Turkey Stock

Name: Turkey Stock
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12 servings
Ingredients: 1 turkey carcass; 3 onions, coarsely chopped; 1 pound carrots, coarsely chopped; 1 bunch celery, coarsely chopped; 1 green bell pepper, coarsely chopped; 3 cloves garlic; 4 cubes chicken bouillon; 1 tablespoon whole black peppercorns, or to taste; 3 bay leaves; water to cover

Rating: 4.47 stars

15 Ratings
16 Reviews
6 Photos

Make a great stock with the carcass and then create wonderful soups. The recipe is the basic stock recipe my great grandma used and her mother before her. Once you have a basic stock you can add leftovers, use it to cook rice, make a soup with dumplings, the uses are endless. Hot stock with a few veggies and alphabet pasta is great after school warm-up. I have soup made in the fridge so hubby can snack on it instead of junk.

By Julia Monroe

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Recipe Summary test

prep:

15 mins

cook:

1 hr

additional:

15 mins

total:

1 hr 30 mins

Servings:

Yield:

12 servings

Nutrition Info

Directions

Step 1
Combine turkey carcass, onions, carrots, celery, green bell pepper, garlic, chicken bouillon cubes, peppercorns, and bay leaves in a stockpot; pour in enough water to cover. Bring mixture to a boil, reduce heat, and simmer until flavors blend, about 1 hour. Remove stockpot from heat and let sit for 15 minutes. Strain stock through a cheese cloth and discard solids.

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Cook's Notes:

I keep ends of root veggies, tops of the peppers, and use them for the meat stock when I make soup from the Sunday roast. Leaving the skin on the onion will darken the stock and add more taste. I use roasted peppers and whole roasted garlic.

Nutrition Facts

Per Serving:

63 calories; protein 2.1g; carbohydrates 11.7g; fat 1.2g; cholesterol 2.7mg; sodium 452.8mg. Full Nutrition

Reviews (16)

Most helpful positive review

Rebekah Rose Hills

Allstar

01/25/2015

Very good basic stock recipe! I let mine simmer longer than called for and didn't have celery on hand this time, but otherwise followed ingredients / instructions. As soon as it cools, I'll be dividing this into some ziplocs and getting this liquid gold in the freezer! Read More

Helpful

(11)

Most helpful critical review

Pamela Miner Sweeney

01/05/2016

Horribly bland. A recipe does not deserve 4-5 stars if the directions say to simmer 1 hour but everyone who succeeds at making it simmers it for 4 hours. I added more like 10 bouillon cubes and 20 cloves of garlic still bland This recipe needs SALT! Read More

Helpful

(1)

15 Ratings

5 star values: 9
4 star values: 5
3 star values: 0
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Rebekah Rose Hills

Allstar

01/25/2015

Helpful

(11)

Bev

10/13/2015

Though this is a good recipe, I cook it for a lot longer...4 hours! I also added a tbsp. of dried parsley and thyme, plus salt and pepper. I don't use a lot of salt as that can be added in when making soup. Cook slow to keep stock clear. Read More

Helpful

(10)

jhoover4

04/25/2015

I used this recipe to make turkey stock for the first time. It came out great -- thanks for sharing. Read More

Helpful

(6)

Luv2kuk

04/19/2017

SImmer for 3/4 hours. A good stock and a base for soup.some people seem to think this is a soup recipe. It is strained when cooked and the stewed veg are thrown out. Fresh vegs are added when making a soup. Read More

Helpful

(4)

Terry

11/20/2018

I simmered the pot for 2 hours instead of 1 hour. I also added dried tarragon with about 30 minutes left. Read More

Helpful

(2)

Benjamin Gibney

12/25/2020

I like this recipe for being a good base builder and showing the minimum how you can make a stock. Of course can alter the simmering time and add other flavors and spices, just make its suitable for a wide variety of recipes or you’re going to be stuck with a lot of stock (unless you enjoy drinking it, eww. ?? ) Read More

Helpful

(1)

JJP__Foods__

12/06/2019

Great stock used in gravy and put it on turkey meatloaf I made some changes to the recipe like not adding turkey carcass it’s not an issue it’s just gotta be mentioned ! Read More

Helpful

(1)

Pamela Miner Sweeney

01/05/2016

Helpful

(1)

Bigfoot

12/26/2015

Made this Christmas Day with the left over turkey carcass. This is a great recipe! Read More

Helpful

(1)

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Back to Turkey Stock

All Reviews for Turkey Stock

- of Reviews

Turkey Stock

Servings Per Recipe: 12
Calories: 62.5

% Daily Value *

protein: 4 %

carbohydrates: 4 %

dietary fiber: 12 %

sugars:

fat: 2 %

saturated fat: 2 %

cholesterol: 1 %

vitamin a iu: 131 %

niacin equivalents: 8 %

vitamin b6: 12 %

vitamin c: 27 %

folate: 9 %

calcium: 5 %

iron: 3 %

magnesium: 7 %

potassium: 10 %

sodium: 18 %

thiamin: 9 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Turkey Stock

1 of 16

All Reviews

Rebekah Rose Hills

Allstar

01/25/2015

Helpful

(11)

Bev

10/13/2015

Helpful

(10)

jhoover4

04/25/2015

I used this recipe to make turkey stock for the first time. It came out great -- thanks for sharing.

Helpful

(6)

Luv2kuk

04/19/2017

Helpful

(4)

Terry

11/20/2018

I simmered the pot for 2 hours instead of 1 hour. I also added dried tarragon with about 30 minutes left.

Helpful

(2)

Benjamin Gibney

12/25/2020

Helpful

(1)

JJP__Foods__

12/06/2019

Great stock used in gravy and put it on turkey meatloaf I made some changes to the recipe like not adding turkey carcass it’s not an issue it’s just gotta be mentioned !

Helpful

(1)

Pamela Miner Sweeney