Uploaded November 2015 | Updated September 2026, 2 hours ago
Don't waste your leftover Turkey Carcass. Here's how you make a great turkey stock from the leftover turkey bones and gizzards.
Ingredients
2 Tablespoons of Olive Oil
1 Cup of Onion (Chopped)
1 Cup of Celery (Chopped)
2 Cloves of Garlic (Chopped)
4 Tablespoons of Salt (Chopped)
1 Tablespoon of Italian Seasoning
16 cups of water
Recipe
Heat a large pot on medium high heat, and add some olive oil. Fry the onions for a minute then add the celery and garlic. Add 1 tablespoon of salt and Italian seasoning.
Add 1/2 cup of water or wine to deglaze the bottom of the pot. Then add your Turkey bones and gizzards to the pot. Break them up if you need to. Add 16 cups of water or just enough water to cover the turkey carcass, cover and bring to a boil.
Lower heat to low and simmer for 2-4 hours. Salt to taste. Strain the solids with a strainer into a container or multiple containers and freeze or refrigerate. In the fridge the stock will last one week. It can be broken and added to pastas, soups, stews, or replace wherever chicken or vegetable stock is required.
Follow Bachelor on a Budget
instagram.com/bachelorbudget
facebook.com/BachelorOnABudget
Don't waste your leftover Turkey Carcass. Here's how you make a great turkey stock from the leftover turkey bones and gizzards.
Ingredients
2 Tablespoons of Olive Oil
1 Cup of Onion (Chopped)
1 Cup of Celery (Chopped)
2 Cloves of Garlic (Chopped)
4 Tablespoons of Salt (Chopped)
1 Tablespoon of Italian Seasoning
16 cups of water
Recipe
Heat a large pot on medium high heat, and add some olive oil. Fry the onions for a minute then add the celery and garlic. Add 1 tablespoon of salt and Italian seasoning.
Add 1/2 cup of water or wine to deglaze the bottom of the pot. Then add your Turkey bones and gizzards to the pot. Break them up if you need to. Add 16 cups of water or just enough water to cover the turkey carcass, cover and bring to a boil.
Lower heat to low and simmer for 2-4 hours. Salt to taste. Strain the solids with a strainer into a container or multiple containers and freeze or refrigerate. In the fridge the stock will last one week. It can be broken and added to pastas, soups, stews, or replace wherever chicken or vegetable stock is required.
Follow Bachelor on a Budget
instagram.com/bachelorbudget
facebook.com/BachelorOnABudget
