Turkey Stock

Whenever we make a turkey, we save the carcass for homemade turkey stock. This stock makes the best turkey soup!

 

Turkey carcass from a 14 lb turkey (cut off any remaining meat and save for soup)

4 large carrots, unpeeled and cut in 3 inch pieces

2 medium onions, cut in wedges

4 celery stalks and leaves, cut in 3 inch pieces

8-10 garlic cloves, sliced

8 sprigs fresh thyme

10 fresh parsley sprigs

3-4 tsp kosher salt (or o taste)

2-4 tsp black pepper (or to taste)

Water

 

Add turkey carcass to a 10-14 quart stock pot* along with remaining ingredients; cover with water. Cover pot and bring to a boil over high heat. Skim off any foam that comes to the surface. Lower heat and simmer, covered, for 2-3 hours.

 

Strain ingredients through a colander into a large bowl; discard solids. Let broth cool and then pour into containers; refrigerate. Remove any fat from the surface and either refrigerate or freeze.

 

Broth will stay fresh up to 5 day in the refrigerator or 6 months in the freezer.

 

*I used two six-quart stock pots to make this recipe.

 

Makes approx. 6 quarts

 

Kimberly