Home Made Turkey Stock

  • Place the whole turkey carcass in a large stockpot.
  • Add large chunks of vegetables and a few whole spices and sprigs of herbs.
  • Fill the stock pot with cold water to cover the ingredients by about two inches.
  • Simmer for several hours, adding a bit of water as necessary to maintain the volume.
  • You do not want the stock to boil, as this will lead to too much evaporation.
  • Also, the proteins and fats being released from the bones can emulsify and make the stock cloudy.
  • This will not affect the final flavour of the dish, but if you want a pretty and clear stock, make sure the stock does not boil.
  • The stock is ready when you can snap a small turkey bone in half with very little effort.
  • Strain the stock through a fine strainer, pressing down on the solids.
  • Discard the solids, and strain the stock again.
  • If you are going to use the stock immediately, carefully skim off the fat that rises to the top.
  • If not, you can leave the fat on as it can be more easily removed when solidified.

Standard Turkey Stock:
  • 1 turkey carcass
  • 1-2 yellow onions (skin on), cleaned and cut in half
  • 2 large carrots, scrubbed and cut in half
  • 2 ribs celery (leaves included), cut in half
  • Parsley stems
  • 2-3 bay leaves
  • 10-12 whole peppercorns
  • Cold water, to cover by 1”

Other additions or substitutions
  • Use leeks, well washed, instead of onions
  • Add 1 head of garlic, cut in half (or just a couple of whole cloves)

Chinese-Style Turkey Stock
  • In addition to the standard ingredients, add:
  • a ½” piece of fresh ginger
  • 2 whole star anise pods

Italian-Style Turkey Stock
  • In addition to the standard ingredients, add:
  • white wine (about 1/8 of the amount of water)
  • 2 tomatoes, quartered and seeded
  • 2-3 tarragon sprigs or stems