How to Make Turkey Stock
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Prep Time
5m
Cook Time
3h 10m
Total Time
3h 15m
This turkey stock recipe is a great way to use up the leftovers from a roasted or fried turkey. Simmer the carcass with vegetables, garlic, and herbs to create a flavorful base for soups, stews, and sauces. It's a simple and delicious way to make the most of your turkey leftovers.
Recipe Options
Ingredients
Servings:
12
Scale:
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Steps
1
Preheat oven to 450°F (230°C). Drizzle turkey bones with oil, tossing to lightly coat. Arrange on 2 foil-lined rimmed baking sheets and roast until browned all over, about 45 minutes. (Check turkey often, since browning times can vary depending on the size and condition of the bones.)
2
Meanwhile, in a large heavy-bottomed stockpot, heat 3 tablespoons (45ml) oil over high heat until shimmering. Add half of carrot, celery, onion, and garlic and cook, stirring occasionally, until well browned in spots, about 6 minutes. Transfer to a plate, add remaining 1 tablespoon (15ml) oil, and repeat with remaining carrot, celery, onion, and garlic.
3
Lower heat to medium, return all cooked vegetables to pot, and add tomato paste. Cook, stirring, until tomato paste is fully mixed in, fragrant, and slightly darkened, about 2 minutes. Remove from heat.
4
Add roasted turkey bones, a few sprigs each of parsley and/or thyme, bay leaves, and peppercorns. Pour about 1/2 cup (120ml) hot water into each rimmed baking sheet and, using a metal spatula or wooden spoon, scrape up any browned bits from aluminum foil. Pour into stockpot.
5
Add enough water to just barely cover all the solids in the pot, set over medium-high heat, and bring to a bare simmer. Lower heat to maintain a bare simmer and cook, occasionally skimming fat and scum from surface, until stock has reduced slightly and is deep and rich, 2 to 3 hours.
6
Strain stock through a fine-mesh strainer, let cool, then transfer to containers and refrigerate until completely chilled, about 6 hours; discard solids. Skim off and remove any fat and scum on the surface of the stock. Refrigerate for up to 5 days or freeze for up to 6 months.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories78kcal
-
Fat5g
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Saturated Fat0g
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Carbohydrates3g
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Fiber0g
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Sugar1g
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Protein4g
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Cholesterol12mg
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Sodium72mg
Percent Daily Values are based on a 2,000 calorie diet.