Turkey Stock for Turkey Soup with Carcass
The first time I experimented with making broth out of a cooked turkey carcass, I was a bit skeptical about how much flavor it would really impart. Then I was blown away by how much gelatin I pulled out of that turkey carcass! This rich turkey broth is easily made with your holiday leftovers and scraps and will make your turkey soup taste amazing. It adds a rich, complex taste to turkey carcass soup, rice pilaf, and sauces, instead of using boxed broth. If you have any leftover gravy that you won’t use up, it will add richness to the broth or your soup, as well. You can add this to your turkey recipe archives to make every Thanksgiving.
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Homemade Turkey Stock
1 turkey carcass, broken down into a few pieces
2 cups vegetable scraps, like ends of celery, onions and leeks; carrot peelings
A few sprigs fresh herbs like rosemary, thyme and sage
Optional: 1 smashed garlic clove, 1 tsp. black peppercorns, bay leaf Optional: turkey neck, raw or cooked
Add all of the ingredients to a large soup pot and cover completely with water, plus an extra inch of water on top. Bring to a low simmer on medium heat and cook for 1 1/2-2 hours, until you have a rich broth, reducing heat as needed. Cool completely if you won’t be using it right away for turkey carcass soup. Refrigerate for up to 5 days, or freeze into 2-cup portions.
Prep time: 5 minutes
Cook time: 2 hours
Makes 1 1/2 quarts stock / broth / bone broth–whatever you want to call it
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Turkey Stock for Turkey Soup with Carcass
By Published: November 22, 2016
- Yield: 1 1/2 quarts
- Prep: 5 mins
- Cook: 2 hrs 0 min
- Ready In: 2 hrs 5 mins
This rich turkey broth is easily made with your holiday leftovers and scraps. It adds a rich, complex taste to rice pilaf, soups and sauces, instead of using boxed broth. If you have any leftover gravy that you can’t use, that adds richness to the broth, as well.
Ingredients
- 1 turkey carcass broken down into a few pieces
- 2 cups vegetable scraps, like ends of celery, onions and leeks; carrot peelings
- a few sprigs fresh herbs like rosemary, thyme and sage
- Optional: 1 smashed garlic clove, 1 tsp. black peppercorns, bay leaf
- Optional: turkey neck raw or cooked
Instructions
- Add all of the ingredients to a large soup pot and cover completely with water,
plus an extra inch of water on top. Bring to a low simmer on medium heat and
cook for 1 1/2-2 hours, until you have a rich broth, reducing heat as needed.
Cool completely. Refrigerate for up to 5 days, or freeze into 2-cup portions.
I'm a chef nutritionist, not the food police. I eat cookies but make sure to eat my broccoli too.
