Homemade Turkey Stock
This homemade turkey stock is a rich, flavor-packed base for soups, gravies, and other dishes. Discover how to make this easy turkey stock recipe that transforms leftover turkey parts into a comforting broth.
Equipment
- Large roasting pan
- Big stockpot
- Fine mesh strainer or cheesecloth
- Ladle
Ingredients
- 7 pounds turkey parts, such as wings, thighs, and drumsticks
- 4 quarts water
- 1 large onion, thickly sliced
- 1 large carrot, thickly sliced
- 1 large celery rib, thickly sliced
- 2 cloves garlic, smashed
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
Instructions
- Preheat the oven to 400 degrees. Arrange the turkey parts in a large roasting pan and roast for 1 1/2 hours, until well browned and deep in color. The brown bits add fantastic flavor when deglazed.
- Set the hot roasting pan over two burners, add 1 quart of the water, and bring it to a boil. Use a wooden spoon to scrape up the browned bits, then pour this liquid into your largest stockpot with the roasted turkey parts.
- Add the onion, carrot, celery, garlic, salt, and pepper to the pot. Pour in the remaining 3 quarts of water and bring to a boil. Reduce the heat to moderately low, cover partially, and simmer for 2 1/2 hours.
- Carefully strain the stock through a fine mesh strainer into a large container. Allow it to cool slightly, then skim off excess fat from the surface before using or freezing.
Notes
Use this stock as a base for soups, gravies, or risottos. It can be refrigerated for up to 3 days or frozen for 1 month.