Turkey Stock is a wonderful alternative to the traditional chicken stock. At times like Christmas, Thanksgiving and Easter we have lots of turkey but normally throw the carcass away. The carcass is full of flavour and ideal for soups and sauces and especially the sauces in pies.
Turkey Stock
One of those stocks that is rarely used despite having so much flavour.
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Servings: 2 Litres
Calories: 110kcal
Ingredients
- 1 carcass turkey
- 2 ltrs water to cover the carcass
- 3 sprigs parsley
- 2 large carrots coarsely chopped
- 2 large onions quartered
- 2 ribs celery coarsely chopped
- 2 whole bay leaves laurel
- 8 whole black peppercorns
- salt
Instructions
- Combine all ingredients in a large pot and bring to a boil over high heat.1 carcass turkey, 2 ltrs water, 3 sprigs parsley, 2 large carrots, 2 large onions, 2 ribs celery, 2 whole bay leaves, 8 whole black peppercorns, salt
- Skim off the foam that rises to the surface, reduce the heat and simmer covered for 1 1/2 to 2 hours.
- Remove the carcass and strain the stock through a fine sieve or a double layer of cheesecloth, discarding the solids.
- Once cold, freeze to use later in soups and curries etc.
Nutrition
Calories: 110kcal | Carbohydrates: 26g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 90mg | Potassium: 607mg | Fiber: 6g | Sugar: 11g | Vitamin A: 12396IU | Vitamin C: 19mg | Calcium: 100mg | Iron: 1mg