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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).