|
|
|
Recipes | Turkey Stock
Homemade turkey stock is easy the day after the big dinner is done. This will
freeze in containers for up to 6 months. Purchase plastic containers in the
grocery store.
Remove as much of the edible meat from the turkey carcass. Place in a large
stock pot. Fill with water until turkey is completely submersed.
Add:
6 Carrots—rough cut into chunks
2 Onions—rough cut into chunks
4 stalks of Celery—rough cut into chunks
1/2 cup fresh parsley—tear up
1 tbsp dried (or fresh basil)
2 cloves of garlic, minced
1 bay leaf—whole
1 tsp thyme—dried
1 tbsp whole peppercorns
1 tsp salt
Bring to a boil and skim off any froth. Reduce heat and simmer for 3 hours,
skimming off froth during the time. Turn off heat and allow to cool slightly—15
minutes
Remove bones. Strain through a sieve to remove all the vegetables and bones,
discard. Strain stock as many times as is desired to remove any debris. Spoon
into storage containers and refrigerate. The fat will float to the top and
become solid. Remove fat and freeze for up to 6 months. Label the containers
with a sharpie or masking tape/pen.
Enjoy your own turkey broth when a recipe calls for it. Remove from freezer and
refrigerate to thaw or place container in microwave with a corner of the lid
open!
Printable recipe
|
|
|
|
|
