You are here: Home » Recipes » Roasted Turkey Stock Roasted Turkey Stock Recipe by Our Cookbook Collection Yield servings Don't toss that holiday turkey after everyone's had their fill—it's perfect for making a rich stock. PrintEmail The stock can be refrigerated for up to a week or frozen for later use in soups, stews, risottos and any other dish that calls for broth or stock. Ingredients 3 pounds turkey carcass and parts, such as neck and wings1 pound onions, peeled, coarsely chopped1/2 pound carrot, coarsely chopped1/2 pint celery stalks with leaves, coarsely chopped1 leek, coarsely choppedBouquet Garni:3 sprigs fresh parsley1 sprig each sage, rosemary and thyme1/2 tablespoon black or green peppercorns1 bay leaf Instructions In a large stock pot place turkey bones, turkey parts, onion, carrot, celery and leek. Add 3 quarts of water or just enough to cover bones. Rinse a piece of cheese cloth in warm water. Wrap Bouquet Garni ingredients in cheese cloth; close ends with a knot or fasten with butcher’s string. Add to stock pot Over high heat bring stock to a boil. Reduce heat and let simmer 3 to 4 hours; skimming off any foam that rises to the surface. Strain stock and cool over ice bath, stirring occasionally. —By Amelia Posada Erika Nakamura, co-owners of Lindy & Grundy Meats