Turkey Stock

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Yield: 5 cups Prep 20 mins Start to Finish 40 mins


  • 2 tablespoons  olive oil
  • Turkey neck and giblets (from turkey)
  • 2 medium carrots, chopped
  • 2 large celery ribs, chopped
  • 1 medium onion, quartered
  • 3 1/2 cups  chicken broth
  • 1 fresh rosemary sprig


1. Heat oil in a large saucepan over moderate heat until hot but not smoking. Add neck and giblets; cook, turning occasionally, until golden brown, about 3 minutes. Add vegetables and cook, stirring occasionally, until golden, about 5 minutes. Add broth, rosemary, and 4 cups water; simmer, uncovered, until liquid is reduced to 5 cups, about 20 minutes.

2. Pour stock through a sieve into a bowl (discard solids). Makes 5 cups.

Nutrition Facts

  • cal.(kcal)110,
  • Fat, total(g)6,
  • chol.(mg)3,
  • sat. fat(g)1,
  • carb.(g)14,
  • pro.(g)2,
  • sodium(mg)719,
  • Percent Daily Values are based on a 2,000 calorie diet
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