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My review
Leftover T-Day Turkey Stock
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 436 calsOriginal recipe yields 10 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
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.
Nutrition Facts
Per Serving: 436 calories; 37.5 g fat; 5 g carbohydrates; 18.7 g protein; 103 mg cholesterol; 1015 mg sodium. Full nutrition
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Reviews
Read all reviews 910 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
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.
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 ...
11/28/2014
Yum! I then used this to make the 2nd half of the Day-After-Thanksgiving Turkey Carcass Soup recipe.