Tuesday, October 14, 2014

Tasty Tuesday: Turkey Stock

With Thanksgiving just having passed, I wanted to give you all the Turkey Stock recipe that I use.  I absolutely love home made soups, and when I can make the stock for the soup base it is even better. I love that I can use up all of the Turkey.

What you will need:

1 large stock/soup pot
turkey carcass/bones
3 cloves of garlic
1 onion
4 carrots
2 stalks of celery

Edited To Add: the more veggies/garlic you use, the stronger the flavour will be

Once you have your turkey carved, place the carcass and any bones in a soup pot.  Add water (enough to bring it about 2 inches above the carcass)

Add in your garlic cloves, onion (cut into quarters), celery (cut into 4 pieces each) and carrots (cut into 4 pieces each)

Add in 2 tsp parsley and 4 tsps thyme and 4 tsps sage

Bring to a boil, then reduce and allow to simmer for several hours.  Check liquid level periodically and add water if needed to keep just above carcass.

Remove from heat and allow to cool.  Skim off fat and discard of bones/carcass, veggies, onion and garlic.  Pour into a container and place in fridge or freezer.

You can use the base for turkey soup - add in any veggies you like, rice and pieces of leftover turkey. You can adjust the flavour at this point by adding more of the herbs if it's not strong enough for you, as well as salt and pepper


  1. Hubby had the stock pot going just hrs after we finished dinner lol

  2. That looks really delicious, thanks for the recipe!

  3. Stocks make the best bases for soups - thanks.

  4. Just made our second pot of turkey soup last night. In the fall you can never have too much soup


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