Roast Turkey Stock

Ingredients

1 turkey carcass
1 large onion, halved with the skin on
one clove of garlic, skin on
2 carrots, unpeeled and roughly chopped
one stalk of celery, roughly chopped and with the leaves
one sprig of fresh thyme,
one pinch kosher salt, or to taste

Preparation

1
Remove the bulk of the meat from the carcass and set aside - though some remaining meat left on is great as it will get nice and roasted.
2
Place in a 400-450 degree F oven for about an hour. The bones will get nice and browned and any skin will get crispy.
3
After roasting, cut the carcass into large chunks (e.g. quarters) and place the carcass in an 8 quart stockpot with enough water to cover.
4
Bring to a boil over medium-high heat, then reduce to a steady simmer.
5
Skim off the foam that forms on the top. Once the foam turns white you no longer need to skim.
6
Toss in the remaining ingredients
7
Partially cover and reduce heat until it is barely simmering. Simmer for 3-4 hours, adding more water if necessary to keep the bones just covered. Take care to not over dilute your stock too much.
8
Strain stock into a large container and freeze or start making your delicious turkey soup

Tools

Yield:

6.0 quarts

Added:

November 30, 2009

Creator:

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