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.
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
