Turkey Stock~ There's nothing better than a nice hot soup made with homemade stock. It's packed with nutrition, is delicious, and easy to make!
This super easy to prepare stock does all the work by itself simmering away on the stove. To make prep easy, I chop up and set aside all my ingredients as I'm making my Roast Turkey. Just throw it all in large stockpot after the big meal and few hours later you have a nice golden stock.
1 turkey carcass, from a 14 to 16 pound turkey, cut into large pieces
3 carrots, scrubbed and cut in large pieces
2 stalk celery, cut in large pieces
1 medium onion, quartered
1/2 teaspoon whole black peppercorns
Aromatics (like fresh sage leaves, fresh rosemary, fresh thyme and fresh parsley)
3 bay leafs
10 to 14 cups water
Place carcass and all ingredients in a large stockpot.
Add water to cover by 1 inch. Bring to a boil uncovered. Reduce heat, and gently simmer, skimming foam as needed.
Do not stir stock as it will lead to cloudy appearance. Simmer for at least 2 hours, the longer the more flavorfull.
Strain, and discard solids. Skim fat from top and let cool.
Turkey stock can be refrigerated for up to 3 days or frozen up to 3 months.