Making turkey stock is a great way to get some extra mileage out of a turkey. Stock freezes well or could be used to make some delicious soup and use up your leftover turkey meat. There are some different schools of thought on stock, some strain hot, some chill twice to remove the fat. This is how I make stock, pretty much because it is how my mom made stock. It turns out great every time.
Yield is normally about 8 quarts, but can vary
1 turkey carcass, the bulk of the meat removed
10 quarts of water
1 onion, quartered (unpeeled)
1 carrot, cut in thirds
2 celery stalks, cut in thirds
2 sprigs rosemary
1 sprig oregano or thyme
1/4 cups fresh parsley (stems are fine)
1/2 tablespoon whole black pepper corns
- Put all ingredients in a stock pot big enough to hold everything (about 20 qts in size).
- Make sure the water level covers the turkey
- Turn heat to high, bring to a boil
- Reduce heat and simmer partially covered for 3 hours
- Check the water level occasionally and push the ingredients around a bit
- After 3 hours, remove from heat and let cool a bit
- This is where it gets a little complicated and what you do next depends a bit on your supplies. You need to get the big pieces out of the stock. I put a metal pasta strainer in my next largest pan and ladle/pour the stock through and then dump out the big pieces as I am going. Usually, my next largest pan won’t hold it all and I put the overflow in a large heat proof mixing bowl, still using the strainer to get the big pieces out.
- Let the strained stock cool for a bit before putting it in the fridge to cool overnight or for at least 8 hours
- After the stock has cooled completely, a layer of fat will have formed on the top. Gently remove this with a slotted spoon. (You can use a regular spoon, but it is more difficult and you will probably lose more stock.)
- Put the stock back in the big stock pot. If it was split in to two containers, combine them.
- Bring the stock to a boil and adjust the heat to keep the stock at a slight boil or very vigorous simmer for 30 minutes, skimming off any foam that forms on the surface.
- Turn of the heat and let the stock cool for a bit.
- Line a mesh strainer with cheesecloth.
- Carefully pour the stock through the cheesecloth lined strainer into a clean receptacle. I pour it in to mixing bowls to let it cool a bit more before freezing.
- Stock can be frozen in plastic storage containers or gallon sized zip-top freezer bags. If using for soup, it should be kept in the fridge and used with in 2 or 3 days.