This Thanksgiving my bag of leftovers overflowed with turkey bones. Like, they were sticking up all over the place, roasted, greasy and menacing. No stuffing, no cranberries, just bones, bones and more bones (well, and that bit of meat stuck to them). What to do with Tom when everyone else is done with him?
I’ll tell you. I mean, aside from my other turkey recipes, turkey broth is my tried and true favorite way to use the bird. Don’t believe me? Well, the only way I can get you to is to say… make this, yo! Learn how to make turkey stock and you won’t turn back.
How to Make Turkey Stock
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 12 people
Ingredients
- 2 lbs turkey bones you'll have more if you have an entire turkey carcass--make multiple batches by freezing extra bones until ready to use
- 2-3 quarts filtered water add more or less, depending on the size of your slow cooker
- 2 carrots chopped into thirds
- 1 medium onion split in half with peel still on
- 1 stalk celery chopped in half
- 10 peppercorns
- 2 sprigs fresh rosemary
- 1 sprig fresh basil
- no salt, please!
Instructions
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Combine all ingredients in a slow cooker, Instant Pot or on the stove top.
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Cook on low in the crock pot overnight, set pressure to manual and cook for 90 minutes in the Instant Pot, or bring the pot to a boil on the stove top, bring down to a simmer and cook for 5 hours on the stovetop.
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If using the Instant Pot, release the pressure manually. All the stock to cool from all three methods.
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Drain cooled stock from vegetables and bones using a strainer set over a large bowl.
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Stock may be stored in the refrigerator for one week.
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You could also freeze your stock--I find it easiest to pour into ice cube trays, freeze completely and then store in baggies (the frozen one ounce cubes are delightfully easy to use when you need a bit of flavorful liquid in other dishes).
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