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.
- Strip any remaining meat from the carcass for use in other dishes.
- Break the carcass up by hand or use a large knife if necessary. Place the pieces of carcass in the stock pot.
- Add in your vegetables, ensure you have removed the outer skin of the onion and the carrots.
- Add the rest of the ingredients to the stock pot.
- 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.
- Strain the stock using a sieve and discard the bones and vegetables. Allow the stock to cool.
- 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.