How To Make Turkey Stock

One of the things I traditionally do the morning after Thanksgiving is to make a big pot of turkey stock. Depending on how early we eat our big Thanksgiving meal, I have even done it that evening. Here’s how I make it.

  • 1 turkey carcass
  • 2 medium onions, sliced
  • 3 ribs celery, cut up
  • 2 medium carrots, cut up
  • 1 bay leaf
  • 2 teaspoons dried leaf thyme
  • 2 teaspoons salt
  • dash pepper

Add your turkey carcass to a large stock pot. If needed, break it up into pieces. Add everything else to the pot and cover it with plenty of cold water. I usually fill mine up to 2 to 3 inches below the lip of the pot. Turn your stove to medium heat and allow the stock to come to a simmer, turn the heat down to low to simmer everything for 3 hours. During the first 30 minutes skim any foamy buildup from the top with a large spoon. The more you skim, the better your final stock will be.

Allow the stock mixture to cook, then strain it into another pot. Put the stock into the fridge overnight. This will allow all the fat in the broth to come to the top and solidify. In the morning, you’ll have a solid piece of fat on top of the pot. Gently remove it and toss it. Use your turkey stock in your favorite soup and stew dishes. I like to use it in this crockpot turkey soup recipe.

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