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Roasted Turkey Stock

Yankel Polak

Yankel Polak

November 4, 2021
Turkey in a pot with carrots and potatoes
Clock icon

3 hrs 15 min

Total

Protein icon

Poultry

Protein

Using turkey leftovers, this recipe will result in a turkey stock that can be used in soups, sauces, or gravy.

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Ingredients

  • All turkey scraps and neck

    roasted

  • 6 onions

    quartered

  • 3 carrots

    rinse and chop into 2-inch chunks

  • 3 celery stalks

    rinse and chop into 2-inch chunks

  • 6 each bay leaves

  • 1 bunch rosemary

  • 1 bunch thyme

  • 1 bunch parsley stems

  • 1 gallon water

Step By Step

Instructions

1
Take turkey neck and all turkey scraps (including leftovers and bones) and roast in oven at 500°F for 10 minutes.
2
Place all ingredients in a large pot and cover with the water.
3
Heat on low to a gentle simmer.
4
Continue to cook at a simmer for 3 to 10 hours.
5
Separate the solids from the liquid by pouring through a kitchen sieve.
6
Let the liquid cool overnight in the refrigerator and then skim off the top layer of fat. Use within a few days for sauces, soups, or gravy, or freeze to use later.

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