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My review
Leftover T-Day Turkey Stock
6
Shasta
"A great way to use up every last bit of the turkey from Thanksgiving Day. Stock can be used right away or frozen and used later."
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Ingredients
4 h 25 m servings 436Original recipe yields 10 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat oil in a large stockpot over medium heat. Cook and stir celery, carrots, onion, and garlic in oil until slightly softened and fragrant, 5 minutes. Add turkey, bay leaves, salt, peppercorns, rosemary, and dried sage. Cook until fragrant, 5 minutes more. Pour enough water in to cover turkey and vegetables.
- Bring mixture to a boil, cover pot, and reduce heat to low. Simmer, skimming fat occasionally, until flavors are blended, 4 to 5 hours. Strain liquid into a container and discard carcass and vegetables.
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Footnotes
- Nutrition:
- The nutrition data for this recipe includes the full amount of the solid stock ingredients. The actual amount of the solids consumed will vary.
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
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Reviews
Read all reviews 1114 Ratings
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Most helpful positive review
5/30/2014
Very nice. I used the slow cooker instead of stove top. Load everything in, I had to break up the carcass to make it fit, cover and cook on low overnight. The next morning, strain the solids ...
Most helpful critical review
12/12/2014
It was really good after one critical step - refrigerate overnight & skim off the layer of fat, otherwise it tastes oily, especially if you have much skin or fat left on the carcass.
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5/30/2014
Very nice. I used the slow cooker instead of stove top. Load everything in, I had to break up the carcass to make it fit, cover and cook on low overnight. The next morning, strain the solids ...
12/26/2015
One point I would like to make: when cooking down the carcass, you should really really break the bones first! Use a hammer to crush them, or poultry shears....the marrow in the bones is LOADED...
12/12/2014
It was really good after one critical step - refrigerate overnight & skim off the layer of fat, otherwise it tastes oily, especially if you have much skin or fat left on the carcass.
11/26/2017
Turned out great, easy and delicious! Made for pot pies and soup and still had some extra to freeze for later
7/29/2016
I freeze chicken remnants until I have time to cook and can a batch or two of this. I cook in the crockpot overnight instead of cooking stove top, then I strain, refrigerate several hours, and ...
12/7/2019
Doubled the sage, simmered for 8 hours! Best I have ever had or made!
12/1/2019
I used this stock recipe for two carcasses. I doubled it and it worked out great. I would definitely use it again.
10/24/2016
I always brine my turkey and a couple extra turkey necks and freeze them. Whenever I need to make stock I just use thaw a couple necks and it makes great stock.