Homemade Turkey Stock

If you have approximately 12 hours to spend in the kitchen, Homemade Turkey Stock might be an excellent gluten free, dairy free, paleolithic, and primal recipe to try. For $2.21 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. This main course has 807 calories, 122g of protein, and 32g of fat per serving. This recipe serves 8. 353 people were glad they tried this recipe. This recipe from Brown Eyed Baker requires bay leaf, black peppercorns, carrot, and fresh thyme. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is outstanding. If you like this recipe, take a look at these similar recipes: Homemade Lemony Turkey Stock and Jalapeno Turkey Noodle Soup, Homemade Turkey Stock, and Homemade Turkey Stock.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 240 minutes

 

Ingredients:

1 bay leaf

1 teaspoon black peppercorns

1 carrot, peeled and cut into large chunks

2 celery stalks, cut into large chunks

5 sprigs fresh parsley

3 sprigs fresh thyme

Turkey carcass and bones from 14-pound turkey

1 large yellow onion, halved (unpeeled)

Equipment:

pot

sieve

bowl

ziploc bags

Cooking instruction summary:

1. Place the turkey carcass and bones in a large stockpot and cover with at least 5 quarts of water, or enough to ensure that the water covers it by at least 1 inch. Bring to a boil over medium-high heat. Skim off any fat or foam that rises to the surface.2. Add the onion, carrot, celery, bay leaf and peppercorns. Reduce the heat to low so that the stock is at a very slow simmer. Simmer, uncovered, for 2 hours. 3. Add the parsley and thyme to the stock and simmer for an additional 2 hours. 4. Pour the stock into a large bowl through a fine-mesh sieve and discard all of the solids. Allow to sit at room temperature for about 30 minutes, or until a noticeable skin forms on the surface. Using a spoon, skim off the layer of fat, then let the stock cool to room temperature. Cover and refrigerate overnight. 5. The next day, remove the layer of fat that has collected on the top of the stock, then portion out the stock into quart-size containers or freezer-safe ziploc bags and store. The stock can be refrigerated for up to 3 days, or frozen for up 6 months.

 

Step by step:


1. Place the turkey carcass and bones in a large stockpot and cover with at least 5 quarts of water, or enough to ensure that the water covers it by at least 1 inch. Bring to a boil over medium-high heat. Skim off any fat or foam that rises to the surface.

2. Add the onion, carrot, celery, bay leaf and peppercorns. Reduce the heat to low so that the stock is at a very slow simmer. Simmer, uncovered, for 2 hours.

3. Add the parsley and thyme to the stock and simmer for an additional 2 hours.

4. Pour the stock into a large bowl through a fine-mesh sieve and discard all of the solids. Allow to sit at room temperature for about 30 minutes, or until a noticeable skin forms on the surface. Using a spoon, skim off the layer of fat, then let the stock cool to room temperature. Cover and refrigerate overnight.

5. The next day, remove the layer of fat that has collected on the top of the stock, then portion out the stock into quart-size containers or freezer-safe ziploc bags and store. The stock can be refrigerated for up to 3 days, or frozen for up 6 months.


Nutrition Information:

Quickview
807k Calories
122g Protein
31g Total Fat
3g Carbs
47% Health Score
Limit These
Calories
807k
40%

Fat
31g
49%

  Saturated Fat
8g
52%

Carbohydrates
3g
1%

  Sugar
1g
2%

Cholesterol
405mg
135%

Sodium
638mg
28%

Get Enough Of These
Protein
122g
245%

Vitamin B3
43mg
216%

Selenium
120µg
172%

Vitamin B6
3mg
171%

Vitamin B12
6µg
115%

Phosphorus
1041mg
104%

Zinc
10mg
67%

Vitamin B2
1mg
62%

Vitamin B5
4mg
46%

Potassium
1329mg
38%

Magnesium
145mg
36%

Vitamin A
1668IU
33%

Iron
5mg
28%

Copper
0.46mg
23%

Vitamin B1
0.29mg
19%

Vitamin K
12µg
12%

Folate
46µg
12%

Vitamin D
1µg
11%

Manganese
0.18mg
9%

Calcium
74mg
7%

Vitamin C
3mg
4%

Vitamin E
0.57mg
4%

Fiber
0.76g
3%

covered percent of daily need
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The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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