Basic Turkey Stock

Published November 1, 2000.

Why this recipe works:

In search of a great soup recipe using the leftover Thanksgiving bird, we found that one unusual ingredient, white wine, deepened the turkey flavor without an all-day simmer. In just four hours, our stock was fully flavored, ready for additions like noodles, potatoes, or rice, and of course,… read more

In search of a great soup recipe using the leftover Thanksgiving bird, we found that one unusual ingredient, white wine, deepened the turkey flavor without an all-day simmer. In just four hours, our stock was fully flavored, ready for additions like noodles, potatoes, or rice, and of course, turkey.

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Makes 3 quarts

Try not to use a barren carcass for the stock. The soup tastes best made with a carcass that has a good amount of meat clinging to it.

Ingredients

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