Turkey Stock

Culinary Setting


8 lbs TURKEY BONES, cut into 3-inch chunks

6 qt cold water

1/3 lb celery with leaves, coarsely chopped

1/3 lb carrots, coarsely chopped

1/3 lb onion, coarsely chopped

4 parsley stems, chopped

4 tarragon stems, chopped

1/2 tsp dried thyme

2 Small bay leaves

1/2 tsp cracked black peppercorns

1 Clove garlic, crushed

Kosher salt To taste



Rinse turkey bones.

In a large stockpot, combine bones and cold water. Heat slowly until boiling. Skim foam from the surface.

Slowly simmer the stock for 4 to 5 hours.

Add chopped celery, carrots and onions.

Place parsley and tarragon stems, thyme, bay leaves, peppercorns and garlic on a 4-inch square of cheesecloth. Gather up edges and secure with twine. Place in stockpot and continue to simmer for about 1-1/2 hours.

Adjust seasonings as required. Strain stock. Cover and refrigerate.

Note: Yields about 1 gallon.

Nutrition Facts

5 Total Calories

5 Calories from Fat

0 g Total Fat

0 % Daily Total Fat

0 g Saturated Fat

0 % Daily Saturated Fat

0 g Cholesterol

0 % Daily Cholesterol

370 mg Sodium

15 % Daily Sodium

0 g Total Carbohydrates

0 % Daily Total Carbohydrates

0 g Dietary Fiber

0 % Daily Dietary Fiber

0 g Sugars

1 g Protein

0 % Daily Protein

0 % Daily Vitamin C

0 % Daily Calcium

0 % Daily Iron