Homemade Turkey Stock
Serving Size / Yield
- 4 qt. water
- 4 large yellow onions rough chop with skin
- 1 bunch celery with the leaves and rough chopped
- 1 bunch of carrots rough chop with leaves
- 2 tsp. peppercorns
- 10 cloves garlic
- 4 big sprigs rosemary
- 4 tsp. poultry seasoning
- 1 bell pepper rough chop
- 1 bunch parsley or cilantro rough chop including the stems
Making great stock is a lost art best learned in grandma's kitchen. It's not at all difficult but it does require some advance planning and prep work. Homemade turkey stock is easy and so much better than store bought stock. Stock is used for soups, stews, and any dish where you need concentrated flavor. Almost any turkey dish will be improved by adding some stock to replace water or other liquid ingredient.
Bring to a boil on the stove top and cook on low for 4 hours with the lid on the pot. Remove the lid and cook for 4 more hours. Remove from the heat, cool, and strain through a colander lined with cheesecloth. Skim off as much of the fat as possible. Return to heat in a smaller pot and continue to cook on low. When the volume of the liquid is reduced by about 1/3, add salt and adjust seasonings to taste. Stock can be used immediately or frozen.