Description

A rich and flavorful homemade turkey stock (turkey bone broth) made from leftover turkey bones, vegetables, and herbs. Perfect as a base for soups, stews, and gravies.

Ingredients

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1 turkey carcass (including bones and skin)
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 large onion, quartered
4 cloves garlic, smashed
2 bay leaves
1 tsp black peppercorns
1 tbsp apple cider vinegar (optional, helps extract nutrients)
Fresh herbs (such as parsley, thyme, or rosemary), optional
12 cups cold water (or enough to cover the bones)

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Instructions

Place the turkey carcass into a large stockpot or slow cooker.
Add chopped vegetables, garlic, bay leaves, peppercorns, vinegar, and herbs if using.
Pour in cold water to cover the bones completely.
Bring to a boil over high heat, then immediately reduce to a simmer.
Simmer uncovered for at least 4 hours (or up to 24 hours for bone broth), occasionally skimming off foam or impurities.
Strain the stock through a fine mesh sieve into another pot or large bowl.
Let cool slightly, then refrigerate. Once chilled, skim off any solidified fat from the surface if desired.
Store in the refrigerator for up to 5 days or freeze for later use.

Notes

You can roast the bones and vegetables beforehand for a deeper flavor.
Adjust the amount of water based on the size of your pot and the carcass.
Use ice cube trays to freeze small portions of the stock for convenience.

Nutrition

Serving Size: 1 cup
Calories: 40
Sugar: 1g
Sodium: 60mg
Fat: 1.5g
Saturated Fat: 0.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 6g
Cholesterol: 10mg