Roasted Turkey Stock

  • Yield: servings

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.


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