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)

Course: Basic, Soup

Cuisine: American

Prep Time: 15 minutes

Cook Time: 3 hours 15 minutes

Total Time: 3 hours 30 minutes

Makes: 12 cups (2.8 L)

Calories: 118 kcal

Author: Dédé Wilson

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
Water
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.

This recipe is variable, depending on the size turkey you started with. If you do some math, you can scale this recipe up or down as needed.

Nutrition Facts

Turkey Stock Made From a Carcass

Amount Per Serving

Calories 118 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g5%

Sodium 1mg0%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 35IU1%

Vitamin C 0.7mg1%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.