Homemade Turkey Stock
By: Mike, Posted: 10/10/2023
Don’t get rid of your leftover turkey this year. Try our awesome Homemade Turkey Stock it’s the perfect addition to any meal.
Our Homemade Turkey Stock
With summer over and fall in full swing our family tends to spend more time indoors. With the joy of holidays around the corner Minda and I start the planning for everything we need for our thanksgiving feast. My favorite thing to cook is my Kick’n Holiday Turkey. I use our Kick’n Holiday Turkey for multiple meals, and nothing goes to waist. That includes the leftover turkey carcass. Toss it in with some veggies to make an amazing Homemade Turkey Stock that is a perfect substitution for water in any meal.
Ingredients, Substitutions, and Additions
Water – Water is a key ingredient in any stock.
Fresh Herbs – Fresh herbs are a perfect aromatic that help leave a subtle hint of flavor in the stock.
Veggies – Adding vegetables like onions, carrots and celery add amazing flavor.
Dry Seasonings – Adding whole peppercorns and bay leaves help deepen the flavor.
Turkey Carcass – Use your leftover turkey carcass from thanksgiving dinner.
Preferred Pairings for Homemade Turkey Stock
Our Homemade Turkey Stock is a perfect substitute for any store-bought stock in your next recipe. Our stock does run out fast, but we love using it in our soups and stews. It also goes perfect in our Quick and Easy Mexican Rice.
Chicken and Orzo Vegetable Soup – Chicken and orzo vegetable soup is fabulous for chilly days. Served with a side of sourdough, it is the perfect meal to warm up your insides.
Quick and Easy Mexican Rice – One of our favorite sides is our Quick and Easy Mexican Rice. This rice has lots of flavor and can be made in just a few minutes.
Helpful Tips
- When making a stock start with a set amount of water and don’t add any additional during the cooking process. This will thin or dilute the stock.
- We use a 12-quart stock pot with 8 quarts of water. Make sure to leave some room as the water will rise when everything else is added.
- Cut your veggies into 2-to-4-inch pieces. At this size they are more manageable when simmering.
- I love roasting the veggies before adding them to my stock. Roasting the veggies brings amazing flavor and sweetness to your stock.
- When cooking your stock bring it to a boil then immediately reduce to a simmer. Cooking your stock at a boil breaks down the flavors and can lead to a weaker stock. When simmering your stock, it is easier to skim off the foam that accumulates while cooking.
- When your stock is finished, place it into the refrigerator overnight. This hardens the fat on top of your stock and is perfect for easy removal.
- Stock will last up to 7 days in your refrigerator or 6 months in the freezer.
Ingredients for Homemade Turkey Stock
- 1 Turkey Carcass
- 32 cups or 8 quarts water
- 1 tbs Black Peppercorns
- 2 Bay Leaves
- ½ bundle Fresh Thyme
- 4 sprigs Rosemary
- 2 sprigs Sage
- 6 cloves Garlic
- 1 large Onion
- 4 large Carrots
- 4 Celery Stocks
- 1 tbs Oil
Directions
Preheat oven to 375 degrees.
Wash and dry celery and carrots. Cut celery, carrots, and onion into 2-inch pieces and place in a large mixing bowl. Add 6 cloves garlic and oil and mix until all veggies are fully coated. Transfer to an aluminum foil lined baking sheet and roast for 30 minutes. Remove from oven and set aside.
Place turkey carcass, roasted veggies, herbs and spices into stock pot and cover with water. Bring water to a boil over a high heat then reduce temperature to a medium/low and simmer for 4 hours. Use a spoon to remove any foam that accumulates while simmering. Stir occasionally to prevent burning.
After 4 hours remove from heat and strain stock into heat resistant containers. Let the stock cool then place in the refrigerator or freezer and enjoy whenever needed.
Hi, We are Mike and Minda. Thank you for stopping to take a look at our Kick’n Kitchen! We are a husband and wife team that have a love for food and cooking. Come with us on our journey of rediscovering recipes from our youth and find new recipes to fall in love with.
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Homemade Turkey Stock
1
Quarts40
minutes4
hoursDon’t get rid of your leftover turkey this year. Try our awesome Homemade Turkey Stock it’s the perfect addition to any meal.
Ingredients
1 Turkey Carcass
32 cups or 8 quarts water
1 tbs Black Peppercorns
2 Bay Leaves
½ bundle Fresh Thyme
4 sprigs Rosemary
2 sprigs Sage
6 cloves Garlic
1 large Onion
4 large Carrots
4 Celery Stocks
1 tbs Oil
Directions
- Preheat oven to 375 degrees.
- Wash and dry celery and carrots. Cut celery, carrots, and onion into 2-inch pieces and place in a large mixing bowl. Add 6 cloves garlic and oil and mix until all veggies are fully coated. Transfer to an aluminum foil lined baking sheet and roast for 30 minutes. Remove from oven and set aside.
- Place turkey carcass, roasted veggies, herbs and spices into stock pot and cover with water. Bring water to a boil over a high heat then reduce temperature to a medium/low and simmer for 4 hours. Use a spoon to remove any foam that accumulates while simmering. Stir occasionally to prevent burning.
- After 4 hours remove from heat and strain stock into heat resistant containers. Let the stock cool then place in the refrigerator or freezer and enjoy whenever needed.
