Holiday Leftovers

Leftover Turkey Stock

Yield 9 cups
1 ratings

Chef’s tip: Put bay leaf, thyme, garlic and black pepper in a cheesecloth bundle to make it easy to strain stock later. 


1 leftover turkey carcass, from a 12- to 14-pound turkey, broken into large pieces

Reserved turkey necks and giblets, except the liver

3 celery stalks, thickly chopped

1 medium onion, thickly chopped

1 large carrot, thickly chopped

2 garlic cloves, sliced

1 teaspoon salt

1 teaspoon freshly ground black pepper



Place turkey carcass, necks and giblets, celery, onion, carrot and garlic in a large stockpot and add water (12-14 cups) to cover. Season with salt and pepper.

Set over high heat on stovetop and bring to a boil. Reduce heat and simmer until broth is reduced by ⅓, about 3½ hours, occasionally skimming stock with a ladle to remove the fat. Strain the stock and skim any remaining fat before using.