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Use-it-Up Turkey Stock

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Use-it-Up Turkey Stock
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  • Prep 20 min
  • Total 16 hr 30 min
  • Servings 10
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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 Jul 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.

Nutrition

50 Calories, 3g Total Fat, 5g Protein, 0g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: About 1 Cup
Calories
50
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
340mg
14%
Potassium
210mg
6%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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