Turkey Stock is a flavorful, versatile and easy to make bone broth. Use as the basis for soups, gravies, or pot pies. It can be clarified to make consommé. It smells and tastes wonderful, and is a great way to use turkey trimmings.
Turkey Stock Recipe
Turkey Stock
A stock made of turkey trimmings and vegetables, used as a soup or as the basis for turkey gravy.
Equipment
- large stock pot
- cutting board
- kitchen knife
- large spoon
- colander or sieve
Ingredients
- 8 cups chicken broth
- turkey neck, raw trimmings, bones, backbone, etc.
- 2 carrots – halved
- 2 stalks celery – halved
- 2 tsp black pepper corns
- 1 tsp fresh thyme
- ½ cup fresh sage leaves
- ½ cup fresh flat-leaf parsley
- 3 bay leaves
- ½ onion
- 4 clove garlic – smashed
Instructions
- Add the chicken broth to a large stock pot, and bring to a boil. Reduce heat to a low simmer.
- Add meats and bones, then simmer over low heat for an hour.
- Add vegetables and continue simmering for another 30 minutes.
- Strain through a sieve or colander into a glass bowl, discard solids, then return stock to the pot and keep warm until ready to use.
PRIVATE NOTES
Nutrition
Calories: 96kcal | Carbohydrates: 5g | Protein: 15g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.004g | Cholesterol: 43mg | Sodium: 960mg | Potassium: 307mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2951IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 1mg
More Information
How to clarify turkey stock and make a consommé.
- Start with a quart of stock. Filter it out as much as possible. There should be no solids. Slowly heat the stock using a thick bottomed saucepan over medium heat.
- Separate the yolks and whites from two eggs. Beat the egg whites with 2 tsp water, and ½ tsp lemon juice or white vinegar.
- Crush the eggshells and whisk them into the egg mixture.
- Mix the beaten egg whites back into the stock, then turn up the heat and bring it to a boil.
- Turn the heat down and simmer for 5 minutes.
- Remove the stock from the heat and let it cool for about 15 minutes.
- There should now be a raft of stiffened egg whites on top of the stock, and the stock should be more clear.
- Using a ladle, carefully pour the stock through a sieve lined with cheesecloth to filter out any remaining pieces of the egg raft.
Pro tips
- Firstly, It should be noted that the easiest way to achieve a clear stock is to avoid letting it get cloudy to begin with.
- If possible use raw pieces of meat.
- In addition, keep the bones intact – don’t crack them.
- Most importantly, never let the stock boil while there is meat in it. There should be only simmering and at most, some weak bubbles. Boiling will render the fat from the meat and bind it to the water, which makes it cloudy.
- Finally, simmer the vegetables only for the last hour so they don’t get too soft and fall apart. This will also cloud the stock.
Making Gravy
Check out my recipe for Turkey Gravy which uses Turkey Stock as its primary ingredient.
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