Homemade Turkey Stock – Kitchn (Video)

Happy Thanksgiving! I hope that you are all having a wonderful time with family and friends today.

This Homemade turkey stock from Kitchn is SO easy to make and full of flavor, you’ll be amazed at the taste difference! I used this delicious stock for my Leftover Turkey Soup, and there is NO way I will ever use store bought again.  Of course, for this recipe I used my trusty 8-qt. (7.6-L) Nonstick Stock Pot, here’s some info about it below:

8-qt. (7.6-L) Nonstick Stock Pot

Batch Cooking With Hassle-Free Cleanup

When big batches of pasta, soup, stew, or chili are on the menu, reach for this 8-qt. (7.6-L) nonstick stock pot. It’s never been easier to batch cook or prep for family get-togethers and special events. With high-quality nonstick coatings inside and out, this pot releases food effortlessly—and because it’s dishwasher-safe, cleanup is easy.

About Brilliance Nonstick Cookware

Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.

Guarantee

  • 10-year guarantee

Product Details

  • 8-qt. (7.6-L) capacity
  • Includes a lid
  • 8-layer construction with aluminum core for fast, even heating
  • Interior and exterior nonstick coatings resist scratches and help release food easily
  • The stainless-steel cap on the bottom of the pan means you can cook on any stove-top—even induction!
  • Made without PFOA
  • Heat-safe to 480°F (250°C)
  • Dishwasher-safe

Click the link to get yours today:  8-qt. (7.6-L) Nonstick Stock Pot, along with other Holiday essentials today. You’ll be glad you did! Our Holiday Shipping Schedule is listed below:

Let’s jump right in!!

Ingredients

  • 1 cooked Turkey Carcass, cut into pieces
  • 4 carrots cut into thirds
  • 4 celery stalks
  • 2 onions, quartered
  • 1 teaspoon whole peppercorns
  • 2 bay leaves
  • Handful of fresh parsley
  • Water – enough to cover carcass and vegetables

Instructions

Cut carrots, celery and onions.  Cut turkey carcass into pieces, removing most of the meat (bits left on are fine).

Add all ingredients to stock pot, cover with water.  Bring to a boil, then turn down heat and simmer for approximately 3 hours.  Set a mesh strainer over large bowl. Remove large pieces of carcass with tongs, then strain the stock through the mesh strainer, pressing on back of solids. 

Let stock cool in order for fat to rise to the top of the stock.  Remove fat with ladle.  You can use immediately for soup, or cool completely and store in a covered container in the refrigerator for up to one week, or freeze up to 3 months. 

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

NOVEMBERHosts can earn TWO items or sets of ANYTHING stoneware 60% off!!

Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

Homemade Turkey Stock – Kitchn (Video)

This Homemade turkey stock is SO easy to make and full of flavor, you’ll be amazed at the taste difference!
5 from 1 vote
Prep Time 10 mins
Cook Time 3 hrs
Course Soup
Cuisine American
Servings 2 quarts
Calories 87 kcal

Ingredients
  

  • 1 cooked turkey carcass, cut into pieces
  • 4 carrots, cut into thirds
  • 4 celery stalks
  • 1 large onion, quartered
  • 1 tsp whole peppercorns
  • 1 bay leaves
  • handful of fresh flat leaf parsley
  • kosher salt to taste
  • water – enough to cover carcass and vegetables

Instructions
 

  • Cut carrots,celery and onions.  Cut turkey carcass into pieces, removing most of the meat (bits left on are fine).
  • Add all ingredients to stock pot, cover with water. Bring to a boil, then turn down heat and simmer for approximately 3hours.  Set a mesh strainer over large bowl. Remove large pieces of carcass with tongs, then strain the stock through the mesh strainer, pressing on back of solids.  
  • Let stock cool in order for fat to rise to the top of the stock.  Remove fat with ladle.  You can use immediately for soup, or cool completely and store in a covered container in the refrigerator for up to one week, or freeze up to 3 months. 

Notes

You can also use the bones from wings and legs as a substitute for the whole carcass if you prefer.
You can use immediately for soup, or cool completely and store in a covered container in the refrigerator for up to one week, or freeze up to 3 months. 

Nutrition

Calories: 87kcalCarbohydrates: 20gProtein: 2gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.04gSodium: 94mgPotassium: 550mgFiber: 5gSugar: 9gVitamin A: 20434IUVitamin C: 13mgCalcium: 71mgIron: 1mg
Keyword broth, homemade, stock, Turkey
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Published by

0 0 votes
Article Rating
Subscribe
Notify of
guest

0 Comments
Inline Feedbacks
View all comments