Roasted Turkey Stock

Roasted Turkey Stock
  • Total Time: 135
  • Servings: 10-12 cups (2.5-3 L) Stock

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About this Recipe



1 1 Carcass from roasted - 10-12 lb (4.5-5.5 kg) Maple Leaf Prime® Whole – Canada A – Young Turkey
1 Onion, roughly chopped
2 Carrots, roughly chopped
2 Stalks celery, roughly chopped
4 Cloves garlic
1 Bay leaf
7 Peppercorns
1 Bunch of parsley stems
Salt and pepper


PLACE all of the ingredients in a large stockpot. Add enough water to cover and place over high heat. Bring to a boil and reduce heat to low. Simmer for 2 hours skimming any froth or oil from the top of the broth every 30 minutes. Remove from heat and strain solids from the broth. Pour liquid through a fine sieve or strainer and reserve. Discard the solids.

COOL broth completely then divide into freezer containers. Fill to 2” (5 cm) from the top leaving enough room for liquid to expand when it is frozen. Freeze for up to four months. Season with salt and pepper when using.


Use in soups and sauces.

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