There's nothing more wholesome than using leftover turkey to make some soul warming turkey stock. This turkey stock is delightfully easy to make, perfect for using in all kinds of fall and winter recipes, and it freezes like a dream!
Ingredients
3-4lbcooked turkey bones
Optional Ingredients (see notes)
2mediumonions, quartered (you can leave the skin on)
2mediumcelery stalks, roughly chopped
2mediumcarrots, roughly chopped
1headgarlic, cut in half (no need to peel the cloves)
½teaspoonpeppercorns
Optional: rosemary branch, a few sage leaves, a few sprigs of thyme
Instructions
Remove the meat from the turkey bones then break the bones into smaller chunks that will fit into your pot. Put the turkey bones and any or all of the optional ingredients into your pot and cover with 2-3 inches of cold water.
2 medium onions, 2 medium celery stalks, 2 medium carrots, 1 head garlic, ½ teaspoon peppercorns, Optional: rosemary branch, a few sage leaves, a few sprigs of thyme, 3-4 lb cooked turkey bones
Bring the pot to a simmer over medium-high heat - don't let it boil or you will have a cloudy stock. Lower the heat, cover the pot, and simmer it gently for 3-4 hours.
Remove the pot from the heat and use tongs to remove the large bones and vegetables. Then, strain the stock through a colander into a large bowl.
Next, place a fine-mesh sieve over another bowl and strain the turkey stock once more to remove any small particles.
Either use the stock right away or cool it in your fridge for 24 hours. If there is a layer of fat on top, scoop it off. Transfer the cooled stock to jars to store in your fridge for up to 3 days, or transfer it to freezer bags to freeze for up to 6 months.
Slow Cooker Instruction
Place all the ingredients into your slow cooker and fill the pot with cold water. Turn your slow cooker to low for 10 hours. Note: you can slow cook the stock for up to 24 hours if needed, but you may want to add a little more water halfway through. Continue with step 3 above once you're finished cooking.
Notes
While the bones can be raw, this is a great way to use the bones after you roast a turkey for Thanksgiving or Christmas.The optional ingredients will add some flavor to the stock, but even without them, it is still very tasty. You can also save carrot peels and celery, garlic, and onion trimmings to use instead of whole vegetables. To remove the fat from the stock, chill it in your fridge and the fat will solidify on top. Then, simply scoop the fat out.The amount of stock you get from this recipe will vary mostly due to the size of your pot.