Cynthia’s Secret Turkey Stock


  • Turkey bones
  • Any fat excess that fell from the bird
  • 2 organic celery stalks quartered
  • 2 organic carrots peeled and quartered
  • 1 large organic onion, quartered (skin on)
  • 2 garlic cloves (skin on)
  • 2 bay leaves
  • 3 sprigs of parsley
  • 5 whole pepper corns


In a 10L pot, add all ingredients and cover all ingredients with filtered water. Bring to a boil then reduce to a simmer for 5 hours.

Let completely cool.  Skim off fat before draining, drain, then put half of the fat back in. Et voila! Easy peasy, and ready to use immediately or freeze for future soups. Enjoy!

Bonus Tips:

  • Remove all pieces of turkey from the carcass once your stock is complete. This is beautiful meat that can be used in future pot pies of turkey soups!
  • Grandma really did know best! Homemade chicken, turkey and beef stock are amazing at increasing immunity and healing the gut. For those who have digestive issues, enjoying homemade soups weekly can really make a positive impact on your healing journey.


About The Chef: Cynthia Beretta

Cynthia Beretta, Co-Founder of Beretta Farms and founder of Beretta Kitchen, is no stranger to food. A gifted entrepreneur, mother of three, organic cattle rancher and self-proclaimed ‘foodie’, Cynthia has over twenty-five years of experience in the food industry. Born on the original Earth Day in the 1970s, Cynthia jokes she was destined for sustainable and organic greatness. In 1993, fresh out of school with no farming experience to speak of Cynthia and her husband Michael embarked on an unconventional path and founded Beretta Farms. Since then the couple has expanded their network of like-minded farmers across the country, partnering with those that share the core value of raising animals humanely with love and respect As both businesses continue to grow and thrive, Cynthia never forgets to carve time out of her busy schedule to share a hearty home cooked meal with her family.

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