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Gearing up for Thanksgiving – Turkey Stock

Gearing up for Thanksgiving – Turkey Stock

Don’t be intimidated by that gigantic turkey carcass you’ve got left. It’s a great base for a tasty stock.
By Emily Malloy

So. You cooked a 16 pound turkey for Thanksgiving and now you’re stuck with about 8 pounds of turkey meat and a scary looking carcass left over. Great.

What do you do? What can you do?


First thing’s first. Save that scary looking carcass! I know. I thought about passing out, too. It’s just so eh looking. What if I told you that by boiling that heap of mess and bones, you won’t have to buy stock for- let’s say- MONTHS.

Yeah, thought so. I have your attention now.

It’s easy and something that you can do while you clean up Thanksgiving dinner, or while you’re sitting down to dinner!

This is true thriftiness and getting the most bang for your buck!

The great thing is that you will now be able to pull any meat you weren’t able to get- or neglected to get- while carving! So get your containers ready for some more good meat!

See Also
Green Bean Casserole

Can’t use all of the stock right away? No worries! Just freeze it!

Turkey Stock
Yields: A ton of stock. Trust me.

Turkey carcass, yummm
2 carrots, peeled and cut into 1 inch (2.5 cm) pieces
1 onion, cut in quarters
3 garlic cloves, peeled
1 red bell pepper, quartered
2 bunches of fresh parsley
1 bay leaf
1 TBS (15ml) each of salt and pepper
The largest cooking pot you have.

1. Place the carcass into a very large pot. Fill with water until there is about 1 inch (2.5 cm) of water above the carcass.
2. Place in the other ingredients.
3. Over medium-high heat, bring the water to a boil. For the first half an hour, be pretty diligent to remove any of the questionable things (i.e. fat, skin) that rise to the top of the pot.
4. Reduce the heat, so that the water simmers. Simmer for about 3 more hours, checking the pot every half an hour, to see if you need to skim fat from the top.
5. Strain out the vegetables and carcass.
6. Use for soups! Yumm!

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