Making your own bone broth is super easy. It’s a great use of your turkey carcass and the stock is perfect for soups, casseroles and other recipes.
Have you ever made your own turkey stock? Every time I’ve made a turkey (and I’ve made a TON of turkey’s) I’ve always thrown away the carcass with a bit of a guilty feeling, but making my own sounded like SO much work.
And what the heck would I make with Turkey Stock? Now of course I love cooking with Broth’s and Stock’s so I know EXACTLY what I’ll make with the stock! AND it’s SO easy, and fits naturally into the FEAST clean up. In fact you can use any bones to make this bone broth recipe
You can save the neck and giblets, or toss them. The first time I decided to make the stock I had already thrown both away, but the last few times I’ve kept them and been glad I did!
Just throw them into a gallon sized bag and toss them into the fridge while your turkey cooks. The best part of making your own stock is that you can toss in just about anything!
It’s kind of fun trying something a bit new each time! But you want to stick with some of the classics, onions, carrots, celery…
EASY PEASY! After we eat our AMAZING Turkey dinner (which I make at least three times a year, this last year 5…) I strip the carcass down as much as I can and get the stock started.
Then we put away leftovers, do dishes, and enjoy the rest of the day! I leave it simmering until we go to bed, so how long it simmers totally depends on what time we ate! At LEAST 4 hours, sometimes more. AND bonus? it smells amazing all evening long!
Thanksgiving is my all time favorite holiday – It’s all about spending a few days in the kitchen making amazing food. And I’m sharing all my favorite recipes in this downloadable cookbook.
How to make your own Turkey StockPrint Pin Rate
- Turkey Carcass
- 1 onion quartered
- 2 celery stalks or a celery base
- 2 carrot or a handful of baby carrots
- 2 shallots quartered
- 4-6 cloves garlic smashed
- 4 bay leaves
- any herbs you love I like sage, parsley, thyme and rosemary if I have them
- salt and pepper
- Place the carcass in a large stockpot, break it in half if you need to
- Add everything else and cover it all with water.
- Cook over medium heat and bring it to a boil
- Turn it down to low and simmer for 4-5 hours (or longer), skimming off any foam that settles on top
- Strain the stock and let it sit overnight
- Skim the fat off the top and pour into containers. It will be good in the fridge for a week, or you can freeze for 6 months
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