Follow these easy steps to learn how to make the best turkey stock that's flavorful and fully of body. This homemade turkey stock is perfect for lending a rich, savory flavor to soups, casseroles, and of course, gravy.
Course Appetizer
Cuisine American
Keyword turkey stock
Prep Time 10 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours10 minutesminutes
Servings 10cups
Calories 160kcal
Ingredients
2-3lbsturkey partswings and backs
1tablespoonextra virgin olive oil
4carrotsunpeeled and cut into halves
2ribs celerycut in half
1yellow onioncut into quarters (you can also use leeks)
1head of garlicunpeeled and cut into half crosswise
1parsnipunpeeled and cut into 3-inch chunks
1bunch of fresh Italian parsley
6-10sprigs fresh thyme
6-10whole black peppercorns
2-3bay leaves
1-2tablespoonskosher salt
Instructions
Preheat the oven to 400°F. Arrange your turkey parts on a baking sheet, toss with olive oil, and roast for 1 hour, or until golden brown, turning the parts every 10 minutes or so.
Add the roasted turkey parts, carrots, celery, onion, garlic halves and parsnip to a large stockpot. Add cold water, covering everything by at least 1-2 inches—about 12-16 cups of water. Add a handful of the parsley (with leaves and stems intact), thyme sprigs, peppercorns, bay leaves, and kosher salt.
Bring to a boil, then reduce to a lightly rolling simmer and cook partly covered for 1 ½ to 2 hours or until the stock is amber brown and tastes well flavored. Add more salt to taste if necessary.
Turn off the heat and allow the stock to cool or if using immediately, fish out all of the bones, veggies and herbs, and discard. Place a large colander over a Pyrex 4 cup glass measuring cup and slowly drain the stock from any straggling aromatics so the colander catches anything that may fall from the pot. Then, use a fine-mesh strainer to strain the stock into your next recipe's soup stockpot. Or, if storing to use later, strain into 1 quart wide-mouth glass canning jars and cool before adding a tight fitting lid. Refrigerate for up to 5 days or freeze in gallon bags for up to 6 months.