Turkey Stock

A delicious broth for future recipes.

Serves about 6


Turkey breast bones with meat left from deboning
½ onion, cut in half
½ lemon
½ apple with skin
1 carrot, cut in pieces
1 celery stalk with green leaves, cut in pieces
1 teaspoon whole peppercorns
Bouquet of herbs such as parsley, bay leaf, and thyme


  1. Place all ingredients in saucepan and cover with about 6 cups of water.
  2. Bring to boil, then turn down to simmer 1-2 hours.
  3. Using a colander, strain ingredients and separate stock.
  4. Refrigerate the stock. Once cooled, skim the fat off the top and it’s ready to use or freeze.

Nutritional Information

Per serving: 86 calories, 6 gm protein, 8 gm carbohydrate, 3 gm fat, 1 gm sat fat, 1 gm mono fat, 7 mg cholesterol, 0 gm fiber, 243 mg sodium