Turkey Stock

Cool completely before refrigerating or freezing. Store in airtight containers.

Use turkey carcasses and wing tips from whole roasts for the best flavor.

Roast the bones before simmering for a deeper, richer stock.

Skim off any impurities that rise to the surface while simmering to ensure a clear stock.

Strain the stock well through a fine-mesh sieve, lined with cheesecloth if you want it extra clear.

Root vegetables (carrots, parsnips, celery)

Aromatics (onions, garlic, leeks)

Herbs (thyme, rosemary, parsley, bay leaves)

Mushrooms

Pasta

Rice

Ducks

Pork

Using only lean turkey meat without bones, which results in a weak flavor.

Over-boiling the stock, which can make it cloudy and release bitter flavors from vegetables.

Salting the stock during cooking; it's better to season the final dish.