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Epicurious

Turkey Stock

Image may contain Cutlery Fork Pottery and Saucer
Photo by Chelsea Kyle
Cooks' note:

Stock can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.

Recipe information

  • Yield

    Makes about 5 cups

Ingredients

5 cups water
2 cups chicken broth (16 fluid ounces)
Neck and giblets (excluding liver) from turkey
1 onion, peeled and stuck with 2 whole cloves
1 (3-inch) piece celery
2 fresh thyme sprigs or 1/4 teaspoon dried, crumbled
2 fresh flat-leaf parsley sprigs
2 fresh marjoram sprigs or 1/4 teaspoon dried, crumbled
1 Turkish or 1/2 California bay leaf
5 whole black peppercorns

Preparation

  1. Step 1

    Bring all ingredients to a boil in a 3-quart saucepan, skimming froth, then reduce heat and gently simmer, partially covered, until reduced to about 5 cups, 1 1/2 to 2 hours.

    Step 2

    Pour stock through a large sieve into a bowl and discard solids.

TagsStockTurkeyPoultryDairy FreeGluten FreeNut FreeKetoEasySimmerGourmet
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