Turkey Stock (or Broth)

Name: Turkey Stock (or Broth)
Total time: 54 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 4 turkey necks (or wings or 1 meaty turkey carcass); 2 tablespoons olive oil; 2 yellow onions (quartered); 2 carrots (chopped); 2 ribs celery (chopped); 8 cups reduced sodium chicken broth ( or water); fresh herbs (see notes); 1 bay leaf; 1 teaspoon black peppercorns; 2 teaspoons salt

Turkey broth or stock made from a carcass or meaty turkey pieces. This is the perfect base for soups, stews or gravy!

⏱️ 54 min 🔪 Prep: 10 min 🔥 Cook: 44 min 📊 Medium ⭐ 5.0 (21) 👁️ 24 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

8 servings

4 turkey necks (or wings or 1 meaty turkey carcass)
2 tablespoons olive oil
2 yellow onions (quartered)
2 carrots (chopped)
2 ribs celery (chopped)
8 cups reduced sodium chicken broth ( or water)
fresh herbs (see notes)
1 bay leaf
1 teaspoon black peppercorns
2 teaspoons salt

Steps

Pour olive oil in a large stockpot. Brown turkey pieces over medium heat in large stock pot (or broil in the oven) until golden if using necks/wings.
Add remaining ingredients to a large stock pot or slow cooker. Cover and simmer for 45 minutes to 1 hour on the stove (or 10-12 hours on low in the slow cooker).
Strain the broth through a cheesecloth to remove all turkey and vegetables. Return broth to the pot and simmer an additional 30-45 minutes to reduce.
Allow to cool slightly and skim off any fat. 
Cool broth and refrigerate up to 3 days or freeze up to three months.