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Ingredients
2 pounds leftover turkey carcass and meaty bones, or 2 pounds fresh turkey wings
1 onion, stuck with 2 cloves
1 small carrot, peeled
1 bay leaf
Nutritional analysis per serving
13 milligrams cholesterol; 36 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 2 grams fat; 11 milligrams sodium; 4 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Place the carcass and bones in a baking pan and roast for 10 to 15 minutes, until lightly browned.
- Step 2
Transfer to a soup pot, add onion, carrot and bay leaf, and cover with 12 cups cold water. Bring to a boil, then lower heat to a gentle simmer. Cook, uncovered, for about 1 ½ hours, occasionally skimming off foam or fat.
- Step 3
Strain though a fine mesh sieve and skim any remaining fat from surface.
Private Notes
Comments
Fast, easy, delicate yet flavorful. Will be my go-to for stock in the future (I'm one of those who needs a recipe for everything).
12 cups of water doesn't come close to covering the carcass. 16 cups doesn't even cover the carcass that I have quartered.
Fast, easy, delicate yet flavorful. Will be my go-to for stock in the future (I'm one of those who needs a recipe for everything).