Turkey Stock

1. Stage

Fill the stockpot: Put the carcass, along with the optional neck, gizzard, heart, and wing tips, into a large stockpot. You may need to break the carcass apart to get it to fit. If needed, make it in two smaller pots. Add the onions, celery, carrots, bay leaves, parsley, and thyme. Add enough cold water to cover the bones by an inch.

2. Stage

Bring to a boil, then reduce to a simmer: Set the stockpot over high heat and bring it to a boil. Right when it starts to bubble away, reduce it to a low simmer. You’re looking for small bubbles around the edges, not a hard boil. This gentle cooking produces a cleaner-tasting stock that’s clear, not cloudy, and has a lot of body.

3. Stage

Simmer the stock: Simmer the stock at least 2 hours and up to 4 hours. No need to keep the lid on. Remember, the longer and gentler the simmer, the better the stock. I like to get it going as I clean the kitchen in the evening. If there’s scum at the top as it simmers, don’t stir it in. Use a skimmer or a slotted spoon to scoop it out and discard it. These are the impurities in the bones coming up.

4. Stage

Strain the stock: Set a colander over a large stockpot or large bowl and strain the stock into it. You may have to do this in batches. Alternatively, you can fish out the bones and vegetables with tongs or a slotted spoon. Sometimes you only have one stockpot—the one you’re cooking the stock in—which gives you limited options for receptacles for straining the stock. Get creative if you must. Toss out the cooked vegetables and bones. You can pick off any bits of meat, but they will be stringy and flavorless, so I skip it.

5. Stage

Cool, then refrigerate: The stock is now ready to use if you’re ready to cook with it. If so, you may want to spoon off as much of the fat floating on top. If not, let the stock cool to room temperature. There are ways to speed this up: pour it into smaller pots, set the pot in an ice bath, or pour it into shallow pans. But don’t place a giant stockpot of hot stock straight in the fridge because it can spoil. Chill it overnight and then scrape off the fat that solidifies on top. Pour the stock into airtight containers. Refrigerate it up to 7 days or freeze it for up to 1 year. Did you love the recipe? Give us some stars and leave a comment below!