Making rich and flavorful homemade turkey stock for gravy and stuffing is one of the best things you can do for your Thanksgiving feast!

I make this stock the week before Thanksgiving Day to make prepping Thanksgiving dinner easier and less stressful. With fresh, flavorful turkey stock, you can pre-make your gravy and stuffing the day or night before the big feast.

Here’s how it works: roast 3 turkey legs or 5 to 6 wings at 425°F for 45 minutes, then simmer them in a big pot with onion, carrots, celery, garlic, fresh herbs, peppercorns and a splash of apple cider vinegar for 4 to 8 hours (the longer, the richer). Strain it, chill it, and it’s ready for gravy and stuffing. It keeps for 5 days in the fridge or 3 months in the freezer.

I prefer stuffing on the side instead of cooking it in the turkey because when you put the bread/stuffing mixture in the turkey, it takes longer for the turkey to cook through, which dries it out. This way, you don’t have to worry about the inside of your turkey not cooking properly.

And the gravy? SO much easier to make the night before instead of dashing to put it together when the turkey comes out of the oven. It reheats beautifully the next day.

This rich and flavorful homemade stock is straightforward to prepare and uses simple, wholesome ingredients to create a delicious base for your holiday dishes.

Make this up to 5 days ahead of using it, cover it, and store it in the fridge. Or, prepare it up to a month ahead of time and freeze it. Most stores don’t keep turkey wings and legs in stock all year, so you’ll most likely find turkey parts for a great price the week or two before Thanksgiving.

Any turkey bones work here. I buy 3 turkey legs or 5-6 turkey wings to make this stock (get whichever is available and the best price!).

Make-Ahead Turkey Stock Ingredients

Makes about 10 cups of turkey stock

• 3 turkey legs (or 5-6 turkey wings), (roasted at 425°F/220°C for 45 minutes with a bit of olive oil to brown)
• 1 large or 2 medium yellow onions, quartered
• 2 large carrots, roughly chopped
• 3 large celery ribs, roughly chopped
• 1 bay leaf
• 1 teaspoon whole black peppercorns
• 8-10 fresh parsley stems
• 8-10 fresh thyme sprigs
• 5-6 garlic cloves, crushed open
• 1 tablespoon apple cider vinegar
• Water (enough to fill the pot and submerge ingredients)

Ingredient Notes

Turkey Legs or Wings

Legs and wings have plenty of bones, skin and connective tissue, which is exactly what gives stock its rich flavor and body. Buy whichever is the better price. Roasting them first is the most important step; it browns the skin and creates the drippings that make the stock golden.

Onion, Carrots and Celery

These classic aromatics give the stock its savory backbone. Just quarter the onion and roughly chop the carrots and celery. I roast one carrot on the tray with the turkey for extra flavor.

Fresh Herbs and Garlic

Parsley stems and fresh thyme are perfect here (save the parsley leaves for garnish). I skip rosemary in stock because it can be overpowering, but I love it on the turkey itself.

Apple Cider Vinegar

A tablespoon of vinegar is a classic stock trick. You won’t taste it in the finished stock.

Turkey Stock Instructions

Place all the ingredients into a large stockpot (at least 6 quarts). Add enough water to fully submerge them, cover with a lid, and let it simmer gently for 4 to 8 hours. Strain and refrigerate. For complete instructions and tips, check the recipe card below.

How to Use Your Turkey Stock

This stock is the base for a rich make-ahead gravy and moist stuffing, and it’s wonderful for reheating sliced turkey on Thanksgiving Day without drying it out (just splash a little over the meat and cover it). Any extra goes into soups, stews and risotto. Freeze it in 2-cup containers so you can thaw just what you need.

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Tips for Best Results

• Make Ahead: This stock is perfect to prepare up to 5 days before Thanksgiving. It gives you a stress-free start to making gravy and stuffing.
• Roast for Flavor: Roasting the turkey pieces adds depth and richness to the stock. Don’t skip this step.
• Adjust the Yield: For a smaller batch, simply halve the ingredients.

Turkey Stock FAQs

How long should turkey stock simmer?

At least 4 hours, and 6 to 8 hours if you have the time. The longer it simmers, the richer it gets. Keep it at a gentle simmer with the lid slightly ajar so it doesn’t boil over, and skim off any foam now and then.

Can I make turkey stock with just wings or legs?

That’s exactly what this recipe uses. I buy 3 turkey legs or 5 to 6 wings, whichever is the better price, and roast them first. Don’t skip the roasting; it gives the stock its deep flavor and golden color.

Can I use leftover turkey bones for this stock?

Leftover turkey carcasses work well, too. That’s how I make my After-Thanksgiving Turkey Stock. Add them to the pot with the vegetables and follow the same steps.

How do I store turkey stock?

Let the stock cool completely, then store it in airtight containers. Refrigerate it for up to 5 days or freeze it for up to 3 months.

Can I use this stock for soups?

It makes a flavorful base for soups, stews and risotto long after Thanksgiving. Use it anywhere you’d use chicken stock, like my Homemade Chicken Noodle Soup.

Related Recipes

After-Thanksgiving Turkey Stock
Easy Homemade Chicken Stock
Thanksgiving Cranberry Sauce

This homemade turkey stock will transform your gravy and stuffing into unforgettable holiday dishes. Enjoy!