Turkey stock

Get the most out of your turkey by using the bones to make a stock. It can kept in the freezer to be used in soups, risottos and more

Prep:10 mins
Cook:40 mins
Serves 6
Easy

Nutrition per serving

kcal 88
fat 3g
saturates 1g
carbs 9g
sugars 0g
fibre 0.3g
protein 6g
salt 0.2g

Ingredients

1 turkey carcass, meat removed
2 onions, chopped
2 carrots, chopped
2 celery stalks, chopped
1 tsp black peppercorns
3 sprigs thyme
1 bay leaf

Method

Put all the ingredients into a large stock pot or your biggest saucepan, and top up with 2 litres water. Add more water to cover all the ingredients if needed.
Bring to a simmer over a high heat, skimming off any foam that appears on top of the liquid with a spoon. Reduce to a medium heat, then simmer, half covered, for 3 hrs – the stock will have reduced and concentrated its flavours. Or, if you prefer a lighter stock, cover fully while simmering.
Turn off the heat and leave to cool for a few minutes, then carefully strain into a container or bowl to cool completely. Will keep in the fridge for a week and for three months in the freezer.

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