Homemade Turkey Stock Recipe

Updated: Jan 8



Turkey stock is an absolute must after Thanksgiving or really anytime you have turkey. Stock in general is under utilized and under made by hunters even though it is probably the easiest and most versatile thing to make with leftovers. You can also make this recipe with venison bones or other game birds. Stock is a game changer in your culinary life and it makes food so much more flavorful. Make a ton and freeze it so you can use it whenever you need!


Here is the big secret about making stock- you can't screw it up and there is no “right “ way to make it. Just put whatever veggies you have on hand in the pot. Here is a traditional breakdown though if you like an ingredients list.


You Will Need:


1 turkey carcass

Leftover turkey giblets

Whole carrots

1-2 Onion (we used white)

Celery stalks

1 Orange

Fennel Stalk

Oregano

Thyme

1 big pot



After Thanksgiving dinner take your turkey and pick off all edible meat for leftovers. Put the carcass in the biggest pot you have. Take an onion and orange and quarter them and toss into the pot. Rough chop some carrots and celery stalks and throw them in too.

Next add all the turkey giblets, this should include the neck, any extra skin you trimmed off, gizzard, kidney, and heart. If you kill a spring turkey be sure to keep these edible organs for this purpose. They add so much flavor to your stock.


We also threw in some rough chopped fennel stalks, oregano, and thyme from our garden. Finally season with salt and pepper.




Fill the pot with water towards the top and bring it to a boil, once boiling reduce the heat to a simmer. Let simmer for 2-3 hours and stir occasionally. After that time, turn off the heat and remove the carcass and any other bones with tongs.




You can now strain the liquid through a sieve or a mesh strainer with cheesecloth. Your goal is to end up with just the liquid and remove any bits left over from veggies or turkey. Pout into Tupperware's and allow to cool.






Let your stock sit and you can skim the fat off the top if you wish. Once cool you can now freeze your stock. I'd suggest smaller containers for freezing so you can use one for each use. Enjoy this liquid gold and let us know what you use it on!




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