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“This stock serves as a lovely base for soups and stews. A gift of gold that keeps on giving...way better than a necklace if you ask me. I think of any stock as liquid gold… the sure path to tastier food. And as you know by now, I like to use as many parts of the animal that I eat, as I possibly can. So this Thanksgiving, my turkey carcas became a lovely stock, that made the house smell like Thanksgiving all over again. Here’s how you make it, a little liquid gold from me to you, that will freeze well for another day if you wish. Never throw away the tukey carcas–every thanksgiving and x-mas after everyone has had their fill-i debone the cooked bird using a similar recepy-you dont have to brown it-and make stock=its great -my daughter says its better than chiken soup to cure a cold.”
4hrs 10mins
6 CUPs

Ingredients Nutrition


  1. Heat the oil in a large pot over high heat and add the turkey carcass, browning on all sides.
  2. Add the vegetables and brown. Pour off any grease, then add a small amount of water - 1/4 cup or so - and scrape the bottom of the pan with a wooden spoon to deglaze.
  3. Add enough water to cover the vegetables and meat. Bring to a boil and reduce to a simmer, then add the herbs and garlic. Simmer for 4 hours, or until the stock reaches the desired flavor - the longer it cooks, the more robust the flavor will be.

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