Learn How to Make Turkey Stock using the leftover bones, carcass, neck, and giblets from your Thanksgiving turkey. Use it to make nourishing soups and stews or freeze it for later.
Key Ingredients: – Cooked turkey carcass – Onion – Celery – Carrots – Garlic cloves – Fresh parsley – Bay leaves – Black peppercorns – Water – Salt Swipe up for the full list!
In a large stockpot, transfer the cooked turkey carcass along with the neck, giblets, and leftover skin. Add onion, celery, carrots, garlic, parsley, bay leaves, and black peppercorns.
Cover with about 4 quarts of cold water and bring to a boil. Reduce heat and simmer for 3-4 hours, skimming off any foam. Strain the stock by removing bones and carcass, pouring through a fine-mesh strainer.
Allow the stock to cool before storing in airtight jars or containers. Refrigerate for up to 5-7 days or freeze for 3-4 months.