Culinary Carrie: How To Make Turkey Stock

CulinaryCarrie's picture

Nov. 28, 2012


Turkey carcass 800 Gram
Water 500 Milliliter (or more as needed)
Carrots 1 , dice
Celery stalks 2 , dice
Onion 1 Medium , dice
Bouquet garni 100 Gram (bay leaf, parsley and black peppercorns)



1. Dice the carrots, celery stalk and onions, keep it aside.

2. Make a bouquet garni of bay leaf, parsley and black peppercorns, wrap it in a cheese cloth and tie it up with a twine.


3. In large pot pour cold water add the turkey carcass along with the carrots, celery stock, onions and bouquet garni.

4. Bring it up to a boil and then reduce the heat and let it simmer for 3 hours, timely skim the stock for any fat which collects on the surface.

5. After 3 hours strain the content and turkey stock is ready to use.


4. Serve it as a base for your soup or any turkey dishes.

Recipe Summary

Difficulty Level: Medium
Cook Time: 180 Minutes
Ready In: 180 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 276Calories from Fat 134

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 1063 mg44.29%

Total Carbohydrates 5 g1.7%

Dietary Fiber 1 g4%

Sugars 2 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet