Easy Overnight Turkey Carcass Stock
- 1 turkey carcass
- 1 onion, peeled and loosely chopped
- 1 rib of celery, roughly chopped
- 1 carrot, roughly chopped
- 1 bay leaf
- 1 sprig fresh parsley
- 1 sprig fresh thyme
- Salt, to taste
After removing all edible meat from the turkey put the bones, skin, cooking juices, etc. in your slow cooker.
Add the onion, celery, carrot and herbs on top of the bones and fill the crock pot almost to the top with tap water (leaving about ½” at the top). If you are missing any of the herbs or vegetables, simply omit them. The flavor might not have the same depth, but it can be made without all of the ingredients listed.
Turn the slow cooker on low when getting ready for bed and cook all night long or alternatively you could start it in the morning and cook on “low” for 8 – 10 hours during the day.
After the stock is done cooking turn off the heat and, using a soup ladle, pass the stock through a fine sieve to remove all herbs/bones/etc.
Either refrigerate or freeze the stock for future use. I like to fill quart canning jars and store them, covered tightly, in the back of the refrigerator. One batch of turkey carcass stock tends to last me until after Christmas, when I'm sure to make another turkey!
- Yields: 3-4 quarts turkey stock
- Preparation Time: Overnight