Leftover T-Day Turkey Stock

Rating: 4.73 stars
15 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

By Shasta

Gallery
1 more images

Recipe Summary

prep:
15 mins
cook:
4 hrs 10 mins
total:
4 hrs 25 mins
Servings:
10
Yield:
10 servings
Nutrition Info
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

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.

Nutrition Facts

Per Serving:
436 calories; protein 18.7g; carbohydrates 5g; fat 37.5g; cholesterol 102.6mg; sodium 1015.1mg. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Baking Nana
Allstar
Rating: 5 stars
05/30/2014
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 and you are done. I do add the skin from the turkey but the fat rises to the top after it chills and can easily be scooped off. Read More
Helpful
(17)

Most helpful critical review

Emily Ohmes
Rating: 3 stars
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. Read More
Helpful
(7)
15 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Baking Nana
Allstar
Rating: 5 stars
05/30/2014
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 and you are done. I do add the skin from the turkey but the fat rises to the top after it chills and can easily be scooped off. Read More
Helpful
(17)
Caj
Rating: 4 stars
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 with good nutrients and flavor. This makes all the difference in the world, and your broth should end up somewhat gelatinous. Also, as at least one other reviewer pointed out, your best bet is to strain and then allow the broth to cool so you can remove the fat. Other than this, it's a great recipe. Read More
Helpful
(8)
Emily Ohmes
Rating: 3 stars
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. Read More
Helpful
(7)
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Ciji
Rating: 5 stars
07/30/2016
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 skim off the fat. Otherwise I have been making it as written for the past two years and I love it! Read More
Helpful
(1)
Anthea Halpryn
Rating: 5 stars
11/27/2017
Turned out great easy and delicious! Made for pot pies and soup and still had some extra to freeze for later Read More
Helpful
(1)
Jennifer Lage
Rating: 5 stars
12/01/2019
I used this stock recipe for two carcasses. I doubled it and it worked out great. I would definitely use it again. Read More
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Jcmacisaac
Rating: 5 stars
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. Read More
James Briden
Rating: 5 stars
12/07/2019
Doubled the sage simmered for 8 hours! Best I have ever had or made! Read More
Nadia Zullo Barsamian
Rating: 5 stars
11/28/2014
Yum! I then used this to make the 2nd half of the Day-After-Thanksgiving Turkey Carcass Soup recipe. Read More
More Reviews
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