Traditional Turkey Stock

Campbell's Traditional Turkey Stock Recipe

Don't throw out that turkey carcass...you can use it to make a flavorful homemade stock that can be used in any recipe calling for turkey or chicken stock. Allow enough time to make it -- but don't expect much work!

At a glance

Prep

25 min.

Total

2 hr. 55 min.

Serves

12

Cook: 2 hr. 30 min.

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What You'll Need

1 turkey carcass from a 12-to 20-pound turkey, broken or chopped into pieces
1 large onion, cut into quarters
1 large carrot, coarsely chopped (about 1 cup)
1 stalk celery, coarsely chopped (about 1/2 cup)
1 bunch fresh Italian (flat-leaf) parsley, coarsely chopped
3 black peppercorns

How to Make It

  • 1

    Place the meat, skin and bones from the turkey carcass into an 8-quart saucepot.  Add the onion, carrot, celery, parsley, and peppercorns and add water to cover by about 2 inches.  Heat over medium-high heat to a boil.  Reduce the heat to low.  Partially cover and cook for 2 1/2 hours.  Spoon off any fat.

  • 2

    Strain the stock into a large bowl.  Cover and refrigerate for up to 3 days.

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Recipe Nutritional Information

Made With

calories

20

totalfat

0g

saturatedfat

0g

cholesterol

0mg

sodium

510mg

totalcarbohydrate

1g

dietaryfiber

0g

protein

4g

vitamina

0%DV

vitaminc

0%DV

calcium

0%DV

iron

2%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Tip: You can freeze the stock for up to 3 months.
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RID#26807

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