This is a print preview of "Easy Turkey Stock" recipe.

Easy Turkey Stock Recipe
by Cheryl Dunkin

Easy Turkey Stock

I love making soup in the Fall and Winter months, something about the process I find really relaxing. I always start the process by making homemade stock, whether it is chicken, turkey, pork or beef. I like that fact that I can add whatever flavors I like and can control the salt content, also I try to avoid added chemicals and stabilizers in the canned and boxed broths

Rating: 5/5
Avg. 5/5 1 vote
  United States American
  Servings: 1

Ingredients

  • 1 Turkey Carcass, including skin, and whatever drippings are left in the pan after roasting
  • 4 celery sticks
  • 4 carrots
  • 1 Yellow onion sliced into rings (keep the outer dry skin)
  • Salt and peppercorns
  • Any other veggies you have laying around (I threw in a tomato)
  • Cold Water

Directions

  1. Place your carcass, skin and drippings into a soup pot or large pot of any kind
  2. Add your celery, carrots, onion skins,onion, salt, a handful of peppercorns and whatever else you wish
  3. Add very cold water to the cooking vessel depending on size to a few inches below the rim
  4. Start on high and when it starts to boil, turn it to low setting and let cook for 8 to 20 hours. (I leave mine on overnight with the lid on)
  5. You want it to just barely simmer, stir on occasion
  6. After cooking strain into a large bowl, refrigerate overnight and the next morning skim the fat off the top
  7. The key to keeping you and your family safe is NOT to put the hot stock directly into your fridge, that can be dangerous. I fill my sink with cold water and ice and let it cool down, then transfer to the fridge******
  8. You are ready to use or freeze, I use either a gallon ziplock or the soup take out containers which I save for this purpose