Don’t Let that Turkey Go to Waste!
You know how when you’re done with the turkey eating itself and you’re looking at that carcass and feeling like it is a shame to throw it away? Well, don’t! It makes fabulous turkey stock and you will feel thrifty at the same time. This recipe is a framework, as the size of your carcass will vary from time to time; the recipe is easy enough for you to follow and adapt to your situation.
Note that your resulting turkey stock will only be low FODMAP if the turkey was prepared in a low FODMAP manner to begin with.
You will need cheesecloth if you want a clearer stock.You could certainly substitute an equal amount of raw turkey (such as wings or legs, which are often sold separately) for the chicken in our Chicken Stock if you want to make Turkey Stock with raw materials. This recipe is for the kind of turkey stock we usually make, which takes advantage of a turkey carcass after you have eaten the actual turkey meat, hence the title, Turkey Stock Made From a Carcass!
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Turkey Stock Made From a Carcass
This stock uses your leftover turkey carcass; do not throw it away!
Low FODMAP Serving Size Info: Makes about 10 to 12 cups (2.4 L to 2.8 L) but exact yield depends on size of carcass; serving size 2 cups (480 ml)
- 2 tablespoons vegetable oil or Garlic-Infused Oil, made with vegetable oil or purchased equivalent
- 1 cup (72 g) chopped leeks, green parts only
- Cooked turkey carcass from a 12 to 15 pound (5.4 kg to 6.8 kg) turkey, chopped into large pieces
- 2 medium carrots, scrubbed, trimmed, cut into large pieces
- 2 medium parsnips scrubbed, trimmed, cut into large pieces, optional
- 6 black peppercorns
- 4 sprigs fresh flat leaf parsley
- 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 1 bay leaf
- Kosher salt
Heat oil in a large pot over medium heat until shimmering. Add leek greens and sauté until softened, about 2 minutes, stirring often.
Add turkey carcass, carrots, parsnips if using, peppercorns, parsley, thyme and bay leaf then add enough water to cover ingredients by about 1-inch (2.5 cm).
Bring just to a boil over medium heat, skimming off any foam that comes to the surface. Cover, turn heat down and simmer gently for about 3 hours.
Taste stock and season to taste with salt, but only salt lightly as it will remain more versatile for incorporating into other recipes later on.
Place a mire mesh strainer over a large bowl and line with cheesecloth if you want a very clear stock, otherwise just use a very fine meshed strainer. Strain stock through strainer, pressing on solids. Discard solids. Let stock stand for 15 minutes, then skim off any accumulated fat from the surface. Stock is ready to use or refrigerate in an airtight container for up to 3 days or freeze for up to 6 months. Try this stock in our Turkey Quinoa Meatball Soup with Collard Greens.