Kittencal's Homemade Deep Rich Turkey Stock/Broth

Name: Kittencal's Homemade Deep Rich Turkey Stock/Broth
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 12 cups (approx)
Ingredients: 1 large turkey carcass (with some meat left on if possible); 2 medium onions, quartered; 1 large celery rib, coarsley chopped; 2 large carrots, peeled; 4 quarts cold water (or use enough water to cover); 1 large bulb of garlic (separated into whole cloves, can omit if desired); 6 peppercorns; 1 large bay leaf; salt (optional and to taste)

Community Pick

Submitted by Kittencalrecipezazz

"Roasting/browning the turkey bones and vegetables firstly in the oven will create a more intense deep rich stock I would not even think of making stock without using this method and you will see the difference for yourself after you try this stock --- I use this stock in so many recipes I even make gravy with it and you will use this for so many things also, it is wonderful to have handy in the freezer, to thaw just microwave for a couple of minutes or refrigerate overnight -- serving amounts are listed for a 12-13 pound turkey and about 4 quarts of water, you may use a larger turkey with more water just make certain to use enough water to cover the carcass and veggies --- if possible don't discard all the extra bones from the legs, thighs and wings and add into the pot along with the carcass the more bones the better!"

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photo by Cooking Creation

Ready In:: 3hrs 20mins
Ingredients:: 9
Yields:: 12 cups (approx)

ingredients

1 large turkey carcass (with some meat left on if possible)
2 medium onions, quartered
1 large celery rib, coarsley chopped
2 large carrots, peeled
4 quarts cold water (or use enough water to cover)
1 large bulb of garlic (separated into whole cloves, can omit if desired)
6 peppercorns
1 large bay leaf
salt (optional and to taste)

directions

Set oven to 400 degrees F.
Break up the carcass into smaller pieces then place on a greased baking sheet along with the onions, celery, and carrots,.
Roast for about 40 minutes turning once through cooking time.
Place the bones and vegetables in a large stock pot along with the garlic cloves, peppercorns and bay leaf (you do not have to peel the cloves).
Pour the water over; bring to a boil over medium-high heat.
Reduce heat to low then cover and simmer for about 3-1/2 hours.
Carefully strain through a sieve over a large bowl and discard the solids.
Cool to room temperature then refrigerate overnight.
The following day skim any excess fat from the top of the broth.
Refrigerate for up to 3 days or separate into plastic containers and freeze for up to 6 months.

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Reviews

I made this stock right after Christmas, could not pass up the inexpensive turkeys. I like to use as much of everything that I can. When I came across your recipe I thought that is so interesting, I never thought of roasting the caucus first with all the veggies the carcass looked so horrid next to all the veggies. After making the stock that smelled wonderful I froze it. So this is why the delay on the review. I just made cream of turnkey soup #115086 so here is my review. This is the best turkey stock that I have ever made. Bare with me most of you have seen Charlie and the Chocolate factory where little violet disobeys and chews the gum that has an entire dinner rolled up in one piece of chewing gum. Well this stock tastes like you are eating the entire Thanksgiving dinner rolled up in one, it has a wonderful roasted turkey flavor that is sublime! Recipe Zaar needs to add a sixth golden star for out of this world flavor this recipe deserves it.

LB in Middle Georgia
Easy to follow. My first attempt at homemade broth turned out great.

I Can Cook
Awesome recipe. I added a few more vegys that I had collecting in the freezer. I love the rich & tasty broth it makes. Thanks for sharing.

Mustang Sally 54269
I loved how the roasting of the bones brought out the flavor and it was no trouble at all! After I refrigerated overnight, I skimmed off the fat and vacummed sealed the broth/stock and put it in my freezer. Perfect for soups, chowders and gravys all year long!

JOY1998
This makes a WONDERFUL broth.. I remember my mother using the roasting method for her beef and barley soup, roasting the beef bones she got from the butcher. The only change I would make is to roast the bones and veggies (in batches) in the stock pot (mine is cast iron), so as not to lose any of the oils from the veggies or "brown bits" from the meat in the roasting process. Thanks for the recipe!!

susan_caroll