Turkey stock

Get the most out of your turkey by using the bones to make a stock. It can kept in the freezer to be used in soups, risottos and more

  • Prep:10 mins
    Cook:40 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 88
  • fat 3g
  • saturates 1g
  • carbs 9g
  • sugars 0g
  • fibre 0.3g
  • protein 6g
  • salt 0.2g


  • 1 turkey carcass, meat removed
  • 2 onions, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 tsp black peppercorns
  • 3 sprigs thyme
  • 1 bay leaf


  1. Put all the ingredients into a large stock pot or your biggest saucepan, and top up with 2 litres water. Add more water to cover all the ingredients if needed.

  2. Bring to a simmer over a high heat, skimming off any foam that appears on top of the liquid with a spoon. Reduce to a medium heat, then simmer, half covered, for 3 hrs – the stock will have reduced and concentrated its flavours. Or, if you prefer a lighter stock, cover fully while simmering.

  3. Turn off the heat and leave to cool for a few minutes, then carefully strain into a container or bowl to cool completely. Will keep in the fridge for a week and for three months in the freezer.

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