Roasted Turkey Stock

  • Yield servings

Don't toss that holiday turkey after everyone's had their fill—it's perfect for making a rich stock.

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.


3 pounds turkey carcass and parts, such as neck and wings
1 pound onions, peeled, coarsely chopped
1/2 pound carrot, coarsely chopped
1/2 pint celery stalks with leaves, coarsely chopped
1 leek, coarsely chopped
Bouquet Garni:
3 sprigs fresh parsley
1 sprig each sage, rosemary and thyme
1/2 tablespoon black or green peppercorns
1 bay leaf


  1. 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.
  2. 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
  3. 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.
  4. Strain stock and cool over ice bath, stirring occasionally.

—By Amelia Posada Erika Nakamura, co-owners of Lindy & Grundy Meats



Get every new post delivered to your Inbox.

Join 254 other followers