Prep
10m
Cook
4h
Total
4h 10m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat the oven to 220°C. Toss the turkey carcass with olive oil and roast until deeply golden and smelling nutty. This step is key, browning equals flavour.
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For
3
M
I
1
Leftover turkey carcass, broken into chunks
1–2
tbsp
Olive oil
2
Onion, halved, skins on
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Per Serving
Calories
35kcal
Fat
1g
Carbs
1g
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Cold water matters: It helps extract collagen slowly for better body. | No salt now: Season dishes later, stock reduces and can easily over-salt. | Overnight oven method: Perfect if you want hands-off cooking, especially with an AGA or residual heat oven. | Deep colour hack: If your stock looks pale, reduce it further rather than adding extras. | Fridge: Keeps 4–5 days in a sealed jar. | Freezer: Freeze in ice cube trays for instant portions, or in 500 ml tubs for soups and risottos. | Next uses: Turkey pie gravy, leftover turkey soup, risotto base, braised lentils, or enriching pasta sauces.
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Molly
2 months ago
Boxing Day is always stock day in our house. A long dog walk whilst the stock does its stuff in the Simmering oven of the aga. In fact it was in there for most of the day as I got side tracked! This recipe is particularly good producing lots of tasty rich stock.
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Tyler
2 months ago
Love that, Molly! Sounds like a perfect Boxing Day sidetrack with delicious results. 🦃👨🍳
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Prep
10m
Cook
4h
Total
4h 10m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat the oven to 220°C. Toss the turkey carcass with olive oil and roast until deeply golden and smelling nutty. This step is key, browning equals flavour.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
3
M
I
1
Leftover turkey carcass, broken into chunks
1–2
tbsp
Olive oil
2
Onion, halved, skins on
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
35kcal
Fat
1g
Carbs
1g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Cold water matters: It helps extract collagen slowly for better body. | No salt now: Season dishes later, stock reduces and can easily over-salt. | Overnight oven method: Perfect if you want hands-off cooking, especially with an AGA or residual heat oven. | Deep colour hack: If your stock looks pale, reduce it further rather than adding extras. | Fridge: Keeps 4–5 days in a sealed jar. | Freezer: Freeze in ice cube trays for instant portions, or in 500 ml tubs for soups and risottos. | Next uses: Turkey pie gravy, leftover turkey soup, risotto base, braised lentils, or enriching pasta sauces.
Only visible to you
Made it?
Cancel
Molly
2 months ago
Boxing Day is always stock day in our house. A long dog walk whilst the stock does its stuff in the Simmering oven of the aga. In fact it was in there for most of the day as I got side tracked! This recipe is particularly good producing lots of tasty rich stock.
Like
Reply
Cancel
Tyler
2 months ago
Love that, Molly! Sounds like a perfect Boxing Day sidetrack with delicious results. 🦃👨🍳
Like
Reply
Cancel
