Directions:
- Preheat oven to 425°.
- Cut the turkey carcass into quarters. Place the carcass, skin, carrots, celery, onion, and garlic on a jelly roll pan or shallow roasting pan. Bake at 425° for 45 minutes, stirring once.
- Place turkey and vegetable mixture, water, broth, and peppercorns in a large stockpot. Bring to a boil; cover, reduce heat, and simmer 2 hours. Strain mixture through a sieve into a bowl, reserving stock. Discard solids. Cover and chill stock 8 hours or overnight. Skim solidified fat from surface; discard fat.
- Note: Store the turkey stock in an airtight container in the refrigerator for up to a week, or freeze for up to 3 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 19.07 Kcal (80 kJ) | ||
| Calories from fat | 0.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.08g | 0% | |
|---|---|---|---|
| Cholesterol | 0.06mg | 0% | |
| Sodium | 38.53mg | 2% | |
| Potassium | 107.88mg | 2% | |
| Total Carbs | 3.37g | 1% | |
| Sugars | 1.68g | 7% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 1.34g | 3% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.2mg | 1% | |
| Calcium | 31.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 10.66 Kcal (45 kJ) | ||
| Calories from fat | 0.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Cholesterol | 0.03mg | 0% | |
| Sodium | 21.54mg | 2% | |
| Potassium | 60.3mg | 2% | |
| Total Carbs | 1.89g | 1% | |
| Sugars | 0.94g | 7% | |
| Dietary Fiber | 0.5g | 4% | |
| Protein | 0.75g | 3% | |
| Vitamin C | 1.3mg | 4% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 17.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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