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Roast Turkey Stock

From Tyler Florence
/ Source: TODAY

Yield: at least 3 quarts


  • 1 turkey carcass, with some meat on it
  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 1 leek, white part only, roughly chopped
  • 3 sprigs fresh thyme
  • 1/2 head garlic, unpeeled and split to expose cloves
  • 1 turnip, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 bay leaf
  • 6 black peppercorns
  • 4-6 qts of cold water

In a large stockpot, place the turkey carcass and all of the other ingredients and fill the pot with the cold water to cover by at least 3-inches. Bring the water to a boil and then reduce the heat to let it simmer for 2 hours, occasionally skimming any impurities that float to the top. Remove from heat and strain into a large pot or bowl, pressing on the vegetables and meat to extract the flavors. Discard the vegetables, meat and herbs and let the stock cool. When chilled, skim the surface again for any additional impurities. This can be done up to 3 days in advance and will freeze for 3 months.