Homemade Turkey Stock
There is nothing better than homemade stock. Chicken stock, vegetable stock, fish stock, whatever stock, this stuff is gold. Stock shows up in so many of my recipes (broccoli soup, eggplant tomato sauce, chicken soup, sauteed mustard greens, beef stew) because it’s a healthy way to add moisture and flavor to dishes. The old adage of waste not, want not, is so applicable when it comes to making stock because you’re using parts of the animal that wouldn’t otherwise get eaten or you’re emptying out the bottom of your vegetable drawer. Making stock is an economical way to stretch your food to go longer and longer and provide more delicious substance for your family.
The absolute best time to whip up a batch of homemade turkey stock is after a big holiday dinner. After having cooked the best turkey you’ll ever cook (granted it was the first turkey I ever cooked but it was pretty dang good) you’ll have lots of bones left over. You might think that after spending all day cooking the last thing you want to do is cook some more, but I’m telling you, this is so easy! You just set it, and forget it.
It takes only a few minutes to gather everything into the pot and fill it with water. There’s no need to peel the vegetables or even take the skin off the onions since you’ll be straining everything at the end anyways. While your kitchen helper is doing the dishes, you can throw this together and still have time to dry and put away all the dishes. Then leave it to simmer while you enjoy family time before straining the stock and heading to bed. Perfection.
- Bones from a turkey roast, meat removed
- The neck and organs you took out of the turkey before roasting and placed in the fridge
- 2 Large onions, chopped
- 2 Large carrots, chopped
- 6 Stocks of celery, chopped
- 1 Sprig of fresh oregano
- 1 Sprig of fresh thyme
- 1 Sprig of fresh basil
- Salt and pepper to taste
- 8 Cups or more of filtered water
- After cleaning the meat from the bones of the turkey, place the carcass in a large stock pot with the rest of the ingredients
- Add water all the way up to the brim of the stock pot
- Set the temperature to medium and when it starts to boil lower to a simmer
- Skim off any foam that appears and discard
- Allow the mixture to simmer for 3-4 hours adding more filtered water to replace the water that evaporates
- When the stock is ready strain the contents through cheese cloth over a large bowl to end up with a clear and delicious broth
- Place stock in small containers and freeze for easy
It’s so satisfying to pull one of these containers out of the freezer and enjoy your Homemade Turkey Stock whenever you want. If you do opt to buy the store bought version, make sure to read the ingredients and make sure it’s not too far off from what I’ve listed here. I’ve seen so many stock brands that contain additives and artificial flavors which is so sad when you realize how easy it is to make simple and additive free stock. (If you’re wondering what else I have in my freezer, that Superfood Fudge is absolutely amazing!!)
Now that you have the stock under control you’re going to want to grab the recipes for the rest of my holiday dinner:
Happy boiling my friends,