Home Canned Turkey Stock
December 1, 2015
Todd and I make a lot of soup throughout the winter so this homemade turkey stock has become a must-have staple in our pantry. Plus besides soup, we use it in a plethora of other dishes in lieu of water, i.e. when cooking rice or making stuffing. Besides the fact, that it is better for you than that sodium-packed stuff you buy in the store, it simply tastes better with it's rich and full of flavor. It really is worth the effort to always keep this on hand throughout the year.
- Prep: 20 mins
- Cook: 4 hrs 25 mins
- Yields: 8 to 16 quarts
1Add all ingredients to large stock pot. No need to be fancy here, I simply rinse the carrots and celery, snap them in half with my hands and toss in pot. I don't bother to peel the onions or garlic, just cut to expose flesh and toss in pot.
2Cover everything with water, I just happen to have a very large stainless-steel stock pot (shh! don't tell my mom hers is missing), so I usually add 12-16 quarts of water. Then simply BTB/RTS (bring to boil/reduce to simmer) and simmer a good 4 hours or so. Until it tastes rich and yummy.
3Strain out the bones, veggies and herbs - I do this by placing a strainer over another large pot(s) or a commercial food container commonly referred to as a Cambro container (Cambro is a brand name but is used to interchangeably to refer to the type of container - these can be purchased on Amazon and are also great to rising dough)
1Next you could process the hot stock through a gravy separator to remove the fat and process immediately into canning jars. OR I find it much easier to place the stock in refrigerator overnight which allows the fat to rise to top and harden, then simply skim off with a large spoon.
2After it's sleep over in the fridge, I bring the stock back to boil.
3Fill prepared canning jars, place in pressure canner and process at 11 pounds for 20 mins for pints and 25 minutes for quarts (note: I live in Midwest, please adjust canning pressure/times to your altitude).
I do not add salt when making stock for two reasons. 1) I typically brine my turkey prior to cooking which adds just he right amount of salt to the turkey itself and 2) keeping the turkey stock low-sodium allows me to control the amount salt in the future dishes I cook with this turkey stock.