soups salads | turkey

Turkey Stock

Prep Time: 15 minutes Cooking Time: 2 hrs 6 litres servings

Products Included In Recipe


2 kg | 4.4 lbs Turkey bones, raw & rinsed in cold water (may include backs & necks)
4 garlic cloves, skin-on and coarsely chopped
2 medium onions, peeled & coarsely chopped
2 medium carrots, peeled & coarsely chopped
3 celery stalks, coarsely chopped
1 bay leaf
6 sprigs fresh Italian parsley
2 sprigs fresh thyme
6 black peppercorns
8 litres | 2 gallons cold water


Place all ingredients into a large soup or stock pot.
Bring to a low boil and simmer for 2-3 hours, skimming as required.
Strain broth through a fine sieve then separate into smaller containers to cool as quickly as possible. Stock may be refrigerated for up to 4 days or frozen for 4-6 months.

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