Turkey Stock
Comments: If desired, for a stronger stock, also add turkey giblets except liver.
Servings: 8 to 10
IngredientsPreparation
  • 1 meaty turkey carcass
  • 8 cups [2 L] water
  • 1 carrot, minced
  • 4 stalks celery
  • 1 medium onion, chopped
  • 4 sprigs fresh parsley
  • 1 bay leaf
  • 1/2 teaspoon [2.5 mL] crushed sage or thyme
  • 1 teaspoon [5 mL] salt
  • 10 peppercorns
  • If needed, brake-up turkey carcass to fit into a large heavy casserole.
  • Pour in water then add minced carrot, celery stalks, chopped onion, parsley sprigs, bay leaf, sage or thyme, salt and peppercorns.
  • Bring to a boil, cover and leave to simmer for 1 1/2 hours.
  • Remove turkey carcass and, if desired, reserve turkey meat to add to the stock or for any other use.
  • Strain turkey stock.
  • Refrigerate cooled turkey stock until really cold.
  • Remove hardened fat on top of stock.
  • Refrigerate or freeze stock until ready to use.