• Gary Corcoran

Turkey Stock

For those of you who cooked a turkey for Christmas Day, here is a simple recipe to use up that turkey carcass and create a wonderful rich turkey stock.


One turkey carcass, all meat removed and reserved

3 each of carrots, celery and onion, chopped

1/4 cup olive oil

7 bay leaves

1 T whole black peppercorns

Normally I would bake the bones and vegetables for an hour or so to help caramelize the sugars but the turkey has already been baked. So instead, I will brown the vegetables in my pot first and then add the roasted turkey bones from the carcass later.

Heat a heavy-bottom pot on medium high heat. Add the olive oil. Now add the chopped vegetables and sauté. No need to peel the vegetables, just make sure they are clean. Sauté till vegetables are nicely browned stirring often, about 20 minutes.

Break your turkey carcass apart and add to your pot. Cover bones with plenty of cold water, add bay leaves and whole peppercorns and bring to boil.

Reduce heat and simmer covered for an hour, then remove cover, continue cooking for another hour or so stirring and smashing vegetables occasionally. Keep an eye to level of stock adding a little water if necessary.

Using a fine mesh strainer, strain into another pot. You now have a wonderful rich turkey stock.

Note: This stock forms the base of a great turkey soup or try my turkey a la king recipe. The stock freezes well too.

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