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Turkey Stock


I don’t like wasting food, and no matter how good a Turkey carver you are you can always get more meat off the bone and use that value carcass to make a rich Turkey stock. Rich in collagen and gut curing features, use this stock on its own, in your favorite fall vegetable soup or to make our Mushroom Shallot Gravy.


From our kitchen to yours, Bennett


1 Turkey Carcass
3 carrots, chopped
2 celery stalks, chopped
1 yellow onion, quartered
10 cups of water (enough to cover the Turkey carcass)
2 Bay leaves
1 tablespoon peppercorn
1 tablespoon sea salt


Use a mallet and break up the Turkey carcass
Place the turkey carcass in a crockpot or large pot
Fill the pot with carrots, celery, onions, bay leaves, peppercorn, and bay leaves
Add the water until the Turkey is entirely covered
Cook or simmer on low for 8-10 hours


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