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Après-Thanksgiving turkey stock

Après-Thanksgiving turkey stock

Après-Thanksgiving Turkey Stock

You've busted out a massive meal with a laundry list of ingredients; stock is a fantastic way to use up all the bits and bobs still hanging out in the refrigerator.

Add fresh herbs or any extra vegetables you'd like here. I always have a sweet potato or two to add, which gives the stock a lovely color and a little extra body. Remember: You don’t have to pick your turkey carcass clean before simmering; as always, a little meat on the bones is definitely a plus. You will need a tall stockpot to make your turkey stock.

Yields | 16 cups |

  • 1 roasted turkey carcass and thigh bones
  • 3 celery stalks and leafy tops, sliced into large pieces
  • 2 carrots, sliced into large pieces
  • 1 large sweet yellow onion, peeled and quartered
  • 1 medium sweet potato, scrubbed and sliced into large pieces
  • 1 tsp black peppercorns
  • leftover giblet stock
  • cold water to fill stockpot

| Preparation | Add all ingredients to stockpot, plus enough water to fill pot. Set over high heat and bring to a boil; reduce heat to medium and allow to simmer steadily for 3½ to 4 hours.

Remove bones, strain solids from stock and allow to cool to room temperature.

Freeze for later use.


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Shannon Weber is the creator, author and photographer behind the award-winning, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

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