Here is my version of Turkey Stock. There are probably dozens of versions of how to do this but this is one I like. It’s been several years since I have had an opportunity to make stock, so it was a lot of fun for me to get in the kitchen again. It’s really simple but can add a big flavor to all kinds of dishes.
1 Turkey Carcass
1 Medium Onion
5 or 6 Medium Carrots
1 to 4 Celery Stocks
4 to 6 Pepper Corns
Rosemary and Thyme to taste
1/2 Teaspoon Sea Salt
Roast carcass and veggies for about and hour at 375F
Transfer to stock pot and season. Simmer 2 to 4 hr
Strain into container
Refrigerate, After chilled Skim fat off top
Use within a week or freeze in smaller containers and use as needed.
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