Turkey Stock

Ingredients for Turkey Stock

• 2 tablespoons vegetable oil

• 1 large onion, chopped

• 1 large carrot, chopped

• 1 celery stalk with leaves, chopped

• 1 carcass with skin from one 12- to 6.8kg turkey

• meat removed and reserved, carcass broken into pieces

• 3.8L (about) cold water

• 4 fresh Italian parsley sprigs

• 1/2 teaspoons dried thyme

• 1/4 teaspoons whole black peppercorns

• 1 bay leaf

How to make Turkey Stock

Heat oil in large pot over medium heat. Add onion, carrot, and celery. Cover; cook until vegetables begin to soften, stirring occasionally, about 5 minutes.

Place turkey carcass pieces in pot and add enough cold water to cover bones (about 3.8L ).

Bring mixture to boil and skim any foam from the surface.

Add parsley, thyme, peppercorns, and bay leaf. Reduce heat to low, cover with lid slightly ajar, and simmer 3 hours.

Strain stock into large bowl, pressing on solids in strainer; discard solids. Let stock stand 10 minutes; skim off fat. Boil to reduce to 2400ml or add water to measure 2400ml . Season with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.