Thursday, February 28, 2013

Turkey Stock from Scratch

Rich Turkey Broth or Stock

1 – 3 lbs turkey parts (I use backs, wings, giblets or leftover carcass from baked turkey (including skin, and any drippings or gravy)
To pot add:  meat and bones, at least one onion – sliced in half (leave skin on – it adds flavor and color), the equivalent of one or two stalks of celery (leaves give off the most flavor), one or two carrots, black pepper.  Also add any leftover gravy to the stock. 

Cover with water and bring to a boil.  Simmer all day (or at least 4 hours) or leave in crock pot all night.  Add more water if necessary.

Strain broth into a large bowl, then cool and refrigerate.  Allow meat and vegetables to cool, then remove meat from bones and store in another container.  Discard onion, celery, and bones.  After about 12 hours in the refrigerator, the broth will be congealed; fat will be hardened and can be easily skimmed from the top and discarded.  It is now ready for use in your favorite recipes.

Do not add salt during the preparation of the stock – this should be done to taste during the final preparation of the soup.


  1. Cynthia...I am truly enjoying your blog and recipes; forwarded your address to two long time friends who for very different reasons are living today with new and very restrictive diets. They both were thrilled with your recipes and sent smiling notes to me.

  2. I really appreciate all the time and effort that are going into these posts and the photography is wonderful. Thanks ever so much for sharing.