Turkey Stock

/

I love making turkey stock after a holiday feast. I let it simmer low and slow for about 36 hours, then use it to create hearty Turkey & Vegetable Soup and handy Turkey Stock Ice Cubes for future meals.

How to Make It

This year, I opted to make a stock over a broth (see definitions below). Bone-based stocks often contain minerals like calcium and magnesium, plus gelatin that supports digestion and joint health.

I simply took the turkey carcass, breaking it down a bit to fit in the pot. Poured enough water to just cover everything (sorta, it was a large bird this year). And set it on simmer for 36 hours, stirring it occasionally.

Note: The resulting stock may have a gelatinous consistency. This is fine and will turn to liquid once warmed up.

Broth v. Stock

Ingredients

  • Stock: Bones + vegetables + aromatics (usually unsalted).

  • Broth: Meat + vegetables + aromatics (often seasoned).

Texture & Flavor

  • Stock: Thick, rich, and gelatinous when cooled (thanks to collagen).

  • Broth: Thinner, lighter, and ready to sip as-is.

Uses

  • Stock: Best for sauces, gravies, and soups where you want body and depth.

  • Broth: Great as a base for soups, or enjoyed on its own.