Description

A savory turkey stock gelée infused with fresh herbs, perfect for soups, sauces, or as a standalone appetizer. Elevate your meals with its deep flavors and luxurious texture.

Ingredients

Scale

Leftover turkey carcass or wings (roasted for best flavor)
2 carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
1 onion, quartered (skin on is fine for added color)
4 whole garlic cloves, slightly smashed
Fresh herbs: thyme, rosemary, and parsley
2 bay leaves
1 teaspoon whole peppercorns
Salt to taste
Water (enough to cover the ingredients in the pot)

Instructions

Roast the turkey bones in a 400°F (200°C) oven for about 30 minutes, turning once.
Place the turkey bones, carrots, celery, onion, garlic, herbs, bay leaves, peppercorns, and water into a large stockpot. Ensure everything is submerged.
Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 6-8 hours. Skim off any foam or impurities that rise to the top.
Carefully strain the stock through a fine mesh strainer into a large mixing bowl. For a smoother gelée, use a cheesecloth-lined strainer.
Let the strained stock cool to room temperature, then refrigerate overnight. As it chills, the gelatin will cause the stock to set.
Remove the layer of fat that forms on top of the gelée. Save it for cooking if desired.
Transfer the gelée into ice cube trays or small containers for easy use. Store in the fridge for up to 5 days or freeze for up to 3 months.

Notes

Roasting the turkey bones enhances flavor and color. Simmer gently to extract maximum flavor and avoid cloudiness. Adjust herbs to balance flavors.

Prep Time: 30 minutes
Cook Time: 8 hours
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: 1/8 of the recipe
Calories: 50
Sugar: 1
Sodium: 150
Fat: 2
Saturated Fat: 0.5
Carbohydrates: 3
Fiber: 1
Protein: 5

Keywords: Turkey stock gelée, homemade stock, bone broth, savory gelée, holiday recipe, gourmet cooking, turkey leftovers, collagen-rich, healthy stock, easy recipe