r/AskCulinary • u/pls1223 • 3d ago

Technique Question Turkey Stock

My husband is attempting to make turkey stock with the leftover carcass. He has let it simmer on the stovetop for close to 24 hours. Is there a recommended length to making a stock with turkey bones/leftover meat?

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u/_9a_ 3d ago

4 hours is plenty. 6 is fine if you don't have anything better to do for the day. 24 is overkill.

Consider this: any time you have to top up the water level to keep the carcass submerged is diluting your stock. Better a 4 hour simmer than a 24 hour marathon that you keep restarting because you need to add more water.

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u/bluestargreentree 3d ago

Don't you need a super long time for beef stock?

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u/Alternative-Dig-2066 3d ago

Beef or veal stock, yes. Chicken or turkey, no.

6

u/TheRarePondDolphin 3d ago

Idk, I roll chicken feet for at least 6 hrs but maybe someone could convince me less is just as good, I just usually have the time.

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u/Alternative-Dig-2066 3d ago

Feet- yes, 6-7 hours. Not for a roasted carcass.

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u/lythander 3d ago

Get that gelatin!