Roasted Turkey Stock

Roasted Turkey Stock
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Roasted Turkey Stock
Print Recipe
  1. Preheat the oven to 450°F.
  2. Cut or tear the turkey carcass into large pieces.
  3. Arrange pieces in a single layer in a heavy metal roasting pan and roast until brown and sizzling, 20 to 25 minutes.
  4. Remove pan from the oven and transfer pieces to a stockpot.
  5. Add onions, carrots and celery to the empty roasting pan with a splash of water and place it over medium heat on the stove top.
  6. Sauté briefly, just to loosen the crusty turkey bits from bottom of the pan.
  7. Return the pan to the oven and cook until the vegetables are browned around the edges, 20 to 25 minutes.
  8. Remove the pan from the oven and place it over medium heat on the stove top. Add some water and cook, stirring, for about 3 minutes.
  9. Add the vegetable mixture from the roasting pan to the stockpot.
  10. Add garlic, thyme, and bay leaves to the stockpot.
  11. Add 6 quarts of water (24 cups) to the stockpot and place it over medium-high heat just until the mixture comes to a boil.
  12. Immediately reduce the heat to low. Skim any foam floating on top and simmer, skimming as needed, for 3 hours.
  13. Add 1 teaspoon of salt and taste. If stock tastes watery, keep simmering until stock is flavorful. Taste for salt again and add more if needed.
  14. Strain stock through a sieve and discard the solids.
  15. Let stock cool slightly, then refrigerate.
  16. Skim any fat from the top of the stock.
Recipe Notes

Thanksgiving 2013
I used this recipe for ideas for my holiday carcass turkey stock. I didn’t roast the bones or vegetables, just used the vegetables and spices as suggested because the roasting pan was washed long before I got to making soup. It was delicious, but I’d love to try the roasting part too, next time. Very flavorful. Recipe from

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