City Girl to Country Girl’s Lazy Girl Turkey Stock

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Here is my recipe for a relatively light-flavored turkey stock that can be used to make anything from soup to gravy to turkey stock popsicles (just kidding on the popsicles, sort of). I like this recipe because I can use it for almost anything (except dessert) and then add additional seasoning or flavors depending on whatever recipe I’m using.

Since I usually like to “wing-it” when I’m cooking, I don’t like to use a heavily-flavored stock, lest it interfere with whatever I’m creating or messing around with that day. That and super-salty, greasy stock freaks me out.

City Girl to Country Girl’s Lazy Girl Turkey Stock

  • 1 frozen-solid turkey leg
  • 2 whole stalks of celery (leaves are optional)
  • 1 whole carrot (peeled or at least scrape off most of the junk on it)
  • 1 onion (cut in half)
  • 2 whole cloves of garlic
  • 2 whole bay leaves
  • 1/2 tablespoon of powdered garlic
  • 1/2 tablespoon of ground thyme
  • 1/2 tablespoon of ground oregano
  • 1 tablespoon of kosher salt (that’s KOSHER salt, not regular table salt)
  • A dash or two (or three) of freshly ground black pepper
  • 8-9 Qt stock-pot filled with cool, fresh water

Place everything into the pot (yes, even the frozen-solid turkey leg), fill it with the water and set the flame on high or to almost the highest setting (your goal is to eventually bring it to a boil) then go off and watch some television. I checked-in periodically during the commercial breaks to make sure it wouldn’t get to the point where it would boil over.

When it does come to a boil, immediately lower the temperature to a “really low boil” or “just above a simmer.”

Keep watching television and check your stock on and off (to skim off the crud that floats up to the surface) throughout the evening during commercial breaks. Don’t forget to taste it from time to time too. Remember, my recipes are generally lower in sodium than most, so adjust accordingly to your taste.

I was watching “Hart of Dixie” as I started making my Lazy Girl Turkey Stock and watched right through that show, the evening news, and four late-night “Friends” episodes. ‘Bout four hours give or take.

Yes, “Friends” is one of my favorite TV shows, why do you ask?

Anyway, it will eventually reduce down to about half. At this point STOP everything you’re doing, turn off the stove and remove everything (the turkey leg, celery stalks, bay leaves, etc.) and anything else you see floating near the surface.

Wait for it to cool a bit and then place in the fridge overnight (or at least a few hours) for the fat to congeal on the surface. Skim the fat off and then strain the broth.

Re-heat the broth for about an hour or so to reduce it a bit more. Taste again. If any more scum or fat (you’ll see the oily film) rises to the surface, skim or spoon off.

When the broth cools it should be dark and clear and should be enough to fill two large, take-out plastic soup containers.

Now, at this point either store the broth in your freezer for later use, freeze some of it into ice cube containers for smaller servings of stock or immediately proceed to make whatever you would like.

Or you could try my City Girl to Country Girl Turkey Noodle Soup. Recipe to be posted tomorrow soon.

Mucho love and laughter,

City Girl to Country Girl


PS: My camera broke a few weeks ago and I don’t see myself getting another one anytime soon. At least not until early summer, so any recipe images you see come from my cheap little cell phone.

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2 Responses to City Girl to Country Girl’s Lazy Girl Turkey Stock

  1. Caitlin says:

    Turkey stock is a nice alternative to the standard chicken stock!! And I love the lazy girl approach – right up my alley! Would love it if you could check out my blog and tell me what you think of my latest posts! Follow me, I follow you?!


  2. You can use poultry like chicken, duck or turkey, or larger animals like beef, lamb, venison, and pork or even ham bones. Each gives it’s own unique flavour. Use the bones left over from a roast or buy cheap cuts with a lot of bone in them, like shin, knuckle or neck. Marrow bones are excellent and so are tough cuts of meat, which will give up their goodness to the stock just the bones will. Chicken wings and necks are cheap and make a great stock.

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