Christmas Day is upon us. Have you thought about what you will do with the turkey carcass when your scrumptious meal is said and done? Please don’t say you plan to can it.
Trust me – don’t!
Making turkey stock is something that is so easy, and if you prepare the veggies to go in your stock ahead of time… It will be one less thing you will have to do on Christmas Day!
The stock recipe that I like to make is so easy, and it results in something that is nothing short of flavourful.
If I have one wish this holiday season, it is that you give making turkey stock a whirl! You will see just how easy it is, and the end result will be that you have the stock on hand to make a scrumptious turkey soup that will warm your bellies on the many cold Winter nights ahead.
Turkey Stock Recipe
- 1 turkey carcass
- 1 large onion, chopped
- 4 stalks celery, chopped
- 6 large carrots, chopped
- 10 sprigs parsley (approx. 1/2 tsp dried parsley per sprig)
- 1 tbsp fresh thyme (or 3/4 tsp ground dried thyme)
- 1 tbsp peppercorn
- 2 bay leaves
- 8 cups of water
- Add all ingredients to a large pot. Bring to boil.
- Reduce to a slow simmer and partially cover pot with lid. Slow simmer for 2 to 4 hours, occasionally adding a bit more water to the pot as it reduces.
- Strain into another pot using sieve. Transfer liquids to a container to save for later.
Note: Once chilled, stock may bare a resemblance to that of gelatin. Don’t worry this is a great sign! A good, nutrient-rich stock should be gelatinous when cold. Don’t worry though – it will liquefy when heated!
If you are hoping to prepare your soup immediately, continue on to this recipe for Just Like Nana’s Turkey Soup or Heartwarming Chicken Noodle Soup.