Turkey Stock Recipe
1 Turkey Carcass
Several sprigs of fresh rosemary, parsley and whatever other herbs get you excited
Two minced cloves of garlic
Salt and Whole Black Peppercorns
1-2 Carrots Chopped in Large Pieces
1 Onion Chopped in Large Pieces
2-3 Celery Ribs with Leaves Chopped in Large Pieces
Chop all veggies listed above into large chunks. Mince Garlic. Prepare all herbs by tying them into a small bundle with cheese cloth and twine. Gourmands call this a a Bouquet Garni, I call it a bundle of herbs that makes it easier to get a clear, herb bit free stock later while giving you all the flavor.
Place your turkey carcass into a large stock pot. Dump in your minced garlic, largely chopped veggies and Bouquet Garni. Pour as much water as you can into that pot! More water=More stock later! Salt the water generously after pouring in. I like my stock a little salty. Add peppercorns to taste. Put on lid and bring to boil then reduce to a simmer. Allow stock to simmer for several hours. More time=More Flavor!
There it is! After simmering for several hours. Taste it and see if it’s at a level of flavor you’d like. Many people like to make a milder flavor stock so it’s more versatile. but I knew I wanted this for turkey noodle soup, so I wanted FLAVOR!
Remove carcass, veggies and bouquet garni and discard. Pour the remaining through a strainer with very small holes into another large pot.
Then do whatever you’d like with it! I placed about half of it into small containers to freeze. It freezes very well. The rest I used to make a hearty Turkey Noodle Soup we enjoyed throughout the week.
That’s a wrap! Next up, Turkey Pot Pie!