Turkey Stock

Ingredients

• 2 mediumturkey carcasses
• 3 largecarrots
• 3 largecelery stalks
• 1 largeonion
• 3 clovesgarlic, crushed
• 3bay leaves
• ½ tbspwhole peppercorns
• to tastesalt
• 10 litres, or enough to coverwater

Instructions

1. 1

   Simmer the stock

   Put the vegetables in a large stockpot, followed by the turkey carcasses, seasonings and bay leaves. Pour in 10 litres of water, or enough to cover everything if using a smaller amount. Bring to the boil over high heat and boil for 3 hours, stirring occasionally and checking that nothing sticks to the bottom.

2. 2

   Remove solids

   Take the vegetables and carcasses out of the pot. Pick off any meat remaining on the carcasses and set it aside; discard it, freeze it for another use or reserve it to add to soup later.

3. 3

   Strain and chill

   Strain the stock to catch any small pieces left in the pot. Let it cool, then refrigerate overnight. You can use it straight away, though it may contain more fat.

4. 4

   Skim and reheat

   After several hours or the next day, lift off the layer of white fat from the surface with a spoon and discard it. Reheat the stock for drinking or soup, strain it again if small pieces remain, or divide it into batches to freeze.

5. 5

   Serve or store

   Enjoy the stock as a drink or use it as a base for soup.

What is turkey stock?

Stock is a savoury liquid made by simmering bones or carcasses with vegetables and seasonings. It is used as a foundation for soups and other dishes, or served on its own as a warming drink.

This version uses turkey carcasses, which give the broth its flavour, alongside familiar stock vegetables and aromatics. Chilling it before serving makes it easy to remove the fat that rises to the top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 35 calories, 5g protein, 2g carbs, 1g fat.

The turkey carcasses contribute most of the stock’s protein, while the vegetables add a small amount of carbohydrate. Fat content depends on the carcasses and how thoroughly the chilled surface is skimmed. For a more filling meal, serve the broth as part of a soup with vegetables and a source of carbohydrate such as potatoes or noodles.

The ingredients that build flavour

Turkey carcasses: they form the base of the stock and may leave some meat behind to save for soup.

Vegetables and aromatics: carrot, celery, onion and crushed garlic lend savoury depth as they simmer.

Seasonings: bay leaves, peppercorns and salt round out the flavour; add salt to taste.

Keep everything covered

Water: the recipe calls for 10 litres, but the practical guide is to add enough to cover the ingredients in the pot. If your pot cannot hold that much, use a smaller amount while keeping everything submerged.

Pot space: arrange the vegetables underneath the carcasses as described, and make sure the pot is large enough to hold the water safely.

Watch the long simmer

The stock boils for 3 hours over high heat, with occasional stirring. Check the bottom of the pot as you stir so ingredients do not stick.

Use a sturdy stockpot with enough room for the ingredients and liquid. Keep an eye on the pot throughout the simmer.

Straining and chilling

Straining: pass the liquid through a strainer to remove small pieces of vegetables or other solids. If any remain after chilling, strain the stock a second time.

Chilling: refrigerate the cooled stock overnight or for several hours. The solid layer of fat on the surface can then be lifted away with a spoon.

How to serve it

As a drink: reheat a portion and serve it warm, adjusting the seasoning to taste if needed.

As a soup base: use the stock in a soup and add any reserved turkey meat. It also freezes in batches for another day.

Recipe notes & tips

• Use enough water to cover the ingredients if your pot cannot hold the full 10 litres.
• Stir occasionally during the simmer and check the bottom of the pot.
• Save any meat picked from the carcasses for soup or another use.
• Cool the stock before putting it in the fridge.
• Strain it again if small pieces remain after the first pass.
• Freeze the stock in batches that suit how you plan to use it.

Variations

• More turkey meat: reserve meat from the carcasses and add it to soup made with the stock.
• Stronger seasoning: adjust the salt to taste when reheating the finished stock.
• Smaller batch: use less water, adding only enough to cover the ingredients.
• Soup base: use the stock in place of another broth when making soup.
• Frozen portions: divide the strained stock into batches before freezing.

Common mistakes to avoid

• Leaving ingredients uncovered: add enough water to cover everything in the pot.
• Forgetting to stir: stir occasionally and check that nothing is sticking to the bottom.
• Skipping the straining: strain the liquid to catch small pieces before chilling.
• Skimming while hot: chill the stock first so the surface fat can be lifted off.
• Discarding useful meat: pick any remaining turkey meat from the carcasses and save it if you want it for soup.

How to store

Cool the strained stock and refrigerate it overnight before skimming the surface fat. Use it after reheating, or divide it into batches and freeze for later; the recipe does not specify storage times.

Frequently asked questions