Ever wondered how professional chefs turn humble turkey bones into a rich, soul-warming liquid that elevates every dish? Get ready to discover the ultimate kitchen hack that will transform your leftover holiday turkey into a golden, nutrient-dense stock that will make your taste buds dance and your wallet cheer! This incredibly simple Crock Pot Turkey Stock recipe is not just about reducing waste—it's about creating a culinary masterpiece that will become the secret weapon in your cooking arsenal.
Prep Time: 10 mins
Cook Time: 8 hrs
Total Time: 8 hrs 10 mins
Cuisine: American
Serves: 8 cups
Ingredients
- 1 leftover turkey carcass
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, quartered
- 4 cloves garlic, smashed
- 10 cups water
- Salt to taste
- Pepper to taste
- 2 bay leaves
- Fresh herbs (thyme, parsley)
Instructions
- Begin by gathering all your ingredients: the leftover turkey carcass, chopped carrots, chopped celery, quartered onion, smashed garlic cloves, water, salt, pepper, bay leaves, and fresh herbs.
- Place the leftover turkey carcass into the crock pot. If there are any bits of meat still attached, that's perfectly fine as it will add flavor to the stock.
- Add the chopped carrots, chopped celery, quartered onion, and smashed garlic cloves to the crock pot, distributing them evenly around the turkey carcass.
- Pour in 10 cups of water, ensuring that the carcass and vegetables are fully submerged. If necessary, add more water to cover all ingredients.
- Add salt and pepper to taste. Start with a teaspoon of salt and half a teaspoon of pepper, as you can adjust the seasoning later.
- Place the 2 bay leaves into the pot, tucking them into the liquid.
- Finally, add a handful of fresh herbs, such as thyme and parsley, to the pot. You can tie them together with kitchen twine for easy removal later, or simply add them loose.
- Cover the crock pot with its lid and set it to cook on low for 8 hours. This slow cooking process will extract all the flavors from the turkey carcass and vegetables.
- After 8 hours, check the stock. The meat should be falling off the bones, and the broth should be fragrant and rich in flavor.
- Using tongs, carefully remove the turkey carcass and any large vegetable pieces from the crock pot. Discard them or save any meat for another use.
- Strain the stock through a fine-mesh sieve or cheesecloth into a large bowl or pot to remove any remaining solids. Press down on the solids to extract as much liquid as possible.
- Let the stock cool, then taste and adjust the seasoning with more salt and pepper if desired.
- Once cooled, you can store the turkey stock in airtight containers in the refrigerator for up to a week or freeze it for longer storage. It can be used as a base for soups, stews, and sauces.
Tips
- Use a fresh turkey carcass for the most robust flavor. The more roasted bones, the deeper the stock's taste.
- Don't rush the cooking process. The 8-hour slow cook is crucial for extracting maximum flavor and nutrients.
- For a clearer stock, avoid stirring during cooking and strain carefully through a fine-mesh sieve.
- Optional: For extra richness, roast your vegetables briefly before adding them to the crock pot.
- Consider adding a splash of apple cider vinegar to help extract more minerals from the bones.
- Always cool stock completely before storing to prevent bacterial growth.
- Freeze stock in portion-sized containers for easy future use in soups, sauces, and other recipes.
Nutrition Facts
Calories: 25kcal
Carbohydrates: 2g
Protein: 3g
Fat: 1g
Saturated Fat: g
Cholesterol: 10mg
