Turkey Stock - The Best Part of Thanksgiving
Frugal use of the turkey carcass after the big Thanksgiving Dinner - turn it into a couple gallons of stock for making soup.
Recipe type: Turkey Stock for Making Soup
Cuisine: American
  • 1 turkey carcass
  • turkey neck, gizzard and heart
  • 4 ribs celery, preferably with leaves
  • 1 large onion
  • 4 carrots, peeled
  • ¼ cup parsley flakes
  • 1 teaspoon sage
  • 8 peppercorns
  • 8 cloves garlic
  • 1 bay leaf
  1. Remove as much of the meat as you can from the turkey carcass to be used for leftovers, sandwiches, or to be chopped up and place into a pot of soup once the broth is done. Ideally this task is completed following Thanksgiving dinner. Save carcass in the refrigerator or freezer until ready to turn into stock.
  2. Place the turkey carcass in the stock pot.
  3. Add in 4 ribs of celery, cut into 3" pieces. I like to put the vegetables in big pieces so I can pull them out to save to add to a pot of soup.
  4. Add 1 onion, quartered.
  5. Add four large carrots, peeled and cut into 3" pieces.
  6. Add parsley flakes, sage, peppercorns and bay leaf.
  7. Add filtered water to cover the carcass and vegetables.
  8. Bring to a boil, then lower heat until simmering.
  9. Cook for several hours until the carcass is falling apart.
  10. Pick out cooked vegetables, reserve for making soup.
  11. Strain broth.
  12. You can use it now to make soup.
  13. For the leftover broth, allow to cool for an hour or two, then refrigerate or freeze.
Recipe by GAPS Diet Journey at https://gapsdietjourney.com/2014/12/turkey-stock-the-best-part-of-thanksgiving/