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Homemade turkey stock has an unbelievably delicious and rich taste that you just can’t get from a store bought can or packet. It’s also so very easy to make! I cook turkeys at least 3 to 5 times a year. When I find a good sale I pick up a few at a time. This lets us enjoy a nice turkey dinner any time of the year not just at Thanksgiving and Christmas.
So your big Turkey dinner is over now’s the time to start making your delicious soup stalk! Take your turkey carcass and remove most of the meat from the bones. You’ll want to leave a little on I find it makes the stock taste so much better.
Now take the bones and place them in a large stockpot, then I like to add any scraps of turkey skin and fat as well. Next, I add onions, garlic, carrots, celery, salt, pepper, and rosemary. I also add about a tablespoon of vinegar, you can use normal vinegar or apple cider vinegar. This helps to pull the gelatin out of the turkey bones. Then fill the pot up covering everything by at least 3 inches of water.
Bring your pot to a boil and skim off the white foam. Cover with a tight-fitting lid and turn down to simmer.
How long you let your stock simmer is up to you. If you’re in a hurry you can use it after about 2 hours. However, if you want a really rich stock let it simmer for 24 hours. It really doesn’t need much attention, just check to make sure the liquid levels don’t go to low.
When your done cooking your stock remove it from the heat and allow it to cool a bit. Then strain the stock. Place the liquid in the fridge for a few hours to overnight so that the fat will rise to the top and harden. Skim the hardened fat off but don’t through this away! Store it in the fridge and use in your cooking and baking.
Now you can package your turkey stock into containers. If it’s really jelled up you’ll need to warm it up on the stove first, other wise ladle into freezer containers or storage bags or can in a pressure canner!Print
Easy And Delicious Turkey Stock
- Prep Time: 00:15
- Cook Time: 04:00
- Total Time: 4 hours 15 minutes
- 1 turkey carcass
- 2 large carrots
- 1 large onion
- 6 to 8 cloves of garlic
- 1 TBS rosemary
- 1 TBS salt or to taste
- 1 tsp. pepper or to taste
- 1 TBS vinegar
- Remove meat from the turkey carcass leaving a some on the bone.
- Place turkey bones into a large pot, add carrots and celery cut into large 3 inch long pieces. Cut onion in half and add to the pot. Add garlic cloves.
- Fill the stock pot with water covering bones and vegetables with at least 3 inches of water. Then add salt, pepper, rosemary, and vinegar.
- Bring the pot to a boil and skim off any white foam that floats to the top. Then cover with a tight-fitting lid and reduce to simmer. Allow the stock to simmer for a minimum of 4 hours. I simmer mine for 24 hours for the best flavour.
- Remove the stock from the heat and strain. Place the stock in the fridge overnight.
- Skim the hardened fat from the top of the stock. Then ladle the stock into freezer containers or process for canning.
Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.