How to make turkey stock

Combine the carcass, onions, carrots, celery, parsley, garlic, peppercorns and bay leaves in a stockpot. Cover with cold water (about 7 quarts). Bring to a boil, then reduce the heat to medium low. Simmer about 2 hours, occasionally skimming any foam or fat from the surface with a large spoon or ladle.

Turkey Stock is made from primarily from bones while broth is made from more meaty pieces. I find broth usually has more flavor and to be honest, I make both the same way. Either can be done on the stove or in the slow cooker. basically all of the good things with flavor make the turkey broth flavorful!

Simmer Your Bones Long Enough, But Not Too Long

Yet, if you cook your broth too long, it will develop overcooked, off flavors that can become particularly unpleasant if you‘ve added vegetables to the broth pot which tend to breakdown, tasting at once bitter and overly sweet.

Place the turkey carcass and bones in a large stockpot and cover with at least 5 quarts of water, or enough to ensure that the water covers it by at least 1 inch. Bring to a boil over medium-high heat. Reduce the heat to low so that the stock is at a very slow simmer. Simmer, uncovered, for 2 hours.

Christine’s Absolutely Fabulous Leftover Turkey Soup

Start by taking your turkey carcass (ours had been deep–fried) and various bit and pieces and throw them into a stock pot (mine was 6 qt., but 8 or 10 would work great too). Cover the turkey parts with cold water and place on the stove.