Easy Turkey Stock
This is a simple approach to stock making that delivers pure turkey flavour with very little effort. Using the roasted carcass as-is, without further browning the bones in the oven, saves time and allows the turkey flavour to shine.
Servings 10 cups
Equipment
- 1 Chef's Knife
Ingredients
- 1 12-14 lb Turkey carcass
- 10 cups water
Instructions
- Using chef’s knife remove wings from carcass and separate each wing at joints into 3 pieces. Cut through ribs to separate breastbone from backbone, then cut backbone into 3 to 4 pieces. Using kitchen shears or heavy knife, remove ribs from both sides of breastbone. (You should have roughly 4 pounds of bones broken into 10 to 12 pieces.)
- Arrange bones in stockpot or large Dutch oven in compact layer. Add water and bring to boil over medium-high heat. Reduce heat to low, cover, and cook for 2 hours, using shallow spoon to skim foam and impurities from surface as needed.
- Strain stock through fine-mesh strainer into large container; discard solids. Let stock cool slightly, about 20 minutes. Skim any fat from surface (reserve fat for making soup). Let stock cool for 1 1/2 hours before refrigerating. (Stock can be refrigerated for up to 2 days or frozen for up to 4 months.)