Makes at least 1/2 gallon

In my opinion, turkey broth is far superior to chicken, so take advantage of the ONLY time of  year where you’ll actually have a turkey carcass on hand. Don’t let that powerful flavor (and nutrition) go to waste. Use it for soups, sauces, risotto, or braising meats.

Cooking Tip: No worries… if you can’t make the stock right away, freeze it in a plastic bag until ready.

1 roast turkey carcass
1 onion, washed, quartered, skin on
2-3 carrots, rough chopped
2-3 stalks celery, rough chopped
4-5 twigs fresh thyme
2-3 cloves garlic, skin on, smashed
1 bay leaf
Salt, to taste (optional)

Place the carcass in a large stock pot and add water to cover by about 2 inches. Bring to a low boil then turn the heat to the lowest setting. Skim off any of the “sludge” that has risen to the top. Cook, uncovered, on very low heat (there should be no bubbling) for at least two hours, up to six.

An hour before removing from the heat, add the vegetables and cook another hour. Strain. (Do you have a dog? Use any of the leftover carcass meat for dog food; I even puree the veggies for Hannah, my German shepherd.)

Optionally add salt, to taste. (You can also leave it unsalted, adding salt later to the dishes that use your homemade stock.)

Bring to room temperature before refrigerating. The fat can be skimmed off after it chills. The stock will keep for up to a week.

Food photos by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.