Turkey Stock

12
Servings
10m
Prep Time
2h
Cook Time
2h 10m
Ready In


"I made this wonderful stock with the leftover roast Turkey carcass from Christmas. I used anything and everything, the neck of the turkey and I used the left over stuffing, some left over roast potatoes and other vegetables cooked and uncooked that I had cooked too many of, I have cooked this recipe from the basic recipe below and just added, what vegetables I had left over. Next time I will even keep the potato skins and cook them as well!! I was careful not too use, too much of one thing that may have taken over the flavour though. I have frozen the stock for using later, I am not sure what in, but the stock had that wonderful roast Turkey dinner flavour !!! Yields 12 cups"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (50.6 g)
  • Calories 39.8
  • Total Fat - 0.8 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 1.8 mg
  • Sodium - 33.6 mg
  • Total Carbohydrate - 8.2 g
  • Dietary Fiber - 2.8 g
  • Sugars - 1.3 g
  • Protein - 1.7 g
  • Calcium - 57.4 mg
  • Iron - 1.6 mg
  • Vitamin C - 15.6 mg
  • Thiamin - 0 mg

Step 1

Take a very large cooking pot and break the turkey carcase into it, then add the rest of the ingredients. Cover with water, bring up to simmering point, skim off any scum that rises to the surface, simmer for 2- 3 hours.

Step 2

(If you have more time then the longer simmering the better, I simmered longer and added just 3/4- 1 cup more water at about the 2 hours mark.).

Step 3

Set a colander over another large pan, and with tongs and a ladle, lift most of the bones and ingredients into colander. Being very careful as liquid is hot, drain remaining stock into colander, let stock completely drain through colander and when drained discard the contents of colander, keeping the liquids in the pan.

Step 4

Place liquid stock back on heat, and slowly simmer for another 10 minutes, this time strain the stock through a strainer and leave to cool, discarding debris in the strainer.

Step 5

Cover, cool completely and then chill overnight. Some fat/scum may be needed to be skimmed off next day and discarded.

Step 6

If the stock is a jelly consistency, that means a good stock!

Tips & Variations


No special items needed.

Related

QueenBea

I made this as instructed except for using rosemary in lieu of thyme and it worked perfectly. Very tasty stock indeed.

review by:
(24 May 2017)