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Turkey Stock

This stock will taste best if you remove all the meat from the carcass the day you cook the turkey and make the stock the next day

2-unpeeled onions, chopped
2-large celery stalks, chopped (leaves included)
1-carrot, chopped
1-cup mushrooms
1-tomato, quartered
2-cloves garlic (unpeeled & smashed)
6-sprigs parsley
1-bay leaf
1-tsp salt
1-tsp pepper
1-cooked turkey carcass, broken into pieces
1-turkey neck

Place onions, celery, carrot, mushrooms, tomato, garlic, parsley, bay leaf, salt & pepper in slow cooker
Add turkey carcass and neck
Pour in 8-cups cold water
Fit turkey in so all is covered
Cover and cook on low for 12 hours
Discard turkey carcass and neck
Strain stock through a cheesecloth lined sieve into a large bowl
Squeeze all liquid from vegetables
Refrigerate for 8 hours or until fat congeals
Skim off fat

Makes 8 cups