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Turkey Stock

November 23, 2012
by Shannon Hepburn

It’s all about the leftovers, really getting the most out of the food you buy. After everyone has had their fill of sandwiches, save that carcass for turkey stock.  A flavorful and rich stock is the foundation for countless soups and stews.  I often freeze my stock and use it later when I find myself craving the flavor of turkey again.

Turkey Stock
  • 1 turkey carcass, broken into a few pieces
  • 2 stalks celery, coarsely chopped
  • 2 carrots coarsely chopped
  • 2 onions, coarsely chopped - no need to peel
  • 1 bay leaf
  • 1 tablespoon dried thyme
  • 1 tablespoon black peppercorns
  • a handful of fresh parsley - 6 or more stems
  1. In large stockpot, combine turkey pieces, celery, carrots, onions, bay leaf, thyme, peppercorns and parsley and enough water to cover everything. Stuff will float - don't worry about it. Bring to boil and skim off any foam. Reduce heat and simmer for about 2 hours.
  2. Strain through cheesecloth-lined sieve set over large bowl and let cool. Refrigerate until fat solidifies on surface, about 8 hours or overnight. Skim off fat and discard. Or you may use the stock right away - it's just easier to remove the fat once it has solidified. Refrigerate in airtight container for up to 3 days or freeze for up to 4 months.


For inspiration, here are a few SOUP RECIPES from THE KITCHEN.