Creating a Life Free From Chaos

Taking Stock of That Turkey

It’s Thanksgiving week, which for a lot of people means TURKEY! We made a turkey this past weekend to share with family, and in the end I found myself with a lot of turkey meat and a juicy, oversized carcass. Disgusting, I know. But in the spirit of using every little bit, we divvied up the meat, froze some for later and shared several containers full with family. Then I was just left with a large bird who wasn’t quite ready to meet the trash can. In the easiest move ever, I made 2 quarts of gorgeous golden turkey stock. Here’s how I did it.

Crock Pot Turkey Stock

  • leftover turkey carcass
  • 1 clove garlic, chopped
  • 2 tbsp turkey pan drippings
  • 2 tbsp dried rosemary
  • 2 tbsp celery seed spice
  • 2 bay leaves
  • 2 tbsp Lawry’s Seasoning Salt
  • water to cover

Place the turkey and seasonings in a 6-qt. crockpot and fill with enough water to cover the bird completely. You may have to hack the bird up a bit to fit. Simmer on low overnight. Strain stock, discarding all solids, and use within a week or freeze for later use.

This stock is going to be perfect with that leftover frozen turkey meat in soups or a delicious turkey pot pie in the coming weeks. So much tastier than canned, and none of that precious turkey went to waste. If you have some fresh carrots, celery and onions laying around, chop up some of those and add that too — it’ll will only enhance the flavors more!

5 Replies

  1. Great simple recipe! I ran across a tip some time ago to save and freeze veggie scraps (that one would typically discard) to be used at a later date for stock, that way you get the depth of flavor they create without wasting perfectly good veggies. One of these days, I’ll start remembering to do that! Also, if you don’t have a seasoning salt on hand in the cupboard, you can easily recreate the flavor it lends with a few simple ingredients. They typically consist of salt (obviously), paprika, garlic and onion powder. Some throw other spices in, but that’s typically the bulk of most generic “season salts.”

Leave a Reply