Turkey Stock

9 ingredients
5 steps

Ingredients

  • Carcass from a large turkey, cut or broken into 4-inch pieces
  • 4 quarts water
  • 3 carrots, cut into 2-inch pieces
  • 3 celery ribs, cut into 2-inch pieces
  • 2 medium onions, quartered
  • 4 unpeeled garlic cloves
  • 5 thyme sprigs
  • 1 small bunch of flat-leaf parsley
  • 2 bay leaves, broken

Directions

  1. 1
    Put the turkey bones in a large stockpot, cover with the water and bring to a boil, skimming occasionally.
  2. 2
    Add the vegetables and herbs and cook over low heat, partially covered, for 2 hours.
  3. 3
    Strain the stock, pressing down on the solids.
  4. 4
    Refrigerate for up to 3 days or freeze for up to 3 months.
  5. 5
    Skim off the fat from the surface before using

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