Homemade Turkey Stock

Author: Canadian Living

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.

  • Portion size 5 servings

Ingredients

  • 12 cups cold water
  • 1 turkey carcass broken into 3 or 4 pieces
  • 2 celery rib with leaves, coarsely chopped
  • 2 carrot coarsely chopped
  • 2 onion coarsely chopped
  • 1 bay leaf
  • 1 tablespoon black peppercorn
  • 6 fresh parsley sprig
  • 6 fresh coriander sprigs

Method

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.

Nutritional facts 250 mL : about

  • Sodium 48 mg
  • Protein 7 g
  • Calories 59.0
  • Total fat 2 g
  • Potassium 300 mg
  • Cholesterol 2 mg
  • Saturated fat 1 g
  • Total carbohydrate 1 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Homemade Turkey Stock