Preparation Method: 
Simmer

Nutrition Facts

  • 5 Total Calories
  • 5 Calories from Fat
  • 0 g Total Fat
  • 0 % Daily Total Fat
  • 0 g Saturated Fat
  • 0 % Daily Saturated Fat
  • 0 g Cholesterol
  • 0 % Daily Cholesterol
  • 370 mg Sodium
  • 15 % Daily Sodium
  • 0 g Total Carbohydrates
  • 0 % Daily Total Carbohydrates
  • 0 g Dietary Fiber
  • 0 % Daily Dietary Fiber
  • 0 g Sugars
  • 1 g Protein
  • 0 % Daily Protein
  • 0 % Daily Vitamin C
  • 0 % Daily Calcium
  • 0 % Daily Iron

Turkey Stock

Recipe by The National Turkey Federation

8 Pounds:
TURKEY BONES, cut into 3-inch chunks
6 Quarts:
cold water
1/3 Pound:
celery with leaves, coarsely chopped
1/3 Pound:
carrots, coarsely chopped
1/3 Pound:
onion, coarsely chopped
4:
parsley stems, chopped
4:
tarragon stems, chopped
1/2 Teaspoon:
dried thyme
2 Small:
bay leaves
1/2 Teaspoon:
cracked black peppercorns
1 Clove:
garlic, crushed
To taste:
kosher salt
 

Rinse turkey bones.

In a large stockpot, combine bones and cold water. Heat slowly until boiling. Skim foam from the surface.

Slowly simmer the stock for 4 to 5 hours.

Add chopped celery, carrots and onions.

Place parsley and tarragon stems, thyme, bay leaves, peppercorns and garlic on a 4-inch square of cheesecloth. Gather up edges and secure with twine. Place in stockpot and continue to simmer for about 1-1/2 hours.

Adjust seasonings as required. Strain stock. Cover and refrigerate.

Note: Yields about 1 gallon.