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How to make your own Turkey Stock
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.
Course
Food tutorial
Cuisine
American
Keyword
bone broth, turkey broth, turkey stock
Prep Time
10
minutes
minutes
Cook Time
4
hours
hours
Total Time
4
hours
hours
10
minutes
minutes
Servings
24
servings
Calories
7
kcal
Author
Ashlee Marie
Ingredients
1
Turkey Carcass, neck and giblets
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
8
springs
any herbs you love
I like sage, parsley, thyme and rosemary if I have them
salt and pepper
24
C
water
US Customary
-
Metric
Instructions
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
Nutrition
Calories:
7
kcal
|
Carbohydrates:
1
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
16
mg
|
Potassium:
32
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
859
IU
|
Vitamin C:
1
mg
|
Calcium:
12
mg
|
Iron:
1
mg