New This Month

Easy Homemade Turkey Stock


You can freeze this stock for later use as a base for other soups.

  • Prep:
  • Total Time:
  • Yield: 3 quarts

Photography: Clive Streeter

Source: Everyday Food, November 2003


  • Bones of 1 cooked turkey
  • 5 quarts water
  • 2 onions, quartered
  • 1 celery stalk
  • 1 carrot
  • 1 dried bay leaf
  • 1 teaspoon whole black peppercorns


  1. In a large stockpot, combine turkey bones, water, onions, celery, carrot, bay leaf, and peppercorns. Bring to a boil, reduce heat, and simmer, skimming occasionally, about 2 hours.

  2. Strain into airtight containers; cool completely. Cover, and refrigerate up to 3 days, or freeze up to 6 months.

Reviews Add a comment