Traditional Turkey Stock

October 30, 2020
Created by Harmons
Serves 4-6
  • 1 Tbsp canola oil
  • 1 onion, cut into 8 pieces
  • 1 carrot, coarsely chopped
  • 1 rib celery, coarsely chopped
  • 1 turkey carcass
  • 1 bay leaf
  • 1 tsp whole black peppercorns
  • 3 parsley stems
  • 2 sprigs thyme
  • Cold water to cover

To make the turkey stock, in a large pot over medium-high heat, add canola oil. Add onion, carrot, and celery and cook until softened, about 5 minutes. Add turkey carcass, bay leaf, peppercorns, parsley, thyme, and add enough cold water to cover carcass. Increase heat to high. When water boils, reduce heat to medium-low and simmer for 1 hour, occasionally removing scum that forms on top of water. Strain stock through a fine-mesh sieve or chinois and discard solids. Use stock immediately or let cool and refrigerate or freeze.