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–+ servings
home canned turkey stock

Easy And Delicious Turkey Stock

Making turkey stock is so easy you'll wonder why you didn't do it before! Homemade turkey stock has a wonderful rich flavor and can be subsituted for any recipe you would normally use chicken stock in.
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Serving Size 14 cups

Ingredients

  • 1 turkey carcass
  • 2 large carrots
  • 1 large onion
  • 6 to 8 cloves garlic
  • 1 TBS. rosemary
  • 1 TBS. salt or to taste
  • 1 tsp. pepper or to taste
  • 1 TBS. vinegar
  • 28 cups Water or enough to cover

Instructions

  • Remove meat from the turkey carcass leaving a some on the bone.
  • Place turkey bones and skin 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.

Notes

  • Turkey stock will taste richer the more you cook it down for the best flavor let it reduce by half.
  • Turkey stock can be stored in the frige for 3-4 days. For longer storage freeze in serving sized portions in freezer safe containers or pressure can.

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.