Skip to content Skip to footer

I think of any stock as liquid gold… the sure path to tastier food. And as you know by now, I like to use as many parts of the animal that I eat, as I possibly can. So this Thanksgiving, my turkey carcas became a lovely stock, that made the house smell like Thanksgiving all over again.

Here’s how you make it, a little liquid gold from me to you, that will freeze well for another day if you wish.

“Turkey Stock”

This stock serves as a lovely base for soups and stews. A gift of gold that keeps on giving...way better than a necklace if you ask me.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes


  • Grapeseed or vegetable oil
  • 1 turkey carcass
  • 2 cups carrots diced
  • 2 cups onions diced
  • 1 cup celery diced
  • water
  • A few sprigs of thyme
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  • 1 garlic clove crushed


  • Heat the oil in a large pot over high heat and add the turkey carcass, browning on all sides.
  • Add the vegetables and brown. Pour off any grease, then add a small amount of water - 1/4 cup or so - and scrape the bottom of the pan with a wooden spoon to deglaze.
  • Add enough water to cover the vegetables and meat. Bring to a boil and reduce to a simmer, then add the herbs and garlic. Simmer for 4 hours, or until the stock reaches the desired flavor - the longer it cooks, the more robust the flavor will be.


  • ED H
    Posted April 24, 2011 at 12:47 pm

    never throw away the tukey carcas–every thanksgiving and x-mas after everyone has had their fill-i debone the cooked bird using a similar recepy-you dont have to brown it-and make stock=its great -my daughter says its better than chiken soup to cure a cold

  • Trackback: How to Quarter a Chicken -

Leave a comment

Recipe Rating

Let's stay in touch! Join my mailing list.