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Prep Time
20 mins
Total Time
4 h
approx. 8 cups (2 L)


turkey carcass
large onions, skin on
large carrots, unpeeled
6 stalks
celery, including leaves
1 head
garlic, split in half
bay leaves
1 tbsp
black peppercorns
15 mL
leek, white parts only (reserve green portions for wrapping herbs)
2 sprigs
5 sprigs
1/2 bunch
Italian parsley


Step 1

Place the turkey carcass in a large stock pot and cover with approx. 10 cups of cold water. Slowly bring to a simmer, using a ladle to skim off any impurities that rise to the surface.

Step 2

Meanwhile, cut the onion, celery stalks (set aside leaves) and carrot into a large dice and set them aside with the garlic bulb, bay leaves and peppercorns. Wrap the celery leaves, rosemary, thyme and parsley in the leek and tie it tightly with kitchen twine.

Step 3

Once the broth has come to a simmer, add the vegetables and herb bundle and return to a gentle simmer, continually removing any impurities. Cook gently for 4 hours.

Step 4

Strain the stock through a mesh strainer lined with damp cheesecloth; cover and refrigerate for 4-5 days, or freeze in airtight containers up to one month.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Soup/Stew
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