Basic Turkey Stock

servings: 0

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  • 1 Turkey carcass from 12-14 pound turkey, cut into 4-5 rough pieces that fit into pot
  • 1 large onion, peeled and halved
  • 1 large carrot, peeled and chopped coarse
  • 1 large celery rib
  • 3 medium garlic cloves, peeled and smashed
  • 2 cups dry white wine
  • 1 bay leaf
  • 2 sprigs fresh parsley
  • 3 sprigs fresh thyme


Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf and 4 1/2 quarts water to boil in a 12 quart stockpot over medium high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary.

Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite sized pieces and set aside; discard solids in strainer. Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock in your favorite soup recipe or cool to room temperature. Cover and refrigerate for up to 2 days.

Additional Tips

Try not to use a barren carcass for the stock. The soup tastes best made with a carcass that has a good amount of meat clinging to it.

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