Tested till perfect Terrific Turkey Stock

Terrific Turkey Stock

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2006

Recipe4 out of 5 based on 13 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 cups (1.5 L)


  • 12 cups 12cupscold water
  • 1 1turkey carcassturkey carcasses, broken into 3 or 4 pieces
  • 2 stalks 2stalkscelery, coarsely chopped
  • 2 2carrotcarrots, coarsely chopped
  • 2 2unpeeled oniononions, coarsely chopped
  • 1 1bay leafbay leaves
  • 1 tbsp 1tbspdried thyme
  • 1 tbsp 1tbspblack peppercornblack peppercorns
  • 6 stems 6stemsparsley
To change the number of servings, enter the number, then press "calculate". or reset


In large stockpot, combine water, turkey pieces, celery, carrots, onions, bay leaf, thyme, 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; remove fat. Refrigerate in airtight container for up to 3 days or freeze for up to 4 months.


All about turkey: Get more turkey recipes, tips and advice in our All-Important Turkey page

All rights reserved. TVA Group Inc. 2015