Rating: 3.16 stars
68 Ratings
  • 5 star values: 12
  • 4 star values: 9
  • 3 star values: 28
  • 2 star values: 16
  • 1 star values: 3
  • 68 Ratings

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.

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Recipe Summary test

Yield:
Makes about 8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Reviews

68 Ratings
  • 5 star values: 12
  • 4 star values: 9
  • 3 star values: 28
  • 2 star values: 16
  • 1 star values: 3