simmer. Allow to simmer for a few hours more. Turn off heat and allow to cool.

Step 3

Place a fine mesh colander overtop a large bowl and strain the broth from the bones. Place in glass storage jars in the refrigerator for a few days or move to the freezer if you won’t be using within 1 day. Broth should turn into a gel, similar to jello. If it doesn’t, you’ll need to simmer longer and reduce the broth more next around.

Tip

It’s ce to have a turkey stock simmering on the stove the day after Thanksgiving, as it’s comforting and warm. Family can sip from the broth – just season with salt and a lemon or orange squeeze. Additionally , you can take from the broth while it cooks to use in a soup, a leftover turkey cobbler, or something else!