Save the turkey bones from your Thanksgiving feast -- you can use them to make a pot of flavorful stock. Simmer them with some onions, carrots,and celery and you'll have a freezable, low-sodium base for soups, stews, rice dishes, and more.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 3-gallon stockpot, combine all ingredients and fill with enough cold water to cover ingredients by 3 inches when submerged (about 6 quarts).

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  • Bring to a rapid simmer over high (do not boil); reduce heat until bubbles barely break the surface. Simmer until flavorful, about 2 hours, skimming stock with a ladle every 30 minutes.

  • Strain stock through a fine-mesh sieve. Discard vegetables. Remove meat from bones and save for another use; discard bones. Let stock cool completely before refrigerating. (To store, refrigerate, up to 1 week, or freeze, up to 6 months.)

Cook's Notes

Keep the stock at a bare simmer; a hard boil would evaporate too much liquid and make the stock cloudy. Any fat that remains after skimming can be easily removed once the stock is chilled. If you don't have a large stockpot, use two smaller pots.

Reviews (2)

25 Ratings
  • 5 star values: 6
  • 4 star values: 9
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 2
Rating: 1.0 stars
11/22/2019
Those onion root ends cannot be washed thoroughly are retaining some soil particles. Why not trim off that root area before tossing in the pot? (With the root ends ... YUCK!)
Rating: 5 stars
11/22/2011
So easy to make on the stove or in a crock pot. Really helps in making a tastier soup or more gravy for leftovers. I also save mushroom stems, etc when chopping and those scraps add even more flavor.