Turkey Stock

Turkey Stock

Julia

"Make a great stock with the carcass and then create wonderful soups. The recipe is the basic stock recipe my great grandma used and her mother before her. Once you have a basic stock you can add leftovers, use it to cook rice, make a soup with dumplings, the uses are endless. Hot stock with a few veggies and alphabet pasta is great after school warm-up. I have soup made in the fridge so hubby can snack on it instead of junk."
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Ingredients

1 h 30 m servings 63 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 63 kcal
  • 3%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 453 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Combine turkey carcass, onions, carrots, celery, green bell pepper, garlic, chicken bouillon cubes, peppercorns, and bay leaves in a stockpot; pour in enough water to cover. Bring mixture to a boil, reduce heat, and simmer until flavors blend, about 1 hour. Remove stockpot from heat and let sit for 15 minutes. Strain stock through a cheese cloth and discard solids.

Footnotes

  • Cook's Notes:
  • I keep ends of root veggies, tops of the peppers, and use them for the meat stock when I make soup from the Sunday roast. Leaving the skin on the onion will darken the stock and add more taste. I use roasted peppers and whole roasted garlic.

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Reviews

Read all reviews 6
  1. 6 Ratings

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Most helpful positive review

Though this is a good recipe, I cook it for a lot longer...4 hours! I also added a tbsp. of dried parsley and thyme, plus salt and pepper. I don't use a lot of salt as that can be added in whe...

Most helpful critical review

Horribly bland. A recipe does not deserve 4-5 stars if the directions say to simmer 1 hour but everyone who succeeds at making it simmers it for 4 hours. I added more like 10 bouillon cubes and...

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Though this is a good recipe, I cook it for a lot longer...4 hours! I also added a tbsp. of dried parsley and thyme, plus salt and pepper. I don't use a lot of salt as that can be added in whe...

Very good basic stock recipe! I let mine simmer longer than called for and didn't have celery on hand this time, but otherwise followed ingredients / instructions. As soon as it cools, I'll be d...

I used this recipe to make turkey stock for the first time. It came out great -- thanks for sharing.

I used this recipe as a guide - no green pepper - but that is just it a recipe is here you are start here and have fun with it. I loved it !

Horribly bland. A recipe does not deserve 4-5 stars if the directions say to simmer 1 hour but everyone who succeeds at making it simmers it for 4 hours. I added more like 10 bouillon cubes and...

Made this Christmas Day with the left over turkey carcass. This is a great recipe!

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