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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 28.1
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 18.1 mg
  • Total Carbs: 6.8 g
  • Dietary Fiber: 1.4 g
  • Protein: 0.5 g

View full nutritional breakdown of Homemade Turkey Stock calories by ingredient
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Homemade Turkey Stock

Submitted by: HEALTHYLIVN4ME
Homemade Turkey Stock

Introduction

An easy homemade turkey broth perfect for soups and stews.

I like to use a large-size slow cooker for this but a large stock pot or soup kettle can be used instead. Just be sure to watch the water level if using anything other than a slow cooker to be sure that bones remain covered with liquid.

The stock is flavored by whatever stuffing or aromatics have been placed inside the turkey during roasting. If I'm in a hurry and don't want to deal with stuffing, I like to use some aromatics loosely placed inside of a raw turkey that has been rinsed out and patted dry with a clean towel. Coat the inside with Kosher salt, coarsely ground black pepper and ground cinnamon (or use a couple cinnamon sticks); then loosely place some quartered onions, chunks of sweet raw carrots, celery cut into 4 inch pieces, leek, and a red apple or two that has been quartered and cored into both the front breast cavity and the main body cavity of the turkey. Roast however you prefer. I like to preheat my oven to 500 degrees F. and put the turkey in a roasting pan on the lowest rack. Make a tent out of aluminum foil to put over the breast portion only. Roast for 30 minutes at 500 degrees. Reduce heat to 350 degrees and continue roasting, basting every 30 minutes until meat thermometer registers 161 degrees F. Turn off oven and let turkey sit until temperature reaches 180 degrees F. (Turkey will continue to cook even with oven turned off.) This makes a beautifully browned,moist and tender turkey with lovely pan drippings to use for this stock recipe.
An easy homemade turkey broth perfect for soups and stews.

I like to use a large-size slow cooker for this but a large stock pot or soup kettle can be used instead. Just be sure to watch the water level if using anything other than a slow cooker to be sure that bones remain covered with liquid.

The stock is flavored by whatever stuffing or aromatics have been placed inside the turkey during roasting. If I'm in a hurry and don't want to deal with stuffing, I like to use some aromatics loosely placed inside of a raw turkey that has been rinsed out and patted dry with a clean towel. Coat the inside with Kosher salt, coarsely ground black pepper and ground cinnamon (or use a couple cinnamon sticks); then loosely place some quartered onions, chunks of sweet raw carrots, celery cut into 4 inch pieces, leek, and a red apple or two that has been quartered and cored into both the front breast cavity and the main body cavity of the turkey. Roast however you prefer. I like to preheat my oven to 500 degrees F. and put the turkey in a roasting pan on the lowest rack. Make a tent out of aluminum foil to put over the breast portion only. Roast for 30 minutes at 500 degrees. Reduce heat to 350 degrees and continue roasting, basting every 30 minutes until meat thermometer registers 161 degrees F. Turn off oven and let turkey sit until temperature reaches 180 degrees F. (Turkey will continue to cook even with oven turned off.) This makes a beautifully browned,moist and tender turkey with lovely pan drippings to use for this stock recipe.

Number of Servings: 12

Ingredients

    1 turkey carcass from a 15-25 lb turkey
    2 medium carrots , peeled and cut in half crosswise
    2 medium celery stalks , cut in half crosswise
    2 medium onions , peeled and quartered
    4 quart water , cold
    1/8 tsp black peppercorns (optional)
    1 oz fresh thyme , equal to 4 sprigs (optional)
    4 parsley sprigs (optional)
    1 bay leaf (optional)

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Directions

Directions
1 Break apart turkey carcass (bones) to fit in a large stock pot or large-size slow cooker.
2. Add turkey neck and other giblets (optional)except for liver and place into slow cooker.
3 Scrape trimmings and juices from the bottom of the roasting pan used to prepare the turkey and add to slow cooker. Add vegetables, enough water to cover bones (about 4 quarts of water) and optional, peppercorns, thyme, parsley, and bay leaf. Put cooker on low heat and cook overnight
4 Drain stock through a fine sieve into a bowl. Let cool until bones can be handled. Carefully remove meat from bones. Dispose of bones, skin, vegetables and optional spices and herbs. 5 Weigh and refrigerate or freeze meat for use in soups or other recipes.
6 Chill stock, covered, several hours or overnight until fat turns solid. Remove fat solids before reheating stock. This stock can be stored in an airtight container for up to 3 months. Use it to make soup or stews.


Number of Servings: 12

Recipe submitted by SparkPeople user LAPBAND2008.






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Member Ratings For This Recipe

  • This is how I make my stock. I couldn't find my recipe and wanted to make sure I have one. Thanks for posting. - 11/17/10

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