One of the best parts of roasting a turkey, are all the wonderful things you can do with it after. Many of those things start with a flavourful base of homemade turkey stock. Whether you’re making a big batch of Turkey & Wild Rice Soup or Turkey Pot Pie, having fresh stock makes everything that much better. There is something very satisfying about breaking the turkey down, tossing it in a stock pot, filling it with water and letting it simmer. Maybe it’s the transformation that takes place. Water becoming a delicious, golden hued stock, or maybe it’s just how good it smells!? Seriously. Make me a turkey stock candle or something!
When I make stock, I typically let it simmer overnight. Partly because of the flavour it brings out, and partly because it just smells so damn good! Waking up to a house smelling of turkey stock may not sound appealing, but don’t knock it ’til you try it people! If I could, I would simmer turkey stock every night. Maybe I should start a Master Stock…
Anyways, let’s get to the recipe. The great thing about making your own stock, is how simple it is. A lot of people shy away from making homemade stock, because it might seem complicated, but it’s really not. All it takes is time!
- 1 turkey carcass (plus whatever was roasted with it, like onions, garlic, etc)
- 2 Yellow onion (chopped)
- 3 cloves garlic (smashed)
- 3 celery stalks (chopped)
- Fresh thyme
- Fresh parsley
- Salt & pepper
- Place turkey carcass, onion, and garlic in a large stock pot.
- Fill with water until covering the turkey.
- Bring water to a boil, then reduce to a simmer, place lid on pot and allow to simmer at least 2 hours, but preferably overnight.
- An hour before removing stock, add celery, a few sprigs of thyme, and a handful of parsley (adjust to taste).
- Turn off heat and allow to sit for 1 hour.
- Season to taste, and strain into a large container, allowing to cool until fat settles on top.
- Remove fat from surface with a spoon, then freeze or refrigerator stock in air tight container.