Instructions

1. 1

   In a 5 1/2 quart Dutch oven or a large soup pot, combine all the ingredients and pour in 10 to 12 cups of water until it reaches the brim. Bring the mixture to a rolling boil, then reduce the heat, cover the pot, and let it simmer gently for 4 to 5 hours.

2. 2

   At the 4 to 5 hour mark, taste the broth. If it has reached your desired concentration, season with salt according to your preference (I typically add salt when preparing the gravy).

3. 3

   Remove and discard the turkey, bones, and vegetables, then strain the stock using a fine mesh sieve.

4. 4

   Let the stock cool down to room temperature. Once it has cooled, pour it into storage containers (I prefer using 3 large glass mason jars). The stock can be kept in the refrigerator for up to 3-4 days or frozen for as long as 3 months. After cooling, skim off the fat and dispose of it.

Nutrition Information

Notes & Tips

• You can also make this stock with leftover turkey and/or turkey carcass.
• This stock is low in salt because I add the salt to the gravy later. If you want to use this for soup, feel free to adjust the salt.
• This will make about 7 to 8 cups.
• If you prefer a richer stock, you can roast the wings and vegetables first, like I did for this low-carb turkey gravy.