Turkey Stock Recipe

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Turkey Stock
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Ingredients:

Directions:

  1. Break the carcass into pieces in a large stock pot.
  2. Add water, dressing, vegetables and peppercorns.
  3. Heat to boiling, skim off any foam on the surface, reduce heat to low, cover and simmer for 4 hours.
  4. Stir from time to time to make sure there aren't any 'hot spots' scorching on the bottom.
  5. Add salt to taste as you go along, not all at once.
  6. After four hours, remove large chunks to a bowl and discard.
  7. Carefully drain stock through a colander lined with cheesecloth into a large mixing bowl.
  8. Ladle into freezer containers, cover and set in the fridge overnight.
  9. On the following day, skim off the fat that has congealed on top.
  10. Cover the containers, label and date and freeze until needed.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 17.16 Kcal (72 kJ)
Calories from fat 0.1 Kcal
% Daily Value*
Total Fat 0.01g 0%
Sodium 3521.88mg 147%
Potassium 120.71mg 3%
Total Carbs 3.88g 1%
Sugars 1.84g 7%
Dietary Fiber 1.19g 5%
Protein 0.53g 1%
Vitamin C 2.9mg 5%
Vitamin A 0.2mg 5%
Iron 0.1mg 1%
Calcium 67.5mg 7%
Amount Per 100 g
Calories 3.22 Kcal (13 kJ)
Calories from fat 0.02 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 660.18mg 147%
Potassium 22.63mg 3%
Total Carbs 0.73g 1%
Sugars 0.34g 7%
Dietary Fiber 0.22g 5%
Protein 0.1g 1%
Vitamin C 0.5mg 5%
Calcium 12.6mg 7%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.1
    Points
  • 0
    PointsPlus

Good Points

  • calories free,
  • fat free,
  • saturated fat free,
  • cholesterol free,
  • sugar free

Bad Points

  • High in Sodium

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