How to Make Turkey Stock
Servings: 22
Ingredients
- turkey carcass
- 3 whole onions skins and all, quartered
- 5 carrots
- 4 stalks celery
- 1 Tb whole peppercorns
- ¼ c apple cider vinegar
- 2 gallons water this is approximate. See instructions
Instructions
- Break your turkey carcass into pieces if you can. As brutal as it sounds, if you can cut or break bones to expose the marrow, even better.
- Place the turkey carcass and all of the remaining ingredients in your large soup pot or electric roaster.
- Pour in enough water to cover the carcass, about 2 gallons.
- Stove Method: If cooking in a soup pot, bring it to a boil and reduce the heat to a simmer.
- Simmer very low for at least 6 hours, up to 24 hours.
- NOTE: I make this in an electric roaster, that way the stove isn't on when we are sleeping. I let this cook at 300° for 24 hours.
- Once the stock has finished cooking, strain the liquid through a fine sieve or cheese cloth. Discard the solids.
- Refrigerate the stock overnight.
- Carefully scoop the solidified fat from the top of the stock and discard.
- Prepare your pressure canning supplies and heat your stock to a rolling boil. Reduce the heat to a simmer.
- Pressure can the turkey stock using basic pressure canning practices.
- Processing time for quart jars is 25 minutes, pint jar time is 20 minutes.
- Use your turkey stock any way you like!
- Turkey stock can also be frozen if you don't want to can it.
See This Recipe:
https://cosmopolitancornbread.com/turkey-stock/Equipment Used
