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5 from 1 vote

Turkey Stock

Author: Pamela

Ingredients

  • 1 leftover turkey carcass + any leftover bones or wings
  • 2 onions peeled and quartered
  • 3 carrots halved
  • 3 stalks of celery halved
  • 1 Tablespoon apple cider vinegar
  • 5-7 quarts of water this depends on the size of your pot

Instructions

  • Remove any meat still left on the turkey and discard anything you stuffed in the cavity. Place the turkey carcass and bones in a large stockpot with COLD water. I just fill the pot to about 2 inches below the rim. You can break the carcass up to fit the pot, if necessary.
  • Put the heat on high and bring to a boil. Immediately lower the heat to the gentlest simmer and skim any foam that surfaces.
  • Add the vegetables and apple cider vinegar and continue to simmer, partially covered for about 2-5 hours (or as long as you have.)
  • Strain the stock (use a fine mesh sieve to make it very clear) into a large bowl or individual containers and cool before refrigerating. Keeps in the refrigerator 3-4 days or frozen up to 3 months.