Turkey Stock

Turkey stock can be used in soups and casseroles, or drunk on its own as a nutritious broth. You can add leftovers such as roast potatoes and bits of stuffing to the stock pot, and adding the giblets will give your stock a fantastic depth of flavour.


  1. Strip any remaining meat from the carcass for use in other dishes.
  2. Break the carcass up by hand or use a large knife if necessary. Place the pieces of carcass in the stock pot.
  3. Add in your vegetables, ensure you have removed the outer skin of the onion and the carrots.
  4. Add the rest of the ingredients to the stock pot.
  5. Bring to a boil and then immediately lower the flame to its lowest setting. Leave the stock to simmer, with the lid on, for a minimum of 3 hours.
  6. Strain the stock using a sieve and discard the bones and vegetables. Allow the stock to cool.
  7. Store in the fridge for up to a week, or freeze for up to 3 months.


You can freeze the stock in large containers for use in soups, or freeze in ice cube trays and pop out the frozen cubes into a freezer bag for individual servings.

Note: The cost of the stock is based on the added ingredients and does not include the cost of the turkey itself.

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