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–+ servings

Thanksgiving Turkey Stock

Use your leftover Thanksgiving turkey bones, some water and vegetables and simmer it all together to make Thanksgiving Turkey Stock!
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 2 quarts
Course: Dinner, Leftovers, Soup, Thanksgiving
Cuisine: American
Calories: 174
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 leftover roasted turkey carcass
  • 2 onions medium, cut into chunks
  • 1 head garlic cut in half
  • 2 cups leftover veggie scraps or chopped carrots & celery optional, for extra flavor
  • 3 quarts water
  • 2 tsp dried thyme leaves
  • 2 bay leaves
  • 1 tsp whole black peppercorns
  • 1 tsp dried dill or one small bunch fresh
  • 2 tsp salt

Equipment

  • 1 stock pot with lid

Method
 

  1. Pick all remaining usable meat off of the turkey carcass and refrigerate or freeze.
  2. Place the turkey carcass and vegetables (if using) into a large stockpot and pour in water to cover.
  3. Add thyme, bay leaves, peppercorns, dill and salt.
  4. Place the stock pot on the stove over medium-high heat and bring the mixture to a boil. 
  5. Stir and reduce heat to medium-low. Simmer for 4-5 hours, partially covered, stirring occasionally. The liquid will reduce and thicken a bit, the bones and vegetables will break down and there may be a layer of oil or fat on the top of the stock.
  6. When ready, remove from the heat and carefully strain the solids from the stock using first a colander then a fine mesh strainer.
  7. Add salt and pepper to taste. Use immediately or refrigerate overnight to remove the fat prior to freezing or making Turkey Noodle Soup. Enjoy!

Nutrition

Calories: 174kcalCarbohydrates: 41gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 2418mgPotassium: 774mgFiber: 10gSugar: 11gVitamin A: 146IUVitamin C: 39mgCalcium: 170mgIron: 2mg

Notes

Makes about 2 quarts.

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