Description
Learn how to make turkey stock for gravy and stuffing with this easy recipe. Perfect for Thanksgiving prep, this rich stock adds flavor to all your holiday dishes. I included a lot of details in the recipe card here for content, but know this is quite easy to make. Enjoy!
Ingredients
- 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 or 3 medium 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)
Instructions
- Prepare the Turkey Pieces: Roast turkey legs (or wings) at 425°F (220°C) for 45 minutes to develop deep flavor. Transfer to a large stockpot. I find there’s often not a lot of meat on these. Feel free to eat any meat you can get off them if you want, then add the skin, bones and all of the pan drippings to the stock pot. I roast one of the carrots on the tray with the turkey, then add the rest of the veggies raw.
- Add Vegetables and Aromatics: Add onions, carrots, celery, bay leaf, peppercorns, parsley stems, thyme, and crushed garlic cloves to the pot. These aromatics will enhance the stock’s flavor. I don’t put rosemary in stock as I find it too overpowering. I do love fresh rosemary on or in the turkey.
- Deglaze and Fill the Pot: If roasting created browned bits on the pan, deglaze with a quarter cup of water hot, scraping up the flavorful bits. Pour this into the stockpot. Then, fill the pot with enough water to cover all ingredients, leaving about an inch or two of space from the top so it doesn’t simmer over.
- Simmer the Stock: Bring the pot to a boil over high heat, then immediately reduce to a simmer. Cover with the lid slightly ajar to allow steam to escape and prevent boiling over. Simmer for at least 4 hours, ideally 6-8 hours, to extract maximum flavor and nutrients. Check occasionally to skim off any foam or impurities.
- Strain the Stock: After simmering, carefully strain the stock through a fine-mesh sieve or cheesecloth into a clean bowl or large container. Discard solids.
- Cool and Store: Let the stock cool to room temperature, then refrigerate overnight. The fat will solidify on top, making it easy to remove if desired. If there is a lot of fat, discard some of it. If it’s a thin layer, keep it (it will melt into the stock when heated, and it’s a great flavor!) Store in airtight containers for up to 5 days in the refrigerator or 3 months in the freezer.