Learn how to make turkey stock to add flavor and depth to all your Thanksgiving recipes, or even to use it for soups and more!
Raw Turkey Water Carrots Celery stalks Onions Fresh parsley Fresh sage Fresh thyme Olive oil Salt Pepper
You can also freeze the stock in an airtight container for 2-3 months – just let it cool first, and place in the freezer!
Preheat oven to 400°F. Place turkey on the baking sheet along with carrots, celery, and onions. Brush the turkey and vegetables with olive oil, then season with salt and pepper.
Bake for 45 minutes, then remove from the oven.
Add roasted ingredients to a stock pot along with thyme, sage, parsley, and water. Drain the juices from the baking sheet into the stock pot.
Bring the pot to a boil, then cover with the lid and simmer for 3 hours. Occasionally check the pot to be sure the water has not evaporated too much.
After 3 hours, remove from the heat and allow the stock to cool until excess fat has hardened at the top. Using a slotted spoon, remove all large chunks from the stock and as much of the fat as possible, and discard.
Lay a cheesecloth or flour sack towel over a large bowl or container big enough to fit the stock liquid.
Slowly lift all sides of the cloth/towel up and let the liquid drain through it. Slowly squeeze from the top down to get any remaining liquid out. Do not squeeze too hard.
Taste the stock and add more salt and pepper if desired. Store in an airtight container in the fridge or use immediately, and enjoy!