Turkey Stock

Turkey Stock

Turkey stock will definitely come in handy when it's time to make turkey gravy. It's also just the thing for making turkey soup or turkey chili.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 16 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Tie the thyme, peppercorns, clove, parsley stems and bay leaf into a piece of cheesecloth.
  3. Step 3

    Place the turkey bones in a heavy-bottomed stockpot.
  4. Step 4

    Add enough cold water to the pot to completely cover the bones, about 5 quarts.
  5. Step 5

    Bring the pot to a boil, then immediately drain and rinse bones.
  6. Step 6

    Return the blanched bones to the pot and again cover with fresh, cold water.
  7. Step 7

    Bring the pot to a boil, then lower the heat to a simmer .
  8. Step 8

    Skim off the scum that rises to the surface.
  9. Step 9

    Add chopped carrots, celery, and onion (also called mirepoix ) to the pot along with the sachet; tie the sachet string to the stockpot handle for easy retrieval later.
  10. Step 10

    Simmer for about 4 hours, continuing to skim the impurities that rise to the surface. The liquid will evaporate, so make sure there's always enough water to cover the bones.
  11. Step 11

    After 4 hours, remove from the heat and strain the stock through a sieve lined with a few layers of cheesecloth.
  12. Step 12

    Cool the stock quickly, using an ice bath if necessary, and then refrigerate or freeze.