Ingredients

  • Bones, leftover meat and carcass from a 15-pound turkey
  • 2 carrots, peeled and cut into chunks
  • 1 large onion, peeled and quartered
  • 1 stalk celery, roughly chopped
  • Nutritional Information
    • Nutritional analysis per serving (10 servings)

      39 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 5 grams protein; 19 milligrams cholesterol; 30 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

10 servings, about 2 quarts

Preparation

  1. Heat oven to 450 degrees. Place bones, meat and chopped or broken-up carcass in a large roasting pan, and place in the oven. Roast, stirring occasionally, for about 1 hour, or until nicely browned. Don’t worry if the meat sticks to the bottom of the pan.
  2. Add chopped vegetables, and roast for about 30 minutes more, stirring once or twice.
  3. Remove roasting pan to stove top, and place it over one or two burners, whichever is more convenient. Turn heat to high, and barely cover the bones with water, about 8 to 10 cups (it’s fine if some of the bones poke up out of the water). When water boils, turn heat down so that the liquid simmers.
  4. Cook, stirring occasionally and scraping bottom of pan to loosen any bits of meat, for about 30 minutes. Cool, then strain. Refrigerate, and skim off excess fat. Then, store for up to 3 days in the refrigerator (longer if you bring the stock to a boil every second day), or up to several months in the freezer.

Dining and Cooking