Stock is one of the best homemade things you can make in your kitchen. I make this stock recipe using the leftover parts my butcher has broken down from a whole 12-pound turkey – the back, neck, the wing tips and the giblets. Rather than throwing them away I ask the butcher to save them. Along with some onion, celery, garlic and herbs I use those bones to create a hearty and inexpensive stock that serves as a base for my holiday recipes, including roast turkey and dressing.
Simple Turkey Stock
makes about 3 to 4 quarts
back, neck, wing tips and giblets (discard liver) from a 12-pound turkey
2 yellow onions, sliced in half
4 stalks celery, roughly chopped
8 sprigs thyme
2 sprigs rosemary
4 cloves garlic, peeled
Place all ingredients in a large stock pot.
Cover with 6 quarts cold water. Bring to a boil, lower heat and gently simmer for 2 hours, skimming any foam and fat that rises to the top.
Strain stock through a fine-meshed sieve and discard solids. Allow stock to cool, skimming any remaining fat from the surface. Refrigerate for up to 5 days in an airtight container, or freeze for up to 3 months.
See more basic recipes from our Hosting the Holidays Crate.