New This Month

Turkey Stock


After the last of the turkey is alchemized into a rich stock for soup, the surplus can be tucked away in the freezer to serve as insurance for the long nights ahead.

  • Yield: Makes about 8 cups

Source: Martha Stewart Living, November 2008


  • 1 turkey carcass, from a 12- to 15-pound turkey, cut into large pieces
  • 2 carrots, scrubbed and halved crosswise
  • 1 stalk celery, halved crosswise
  • 1 medium onion, quartered
  • 1/2 teaspoon whole black peppercorns
  • 10 to 14 cups water


  1. Place carcass, carrots, celery, onion, and peppercorns in a large stockpot. Add water to cover by 1 inch. Bring to a boil. Reduce heat, and gently simmer, skimming foam as needed, for 2 hours. Strain, and discard solids. Skim fat from top. (Stock can be refrigerated for up to 3 days or frozen up to 3 months.)

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