Unlock the smoky essence of our Greenberg turkey with this easy, hands-off stock recipe. Simmered low and slow from the carcass, it creates a rich, smoky base that's perfect for soups, stews, gravies, or any dish craving depth.
Prep Time: 10 minutes
Cook Time: 1½–3 hours (longer for richer flavor)
Yield: About 8–10 cups (1 gallon)
Ingredients
1 gallon (16 cups) cold water
1 Greenberg turkey carcass or turkey bones (skin removed)
2 celery stalks
1 large onion, quartered
1 large carrot, roughly chopped
Directions
- Prep the pot: Place the turkey carcass or bones in a large stockpot (at least 8-quart capacity). Add the celery, onion, and carrot. Pour in the cold water to cover everything by about 1 inch—if needed, add a bit more to submerge.
- Bring to a boil: Set the pot over high heat and bring to a rolling boil.
- Skim and simmer: Once boiling, reduce heat to low for a gentle simmer for at least 1½ hours (longer for deeper, more concentrated flavor).
- Strain and cool
- Store smart: Cool completely at room temperature, then portion into jars or freezer bags. Refrigerate for up to 5 days or freeze for up to 6 months. Thaw overnight in the fridge before using.
