Turkey Stock

Bonus Recipe

Preparation info

  • Makes About

    8 cups

    • Difficulty


Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About

Whatever you do, don’t throw out the turkey carcass after it’s been stripped of the meat. It’s the beginning of a delicious stock that can be used for any of your favorite soup recipes calling for chicken stock or broth.


  • 1 turkey carcass, with a little meat on the bones
  • 8 cups water
  • 2 carrots, trimmed and sliced
  • 2 ribs celery, sliced
  • 1 onion, sliced
  • 1 large garlic clove, sliced
  • 1 large fresh parsley sprig
  • 1 bay leaf
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme


    1. Cut the carcass into pieces with a large, heavy knife or meat cleaver if you have one; good heavy kitchen shears will also do the trick. Place in a nonreactive large stockpot. Add the water, carrots, celery, onion, garlic, parsley, bay leaf, basil, and thyme. Bring to a boil. Lower the heat; simmer, partially covered, for 3 to 4 hours. Skim any foam from the surface with a large spoon or skimmer, and discard.
    2. Line a large colander with a double thickness of dampened cheesecloth and place over a large bowl. Carefully pour the stock through the colander. Discard the solids.
    3. Use the stock at this point, or let cool, and then cover and refrigerate overnight. The next day, remove the solidified fat from the top and discard. Bring the stock to a boil in a large saucepan. Let cool. Refrigerate, covered, or freeze up to 2 months. Bring the stock to a boil before using.