Use-it-Up Turkey Stock

Prep 20 min
Total 16 hr 30 min
Servings 10

Don't toss those turkey bones! Or those herb stems, carrot peels or onions bits. Sweep it all into a pot and make this versatile stock. It’s a wonderfully satisfying way to make something tasty out of ingredients that might otherwise be mistaken as worthless scraps. And since you’re bound to be loaded down with these types of ingredients post-holiday, this is the ideal time to give this recipe a try. Once you’re stocked with this soul-satisfying staple, you’re within minutes of soups, casseroles, risottos and so much more!

By Betty Crocker Kitchens

Updated July 31, 2019

Ingredients

4

lb roast turkey carcass, cut in 4- to 6-inch pieces
4

quarts water
2

cups chopped onions
1

cup chopped carrots
1

cup chopped celery
10

sprigs fresh parsley
3

stems thyme
1

teaspoon whole peppercorns

Steps

1

In 8-quart or larger Dutch oven or stockpot, place turkey carcass. Cover with water; heat to boiling over high heat. Skim foam from top of mixture; reduce heat to medium-low. Simmer uncovered 6 hours.
2

Stir in remaining ingredients. Cook 2 hours longer. Remove from heat; cool 30 minutes. Strain stock, and discard solids. Cover and refrigerate stock until completely cool, at least 8 hours and up to 24 hours. Remove fat from top of stock, and discard.
3

Refrigerate and use within 2 days, or portion stock into freezer-safe containers and freeze up to 6 months.

For even more stock supplies, roast the turkey neck in the bottom of the roasting pan with the turkey, and add it to the stock pot as well.
Save your carrot peels, celery tops, onion scraps and stripped parsley and thyme stems in a freezer bag. Toss them in the freezer until stock-making day, then thaw them in the fridge while the bones simmer. Then throw them in the pot for the last couple of hours of simmering with some peppercorns for the best kind of recycling—the kind that leads to delicious meals down the line.