Making the Most of Everything: Turkey Stock

Every Thanksgiving families spend hours preparing a turkey for the yearly feast.  It is an honor to be the one to carve the turkey and beautifully arrange the white and dark meet on a platter to be served around the table.   After the feast, you walk back into the kitchen and see a turkey with chunks of meat still left on and the bones just waiting to be disposed of…….but wait don’t throw it out!   Did you know, you can make turkey stock with the bones?!

Stock is a broth made from discarded turkey parts and bones, and can be later used for sauteing vegetables, making soup, or adding to rice as a substitute for water.  It will give everything extra flavor and nutrients.  

Making stock is a very easy, not labor intensive, project…it is a perfect activity for the day after Thanksgiving.  

Turkey Stock Recipe

There is no recipe for turkey stock,  just grab a big stock pot and place the turkey bones in the pot.  Add a handful of remaining veggies you have leftover from the day before (a handful of chopped carrots, handful of celery, handful of onion, etc).   Throw some spices and herbs in the pot according to what taste you like (tablespoon of thyme, rosemary, sage, pepper and a teaspoon of salt).   Fill the stock pot almost to the top with water and then bring to a boil.  Once it is boiling, turn the stove down to a simmer and let it simmer for at least 6 hours.    After the six hours, pour stock through a strainer and into containers to freeze until ready to use.  **also try freezing some stock in an ice cube tray, this makes perfect servings for sauteing vegetables later**   Take the strained the veggies and give them to your chickens or worm compost, or regular compost bin.  Then discard the bones.

It feels great to use the animal to it’s fullest potential.  Not only do you eat the delicious dark and white meat, but you should use the neck and gizzards for gravy, and the carcass to make a stock. 



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