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Turkey Stock with Canning Instructions Recipe

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4 from 41 reviews

  • Author: Mary & Susan
  • Total Time: 4 hours 55 minutes
  • Yield: 20 servings (about 8 pints or 4 quarts)

Description

This homemade turkey stock recipe uses a roasted turkey carcass and fresh vegetables to create a rich, flavorful stock perfect for soups, stews, and gravies. The recipe includes detailed canning instructions to preserve the stock safely for long-term storage. The roasting of bones and vegetables before simmering enhances the depth of flavor, making a robust turkey stock that can be stored for months when properly canned.

Ingredients

Turkey Stock Ingredients

  • 1 turkey carcass (or substitute 2-3 turkey legs)
  • 2 medium carrots (roughly chopped)
  • 2 celery ribs (roughly chopped)
  • 1 medium onion (roughly chopped)
  • 2 cloves garlic (crushed)
  • 2 bay leaves
  • 2 teaspoons dried thyme (or 3-4 sprigs fresh thyme)
  • 1 teaspoon dried parsley (or 2-3 sprigs fresh parsley)
  • 1/2 teaspoon dried rosemary (or 1-2 sprigs fresh rosemary)
  • 10 whole black peppercorns
  • 4 quarts water (or enough to cover)

Instructions

  1. Preheat Oven: Preheat your oven to 425˚F to prepare for roasting the turkey bones and vegetables.
  2. Prepare Bones: Strip all usable meat from the turkey carcass and save it for other uses. Cut the carcass into smaller pieces using kitchen shears and layer them in a large roasting pan.
  3. Add Vegetables: Add roughly chopped carrots, celery, onion, and crushed garlic cloves to the roasting pan with the bones.
  4. Roast Bones and Vegetables: Roast in the oven for 35 to 45 minutes, turning halfway through to brown evenly, until the bones are nicely browned.
  5. Transfer to Stockpot: Remove pan from oven and transfer the roasted bones and vegetables to a large stockpot.
  6. Deglaze Roasting Pan: Add 1 cup of water to the hot roasting pan and scrape up browned bits with a wooden spoon. Pour this liquid into the stockpot.
  7. Add Herbs and Simmer: Add bay leaves, thyme, parsley, rosemary, black peppercorns and pour in enough water to cover the bones by a couple of inches. Bring to a boil over medium-high heat.
  8. Simmer Stock: Reduce heat to low and simmer for 2 to 12 hours, stirring occasionally and skimming off any foam to maintain clarity and flavor.
  9. Strain and Cool: Remove large bones with tongs and strain the stock through a fine-mesh strainer into a large container. Discard solids and cool stock for up to 2 hours before refrigerating overnight.
  10. Prepare Canning Equipment: The next day, wash jars, lids, bands, and canning tools in hot soapy water. Rinse thoroughly and set aside.
  11. Set Up Pressure Canner: Place the jar rack into the pressure canner and add water according to manufacturer’s instructions (Presto 3 quarts, Mirro 2 quarts, All American 2-3 inches).
  12. Preheat Jars: Fill jars halfway with hot water and place them in the canner. Simmer for 10 minutes at 180˚F to sterilize; keep hot until ready to fill.
  13. Skim Fat from Stock: Remove refrigerated stock, skim off fat from the surface, and bring the stock back to a boil over medium-high heat.
  14. Fill Jars with Stock: Working carefully, remove a jar from the canner, pour out hot water, set on a towel, and fill with hot stock leaving a 1-inch headspace, using a funnel and ladle.
  15. Remove Air Bubbles and Seal Jars: Remove air bubbles with a bubble popper, wipe rims, center lids, screw on bands fingertip tight.
  16. Process Jars in Canner: Place jars back into the canner rack. Repeat filling and sealing until all jars are filled or stock is used. Lock lid; leave vent open and bring to boil. Vent steam for 10 minutes before adding weight.
  17. Pressure Cook: Process pint jars for 20 minutes and quart jars for 25 minutes at 10 pounds pressure (weighted gauge) or 11 pounds (dial gauge) at altitudes less than 1,000 feet, adjusting as needed for altitude.
  18. Cool and Remove Jars: Turn off heat and let pressure drop to zero naturally. Wait an additional 10 minutes before removing the lid cautiously to avoid steam burns.
  19. Final Cooling: Allow jars to rest undisturbed on a towel for 12 to 24 hours to cool and seal properly; lids should not flex when pressed.
  20. Check Seals and Store: Remove bands, label, date, and store jars in a cool, dark place (50-70°F). Use within one year for best quality. Refrigerate or freeze any unsealed jars.

Notes

  • Roasting the bones and vegetables before simmering enhances the stock’s flavor and color.
  • Simmer longer for a richer, more concentrated stock but do not boil aggressively to avoid cloudiness.
  • Skim fat off after cooling for a leaner stock or leave some for added richness.
  • Use fresh herbs where possible for brighter flavor; dried herbs work well as a substitute.
  • Adjust canning process time based on altitude according to your pressure canner’s guidelines.
  • Ensure a proper seal on canned jars to avoid spoilage; unsealed jars must be refrigerated and used promptly.
  • Store canned stock in a cool, dark place away from temperature fluctuations.
  • The recipe yields approximately 8 pints or 4 quarts of turkey stock depending on the amount of water and evaporation during simmering.
  • Prep Time: 20 minutes
  • Cook Time: 4 hours 35 minutes
  • Category: Stock
  • Method: Roasting, Simmering, Pressure Canning
  • Cuisine: American

Find it online: https://mysimpledish.com/turkey-stock-with-canning-instructions-recipe/