Difficulty
Average Recipe
Prep Time
20 minutes
Cook Time
3 hours
Servings
8 quarts

After roasting your holiday turkey, save the bones and skin to make a rich and nourishing stock! If your turkey carcass is still whole, you will need a large pot in order to make this. I use my 14-quart canning pot. The trick to making a good stock is to have a good balance of water to veggies and bones. You can salt it or leave it unsalted. I like to add a moderate amount of sea salt to my stocks. Some people prefer to omit the salt because it is easier to cook with this way. For example, you might end up adding too much salt to the recipe that the stock is used in. Feel free to add a variety of vegetables and vegetable scraps to this stock. Most varieties of mushrooms work well with turkey to create a richly flavored stock. I used shiitake in this batch. Don't add squash peels, potato peels, or tomatoes. Leeks, onions, garlic, carrots, celery, mushrooms, savory herbs all pair well with poultry stock. I add a little vinegar to my stocks which helps to pull the minerals from the animal bones creating a nutrient-rich stock. This is especially important for growing children and pregnant and nursing mamas.

Read more about this recipe on the blog.

How to Make Turkey Stock

Ingredients
1 turkey carcass (meat pulled from the bones)
2 large onions chopped
1 leeks chopped
1 heads garlic cut in half cross-wise
4 large carrots chopped
5 celery stalks chopped
1 pints cremini mushrooms chopped
1 handfuls fresh rosemary
1 handfuls fresh thyme
1 handfuls fresh marjoram
1 handfuls fresh sage
½ bunches parsley chopped
2 teaspoons whole black peppercorns
1 tablespoons sea salt
8 quarts water
3 tablespoons raw apple cider vinegar