Turkey Stock
"I always use the turkey carcass and make stock to freeze for soups or gravy. I also throw in the gibblets and neck and heart, but this is not necessary.
It is so easy and tastier then store bought. You can adjust the amount of herbs and spices to suit your tastes. I do prefer using fresh herbs when I can get them."
- Ready In:
- 4hrs 2mins
- Ingredients:
- 10
- Yields:
-
5 cups
- Serves:
- 5
ingredients
- 1 carcass from roast turkey
- 7 cups water
- 2 bay leaves
- 1 onion, quartered
- 2 garlic cloves, crushed
- 2 celery ribs, chopped
- 1⁄2 teaspoon sage
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- In large stockpot, bring all ingredients to a boil, reduce heat to medium-low and simmer for 3 to 4 hours.
- Strain, reserving stock. Store in airtight containers. Freezes well.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is an excellent basic recipe for turkey stock. I left out the bay leaves and salt, and added a small chopped carrot. I also used the neck but not the giblets. This has an excellent flavor, and will really brighten up my winter dishes. Thanks for posting!
