The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Learn How To Make Turkey Stock from a turkey carcass and some extra ingredients like herbs, onions, celery, carrots, water, and peppercorns.
This recipe makes eight cups for $3.51. It makes eight servings, which costs $0.44 per serving.
After making my Simple Turkey Brine and Oven Roasted Turkey, use the pan drippings to make my Turkey Gravy.Then, use the carcass to follow this tutorial on How To Make Turkey Stock. Making these recipes you’ll get the most out of your Turkey, talk about zero waste (or close to it!).
You can make homemade Turkey Stock in just a few hours by saving the bones from your turkey and a handful of other ingredients. Ditch the store-bought version.
Making it from scratch tastes better, is more cost-effective, and is a great way to get the most out of your turkey!
You can use the stock in your favorite soup recipes. I recommend this Leftover Turkey Barley Soup as one option. Or you can store it in the freezer to use later. An excellent opportunity for building up your food storage.
This recipe takes minimal effort and yields significant results. Throw everything in the large pot, let it simmer, and end up with a stock full of flavor.
The fresh herbs and veggies, along with the turkey carcass, combine to give the stock the fantastic taste that will take your soups to the next level!
INGREDIENTS AND COST
Per Serving Cost: $0.44
Recipe Cost: $3.51
- Turkey carcass – $0.00
- 2 medium onions – $1.40
- 5 celery ribs – $0.90
- ¼ bunch fresh parsley – $0.15
- 5 carrots – $0.70
- 4 sprigs fresh thyme – $0.20
- 1 teaspoon black peppercorns – $0.16
***NOTE: This was a hard recipe to price. I ultimately decided to price the turkey carcass as costing nothing, because the carcass is usually something that folks throw away after having a turkey and not something you buy.
NOTE:The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- First, tie the parsley and thyme into a bouquet.
- Next, put all of the ingredients into a stockpot and simmer for 3-4 hours.
- Finally, strain the stock twice before using or storing it in the fridge.
Serve: You can keep the stock out for about two hours before it needs to be covered and stored in the refrigerator.
Store: Using an airtight container, store the turkey stock in the refrigerator for up to one week.
Freeze: You can freeze the stock in an airtight container or freezer safe Ziploc bag for up to three months.
- Large stockpot
- Measuring spoons
- Chef’s knife
- Cutting board
- Fine mesh strainer
While they are both very similar, there is one key difference. Typically, the broth is made from meaty pieces. In comparison, the stock is made from bones.
I prefer to use my stock in other recipes, especially for soups. However, people do drink the stock plainly. It is full of good healthy ingredients, so it definitely will not hurt you to drink it.
Yes, you can overcook the stock. Be sure to follow the recipe and cook it as long as is directed; otherwise, the flavors can taste overcooked.
MORE THANKSGIVING RECIPES
- Buttermilk Mashed Potatoes
- Pumpkin Delight
- Homemade Dinner Rolls
- Crockpot Scalloped Potatoes
- Frog Eye Salad
- Brown Sugar and Honey Glazed Carrots
- Pecan Pie Bars
- Thanksgiving Salad with Cranberry Vinaigrette
- Sweet Potato Souffle
- Bacon Apple Stuffing
- Turkey Carcass including leg and wing bones separated into pieces
- 2 medium white onions quartered
- 5 celery ribs cut into 2-inch pieces
- 5 carrots cut into 2-inch pieces
- ¼ bunch Fresh Parsley
- 4 sprigs Fresh Thyme
- 1 teaspoon Black Peppercorns
MAKE HERB BOUQUET:
- Tie the parsley and thyme into a bouquet.
- Place all your ingredients into a large stockpot, cover with water.
- Bring to a boil, and then simmer for 3-4 hours. You’ll want to simmer until the liquid is reduced by 50%.
- Strain the stock twice into a large bowl. Once through a pasta strainer, then strain a second time through a fine-mesh strainer.
USE OR STORE:
- Use immediately or cool and store in the refrigerator for up to 1 week, or freeze for up to 3 months.
- This recipe makes 8 cups of turkey stock.
- If you seasoned the body cavity of the turkey carcass when originally cooked with salt and pepper there should not be a need for additional salt for the turkey stock.
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