How To Make Homemade Turkey Stock
- yield: large batch: 18-20 cups
- prep time: 15 min
- wait time: 2 hrs
- cook time: 4 hrs
- total time: 6 hrs 15 min
Need a reason to save leftover turkey bones? Look no further, this homemade stock is buttery smooth, bursting with turkey flavour, finished with a hint of fresh sage and aromatics.
Ingredients:
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<em>Equipment:</em>
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large stockpot (16-20 qt)
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cheesecloth
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optional: cooking twine
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strainer
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<em>Large Batch:</em>
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1 turkey carcass + bones
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40 cups water
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1 tbsp pink Himalayan salt
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2 large carrots, peeled or scrubbed
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2 stalks celery
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1 large cooking onion, peeled and halved
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1 sprig of fresh sage
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2 bay leaves
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2 large whole cloves garlic, peeled
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1 tbsp whole peppercorn
Directions:
1. Strip and shave as much turkey off the bones as possible. Refrigerate leftover turkey in a sealed container.2. Place the turkey carcass in a large stock pot, top with the water and add the salt. Place the cover on the pot and bring to a boil.
3. Remove the cover and continue to boil the bones for 2 hours. Adjust and lower heat if the stock starts a rolling boil.
4. Add carrots, celery, and onion to the stock, continue the gentle boil for an additional 1.5 hours.
5. In a square of cheesecloth, place the sage, bay leaves, garlic and peppercorns. Bring the edges together and tie a knot creating a pouch to hold the aromatics. Or use a piece of string to tie the bundle together
6. Add the aromatics to the stock and continue to simmer for another 30 minutes.
7. Remove the cheesecloth packet from the stock and turn off the heat. Allow the stock to cool for 30 minutes to an hour.
8. Open up the cheesecloth and line a large strainer placed over a large measuring cup/bowl. Working in batches, strain the stock until the entire pot has been drained. Store the stock in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 2 months.
Notes:
- To speed up Step 2, fill the stockpot with boiling water from a kettle one batch at a time. Store the stock in 2 or 8 cup amounts for different recipe portions.
- A sprig of thyme can replace the sprig of sage.