Turkey Stock


Preparation minutes
Cook time minutes
Servingsmakes about 4 quarts


  • Leftovers from a Large Turkey, bones and all
  • A few Sprigs of Rosemary
  • A few Sprigs of Fresh Thyme
  • 1 Bunch of Fresh Parsley
  • 2 Tbsp of Olive Oil
  • 2 Onions, Quartered
  • 3 Large Carrots, cut into large chunks
  • 4 Stalks of Celery, cut into large Chunks
  • 2 Bay Leaves
  • 1 Tbsp of Black Pepper Corns
  • 16 cups of Water
  • Salt


    1) In a large pot (one big enough to hold al of your ingredients) over medium high heat, add the oil and let it get hot, add the veggies and cook them for a few minutes or until the begin to develop some color.

    2) Add the turkey carcass and all of the remaining ingredients, bring the mixture to a boil, reduce the heat to low and let it simmer for about 1- hours.

    3) Allow the stock to cool completely, strain through a fine sieve, discard of all the solids and pour the liquid into containers with a tight fitting lid.

    4) Store in the fridge for up to a week or in the freezer for up to 3 months.

    Report a problem