The recipe I’m going to show you today is how to make your homemade turkey stock, this is very economical, simple and flavorful. Have you ever wonder what to use your turkey giblet, neck or any leftover for?. This is one way of putting them to use, I have turkey giblets, necks, and the bones in between the turkey breast to make this stock, and it is better than store-bought.
If you don’t know before now you know, start saving all unused parts from your poultry or vegetables to make stock or even seasoning cubes. The recipe is so flexible that you can use any vegetable you want. Make sure you season generously with salt if not it will taste bland, but always remember there’s salt in the broth while using it. If you don’t want to season with salt in other to avoid oversalting while using it in the dish, you can also do that.
- 3 Pounds Turkey
- 4 Stalks Celery (cut into chunks)
- 4 Pieces Carrot (cut into chunks)
- 1 Teaspoon Peppercorn (optional)
- 2 Onions Quartered
- 2 Tablespoons Oil
- 1/4 Cup Fresh Parsley
- 3 Tablespoons Thyme (or 1 sprig Thyme )
- 3 Tablespoons Rosemary (or 1 sprig Thyme)
- 3 Bay leaves
- 10 Cups Water
Place a large pot or stockpot over a medium-high heat and add oil.
When the oil is hot, saute all the vegetables; onions, carrots, celery.
Add Turkey and other ingredients including water. Season with generous salt.
Bring to a boil, on low heat simmer the mixture for about 2-2.5 hours.
Sieve and separate the turkey from the water.
This is the turkey after I sieved it.
Let it cool, place in a refrigerator overnight, skim off the fat and store the stock. You can place it in the refrigerator for up to a week and up to a month in the freezer.
TIP: You can pour into ice cubes tray and freeze then transfer to ziplock and freeze, by doing so it will be easier to use for cooking.
You can use the stock for any recipes that call for stock.
You can still use the turkey meat in another dish if you wish to do so.
When you refrigerate it will look like this.