Simple Turkey Stock
Why This Recipe Works
We take a simple approach to stock making that delivers pure turkey flavor with very little effort. Using the roasted carcass as-is, without further browning the bones in the oven, saves time and allows the turkey flavor to come to the fore. Gently simmering the bones in water for just 2 hours extracts enough gelatin to give this stock rich homemade flavor and body. Omitting mirepoix (carrot, celery, and onion) from the recipe allows the essence of the poultry to shine through and eliminates the effort involved in peeling and dicing vegetables.