Turkey Stock
Got leftover turkey bones from Thanksgiving or a big meal? Don’t toss them out! You can make some amazing turkey stock with them that you can freeze and use throughout the year in so many different dishes! It’s easy to make and will add so much deep flavor to any dishes you use it in, like soups, casseroles, pasta and much more! I personally love to use this in my Chicken Noodle Soup and add turkey meat instead of chicken. Find that recipe here.
What you need
Makes roughly 1 Gallon of Turkey Stock
All Turkey Bones and any leftover bits you don’t intend on eating, like skin, wings, neck, etc. from 1 turkey.
1 1/2 Gallons Water
4 Stocks Celery
1 Onion – cut in half
5 cloves Garlic
1 Teaspoons Black Pepper
3 Bay Leaves
1 Tablespoon Italian Herbs
1 Tablespoons plus 1 teaspoon Salt
In a Large Stock Pot, add all ingredients and bring to a boil. Reduce heat to a simmer and simmer the mixture for 30 minutes. Strain liquid and discard all of the leftovers. Use stock in the next 7 days or freeze for future use up to a year.
Turkey Stock
Ingredients
- All Turkey Bones and any leftover bits you don't intend on eating like skin, wings, neck, etc. from 1 turkey.
- 1 1/2 Gallons Water
- 4 Stocks Celery
- 1 in Onion - cuthalf
- 5 cloves garlic
- 1 Teaspoons Black Pepper
- 3 Bay leaves
- 1 Tablespoon Italian Herbs
- 1 teaspoon Tablespoons plus 1Salt
Instructions
- In a Large Stock Pot, add all ingredients and bring to a boil. Reduce heat to a simmer and simmer the mixture for 30 minutes. Strain liquid and discard all of the leftovers. Use stock in the next 7 days or freeze for future use up to a year.