Simple Turkey Stock
We take a simple approach to stock making that delivers pure turkey flavor with very little effort.
Gather Your Ingredients
Key Equipment
Before You Begin
Pick off most of the meat clinging to the carcass and reserve it. However, don’t pick the carcass clean: The stock will have a fuller flavor if there is some meat and skin still attached. If you have the bones from the drumsticks and thighs, add them to the pot.
Instructions
1.
Using chef’s knife, remove wings from carcass and separate each wing at joints into 3 pieces. Cut through ribs to separate breastbone from backbone, then cut backbone into 3 to 4 pieces. Using kitchen shears or heavy knife, remove ribs from both sides of breastbone. (You should have roughly 4 pounds of bones broken into 10 to 12 pieces.)
2.
Arrange bones in stockpot or large Dutch oven in compact layer. Add water and bring to boil over medium-high heat. Reduce heat to low, cover, and cook for 2 hours, using shallow spoon to skim foam and impurities from surface as needed.
3.
Strain stock through fine-mesh strainer into large container; discard solids. Let stock cool slightly, about 20 minutes. Skim any fat from surface (reserve fat for making soup). Let stock cool for 1 1/2 hours before refrigerating. (Stock can be refrigerated for up to 2 days or frozen for up to 4 months.)
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