Homemade Turkey Stock will be your secret weapon to great tasting soups and recipes like Crockpot Chicken and Dumplings! Forget the watered down store bought stuff!

You will have family and friends swooning over your homemade meals! And our homemade turkey stock recipe will be your new best friend!

We refer to this stock as liquid gold in our house!

The rich and flavorful broth is perfect for any chicken or turkey based soups and also for chicken and dumplings. Yes, you can use turkey stock for chicken based meals.

Homemade turkey stock is low in calories and high in flavor! If you are into calculating and calorie crunching then go here: https://www.nutritionix.com/food/turkey-broth.

Plan ahead time wise for making our homemade turkey stock!

Making your own homemade Turkey stock is easy to do but is a time consuming process. It takes about 4 hours to simmer on the stovetop so plan ahead for this recipe.

Don’t be alarmed! You don’t have to stay in the kitchen the entire time babysitting that pot of soon to be homemade turkey stock.

Tip: you can also use chicken instead of turkey if that is what is available to you.

This is stock not broth and there is a difference

There is a common misconception that turkey stock is the same as turkey broth. While both are fairly similar, there is a difference. That is to say, the main difference is in the ingredients.

Turkey broth is made with the actual turkey meat. However, turkey stock is made with the turkey bones.

We like to make the turkey stock as it allows the natural flavors of both the turkey and vegetable shine through.

For more information, check out this link here: https://www.campbells.com/swanson/broth-vs-stock-vs-bone-broth/

Hope you saved the turkey for homemade stock

The holidays is the perfect time to make our homemade turkey stock. We just finished Thanksgiving and made our stock from the Turkey carcass we had left over.

Yes, you read it right. In order to make turkey stock, you gotta have the turkey carcass. And what better way than after Thanksgiving or Christmas?

So hopefully you saw our comments in our Roasted Citrus Herb and Honey Turkey recipe about saving said remains….otherwise you’re outta luck:(. That Christmas Turkey is coming, though!

You have your leftover turkey carcass? Well, it is your lucky day! Get ready to make some stock!

Step by step directions to making homemade turkey stock

1. Place the turkey carcass in a large stock pot. You may have to break it up a bit to get it to fit, or even reserve part of it to make an additional pot of stock. Remove as much of any meat off first.
2. Add in the aromatics: the onions, garlic, celery, and carrots.
   • They add a wonderful well rounded flavor to the already robust turkey stock!
3. Fill the stock pot with enough water to cover the turkey carcass, and place on stove top. Set the heat to medium high, and cover halfway with a lid.
4. Bring to a boil then reduce heat to medium low to keep at a steady simmer.
5. Let this cook for 3 to 4 hours, stirring from time to time. At the 3 hour mark, taste the broth, checking for seasoning.
6. When the stock is done, move to the sink, and carefully remove the vegetables and bones from the pot, a bit at a time, into a sieve or colander over a large heat resistant bowl.
7. You want to get all of the stock to drain from these as you go.
   • Reserve the cooked carrots and garlic if desired, they make for a great snack.
8. After you have the bones, meat, and vegetables from the pot, set aside, if you are inclined to save the meat for other recipes.
9. While doing all of this, make sure your bowl isn’t overflowing! Pour drained stock into another large pot, and continue with straining the rest of the stock.
10. Once you have all of the stock strained, set aside to cool for about an hour. Then take a spoon across the top to skim off the extra fat.
11. Now, carefully pour the stock into freezer containers, about 2-4 cups each, and allow these to cool completely before placing in the freezer.

Turkey stock stays good in the refrigerator for up to 3 days and in the freezer for up to 6 months.

Wrap up and conclusion

We love the flavor of our homemade turkey stock and we use it in soups, chicken and dumplings and for making gravy.

The rich and robust flavor only highlights your chosen dish and will make you the star of your kitchen.

It is time consuming only in the amount of time to cook but you don’t have to hover over the pot, just stir every once in awhile.

Turkey stock keeps well and can be in the fridge for 3 days or freezer for 6 months!

This is our secret weapon and worth its weight in gold!

We hope you remembered to save your turkey carcass but if not, Christmas is fast approaching and yields another chance for you.

As always, we would love to hear from you!

Happy Holidays and be safe!

Love

The Morgan Sisters

Homemade Turkey Stock

Recipe by yvonneCourse: StockCuisine: AmericanDifficulty: Easy

Servings

variable

servings

Prep time

15

minutes

Cooking time

4

hours 

Calories

33

kcal

Total time

4

hours 

15

minutes

Homemade Turkey stock will be your secret weapon in soups, gravy, chicken and dumplings. Rich and flavorful while low in calories

Ingredients

• 1 leftover turkey carcass, (if you froze it until ready to do this, just pop it in pan frozen)

• 1 large onion, remove the loose layers of peel, halved

• 3-5 large carrots, scrubbed

• head of garlic, outer layers of peel removed, halved.

• 2-3 celery stalks, rinsed

• 1-2 tbsp kosher salt and fresh cracked pepper to taste

Directions

• Place the turkey carcass in a large stock pot. You may have to break it up a bit to get it to fit, or even reserve part of it to make an additional pot of stock.
• Add in the aromatics. the onions, garlic, celery, and carrots.
• Fill the stock pot with enough water to cover the turkey carcass, and place on stove top. Set the heat to medium high, and cover halfway with a lid. Bring to a boil then reduce heat to medium low to keep at a steady simmer. Let this cook for 3 to 4 hours, stirring from time to time. At the 3 hour mark, taste the broth, checking for seasoning.
• When the stock is done, move to the sink, and carefully remove the vegetables and bones from the pot, a bit at a time, into a sieve or colander over a large heat resistant bowl. You want to get all of the stock to drain from these as you go. Reserve the cooked carrots and garlic if desired, they make for a great snack.
• After you have the bones, meat, and vegetables from the pot, set aside, if you are inclined to save the meat for other recipes. While doing all of this, make sure your bowl isn’t overflowing! Pour drained stock into another large pot, and continue with straining the rest of the stock.
  
• Once you have all of the stock strained, set aside to cool for about an hour. Then take a spoon across the top to skim off the extra fat. Now, carefully pour the stock into freezer containers, about 2-4 cups each, and allow these to cool completely before placing in the freezer.
  
• This stock is great for soups, stuffing, and any recipes calling for broth
• Turkey stock stays good in the refrigerator for up to 3 days and in the freezer for up to 6 months

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