Tested till perfect Homemade Turkey Stock

Homemade Turkey Stock

Turkey soups often taste flat because the carcass sits too long in the refrigerator before being used for stock. To remedy this, after a turkey dinner, remove all the meat and package it separately. Refrigerate the carcass then make stock early the next day. The difference in taste is dramatic.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2010

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 5 minutes
  • Cook time 4 hours Chill: 8 hours
  • Portion size 6 cups (1.5 L)


  • 12 cups 12cupscold water
  • 1 1turkey carcassturkey carcasses, broken into 3 or 4 pieces
  • 2 2celery ribcelery ribs, with leaves, coarsely chopped
  • 2 2carrotcarrots, coarsely chopped
  • 2 2unpeeled oniononions, coarsely chopped
  • 1 1bay leafbay leaves
  • 1 tbsp 1tbspblack peppercornblack peppercorns
  • 6 6fresh parsley sprigfresh parsley sprigs or fresh coriander sprigs
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In large stockpot, combine water, turkey carcass, celery, carrots, onions, bay leaf, peppercorns and parsley; bring to boil. Skim off any foam. Reduce heat and simmer for 4 hours.

Strain through cheesecloth-lined sieve set over large bowl; let cool. Refrigerate until fat solidifies on surface, about 8 hours. Discard fat. Refrigerate stock in airtight container for up to 3 days or freeze for up to 4 months.

Additional information : Switch It Up

Slow Cooker Homemade Turkey Stock
Reduce water to 8 cups (2 L). Pour into slow cooker; add remaining ingredients. Cover and cook on low for 8 to 10 hours.

Nutritional Information Per 1 cup

250 mL : about

cal 59 pro 7g total fat 2g sat. fat 1g
carb 1g fibre 0g chol 2mg sodium 48mg
potassium 300mg

% RDI:

calcium 1 iron 6 folate 3
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