Kittencal's Homemade Deep Rich Turkey Stock Broth
Elevate your homemade cooking with Kittencal’s Homemade Deep Rich Turkey Stock Broth, a luscious, flavor-packed base perfect for soups, gravies, and sauces. Crafted from a roasted turkey carcass and enriched with aromatic vegetables, herbs, and whole spices, this slow-simmered stock delivers unmatched depth and richness. The recipe's simplicity makes it a rewarding way to repurpose holiday leftovers, while a gentle simmer over several hours unlocks layers of flavor. After straining and chilling, the result is a golden, hearty broth that's as versatile as it is delicious. Freeze portions for future use and enjoy a pantry essential that transforms everyday dishes into gourmet creations.
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Ingredients
- 1 whole turkey carcass (including any leftover bones and skin)
- 2 large onions, quartered
- 3 medium carrots, roughly chopped
- 3 stalks celery stalks, including leaves, roughly chopped
- 6 cloves garlic cloves, peeled and smashed
- 2 whole bay leaves
- 10 pieces whole black peppercorns
- 1 small bunch fresh parsley, including stems
- 3 sprigs fresh thyme sprigs
- 16 cups water
- 1 teaspoon kosher salt (optional, to taste)
Directions
Step 1
1. Break the turkey carcass into smaller pieces to fit into a large stockpot, if necessary.
Step 2
2. Place the turkey carcass in the stockpot along with any remaining skin or meat from the turkey.
Step 3
3. Add the onions, carrots, celery, garlic, bay leaves, black peppercorns, parsley, and thyme to the pot.
Step 4
4. Pour in 16 cups of water (or enough to fully cover the ingredients by about 2-3 inches).
Step 5
5. Place the stockpot over medium-high heat and bring the mixture to a gentle boil. Skim off any foam or impurities that rise to the surface with a slotted spoon.
Step 6
6. Reduce the heat to low, cover partially with a lid, and simmer gently for approximately 3–4 hours. Occasionally skim off any fat or foam that accumulates.
Step 7
7. Taste the broth and, if desired, add kosher salt to adjust seasoning to your preference.
Step 8
8. After cooking, remove the stockpot from the heat and allow the stock to cool slightly.
Step 9
9. Strain the stock through a fine-mesh sieve or cheesecloth-lined colander into a large bowl or container. Discard the solids.
Step 10
10. Let the stock cool completely, then refrigerate it overnight. The fat will rise and solidify at the surface.
Step 11
11. Once chilled, skim off the solidified fat from the top and discard or reserve for other uses.
Step 12
12. Use the turkey stock immediately, or portion it into smaller containers and freeze for up to 3 months for later use.
Nutrition Facts
| Serving size | (7463.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4743.4 |
| Total Fat 301.1g | 0% |
| Saturated Fat 90.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1500mg | 0% |
| Sodium 4654.0mg | 0% |
| Total Carbohydrate 55.8g | 0% |
| Dietary Fiber 13.5g | 0% |
| Total Sugars 22.4g | |
| Protein 458.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 794.4mg | 0% |
| Iron 18.9mg | 0% |
| Potassium 6071.5mg | 0% |
Source of Calories