Easy Turkey Stock

This easy turkey stock recipe is a simple, waste-reducing, post-holiday miracle juice with a thousand delicious uses.

Prep Time15

Cook Time4

Course: Main Course

Cuisine: American

Keyword: turkey stock

Servings: litres

In a large stock pot combine the turkey (or chicken) carcass, halved onion with the skin on, celery and carrot cut in large pieces, bay leaves and peppercorns and a pinch of salt, top with cold water.
Bring to a boil, then reduce the heat to a simmer, skim the foam off the top and simmer over low heat for 3 hours. The stock should not be boiled hard but rather have a gentle simmer, which will infuse the water with the flavour.
After 3 hours strain through a mesh strainer or through a cheesecloth for a clear stock. Put it back in a pot and boil hard for 40 minutes to 1 hour until it’s reduced in half. You will end up with concentrated stock full of flavour.

This recipe can also be used to make chicken stock or other bone broth.
To make the stock a deep yellow colour, add ¼ teaspoon turmeric. This will influence the colour but isn’t enough to change the taste.
Your vegetables should be cut into big and chunky pieces. If they are too small, they can disintegrate into the stock and make it go dark and cloudy.
For a clearer stock, strain through a mesh strainer and cheesecloth.
Don’t skip the final step of boiling the strained liquid to reduce it further.