Learn how easy it is to make Turkey Stock from the bones of your Thanksgiving turkey! All you need is a picked over turkey carcass and some vegetables and herbs that you probably already have on hand from cooking your turkey. You are going to love using this flavorful turkey stock in your next soup! Originally posted November 21, 2012.
The people in the apartment above us vacuum about once a week. (It’s pretty loud because the insulation in our apartment building is practically nil.) Every time I think to myself, Are they vacuuming again?? And then I immediately remind myself: Yes Karen, most people vacuum more than once every 3 months like you.
Anyway. Now that you’re feeling so good about yourself compared to me. We have news! We just found out we are having a baby BOY!! I’m still in complete shock. I was convinced it was a girl. (I think I just told myself that because I didn’t want to have to repaint Charlotte’s room.) Also, I thought Charlotte was a boy, so maybe my mother’s intuition is just in a state of perpetual Opposite-Day-ness. We are so excited to have a little boy!
For now I’m focusing on doing some toddler training before the baby gets here. Whose idea was it to let our toddlers sleep on mini trampolines? Charlotte’s favorite thing to do is jump in her crib (which, by the way, makes it not quite as formidable a time-out spot). You would not believe the height she gets. I know she is up from her nap not when she cries, but when I can hear the springs of her mattress getting a workout. One of these days she is going to go sailing over the edge. I should start lining the floor with pillows.
Have you guys decorated for Christmas yet? I broke down over the weekend. There is nothing better than a lit Christmas tree, yes, even the week before Thanksgiving!!
But don’t worry Thanksgiving, I am still SUPER excited about you. I made my first turkey last week, and wanted to get every last bit out of that bird as I could, so I decided to make some turkey stock. It was super easy. Throw everything in a pot and forget about it for a few hours. And man is it good! This stock makes the BEST soup. My favorite is to use the stock to make this Creamy Turkey Wild Rice Soup. Here’s what you’re going to need, hopefully you have most of this stuff leftover from your Thanksgiving shopping!
Making turkey stock from scratch is one of the best ways to add amazing flavor to your Thanksgiving meal. Homemade turkey stock is so much better than anything you can buy pre-made. While it does require some extra time and effort, it is well worth it in the end. In this article, I’ll walk you through the entire process of making turkey stock step-by-step, from choosing the right ingredients to straining the finished stock.
Why Make Your Own Turkey Stock?
There are several great reasons to put in the effort to make your own turkey stock
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Superior flavor – The flavor of homemade turkey stock is rich, intense, and delicious. Store-bought stocks just can’t compare.
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Customize the flavor – When you make it yourself, you control what goes in. Tailor it to your taste preferences by adding different herbs, vegetables, etc.
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Use turkey parts – Make use of leftover turkey wings necks bones etc. Reduce food waste from your holiday bird.
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No preservatives – Homemade stock contains no preservatives or other additives like store-bought versions.
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Cost savings – Turkey stock can get pricey at the store. Make your own for a fraction of the cost.
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Versatile uses – Use your homemade turkey stock for gravy, stuffing, soups, stews, sauces, and more. Freeze leftovers too.
Tips for Making Turkey Stock
Follow these tips for the best homemade turkey stock:
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Use a combination of parts – Wings, necks, and bones all contribute flavor. Avoid using only meat which dilutes the stock.
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Roast the bones first – Roasting intensifies flavor and color. Do this in a 400°F oven for 30-60 minutes.
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Sear the vegetables – Caramelizing the aromatics like onions, carrots, and celery adds another layer of flavor.
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Simmer for 2-4 hours – Long, slow simmering ensures the stock extracts maximum flavor from the ingredients.
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Skim regularly – Use a ladle to skim off any scum, fat, or foam that rises to the top as it simmers.
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Strain thoroughly – Pour through a fine mesh strainer to remove all solids and clarity. Cheesecloth also works well.
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Degrease after cooling – Once cooled, any remaining fat will solidify on top making it easy to remove.
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Season at the end – Taste and season with salt and pepper once done. Don’t salt while simmering.
Step-by-Step Instructions
Follow this simple process for foolproof homemade turkey stock:
Prep the Ingredients
You’ll need:
- Turkey wings, necks, bones (about 3 pounds)
- Aromatic vegetables like onions, carrots, celery
- Fresh herbs like parsley, thyme, sage
- Water (about 16 cups)
- Salt and pepper
Chop any large bones and vegetables into smaller pieces to maximize flavor extraction.
Roast the Bones
Place turkey parts on a baking sheet and roast at 400°F for 30-60 minutes until well browned. This deepens the flavor and color.
Brown the Vegetables
In a large stock pot, heat oil over medium heat. Add the vegetables and cook until browned and caramelized on all sides.
Simmer the Stock
Add roasted bones, herbs, and water to the pot. Bring to a boil then reduce to a simmer. Simmer stock for 2-4 hours, skimming any impurities that rise to the top.
Strain and Finish
Strain the stock through a fine mesh strainer into a large container, pressing solids to extract liquid. Discard solids. Let cool completely then skim fat. Taste and season with salt and pepper as needed.
Uses for Turkey Stock
Homemade turkey stock is endlessly useful. Here are some of my favorite ways to use it:
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Gravy – The ultimate base for rich, flavorful gravy.
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Stuffing – Adds moisture and turkey flavor to stuffing and dressing.
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Soup – Turkey noodle soup, turkey rice soup, turkey vegetable soup, etc.
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Stew – Boost flavor in turkey chili, gumbo, curry, and more.
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Risotto – Use as the cooking liquid for turkey risotto.
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Sauces – Thicken with a roux for tasty turkey sauces and gravies.
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Cooking grains – Use to cook rice, quinoa, couscous, or other grains.
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Freeze for later – Portion into freezer bags or containers to use year-round.
Make Ahead and Storage Tips
Since making turkey stock is time consuming, I like to prepare it 1-2 days before using. Here are some storage tips:
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Let cool completely before refrigerating or freezing.
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Refrigerate up to 3-4 days or freeze up to 3 months.
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Portion into freezer bags or containers for easy use.
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When ready to use, thaw overnight in the fridge or quickly in warm water.
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Boil to reheat gently before using frozen stock.
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Always boil used stock before reusing or reheating to kill any bacteria.
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Add fresh herbs before reheating for a flavor boost.
Making your own turkey stock may require some additional time up front, but the rewards are well worth the effort. With its superior flavor and versatility, homemade turkey stock can greatly enhance your Thanksgiving recipes or provide a simple base for soups and stews any time of year. Follow the tips and instructions above for the very best results. Once you master the process, turkey stock can become a treasured part of your cooking repertoire.
How to store this Turkey Stock Recipe (Does it freeze well?)
Properly sealed, turkey stock stores for 3-4 days in the refrigerator. If I’m using it with a few days, I like to store it in quart mason jars.
This stock freezes really well! You can keep it in the freezer for 4-6 months. I always freeze in large ziplock bags. Thaw in the fridge or add partially thawed stock straight to your soup.
How to use Turkey Bone Broth
Homemade Turkey stock is so versatile! You can use it in literally any recipe that calls for chicken broth. If you have leftover turkey from Thanksgiving, you can usually substitute it in place of the chicken called for in the recipe. Turkey and chicken are very similar. I find that turkey stock has an even richer, deeper flavor than chicken broth. It’s so good in any kind of poultry-based soup! See a list of soup ideas down below.
How To Make Turkey Stock – Turkey Broth Recipe
FAQ
What is turkey stock made of?
What parts of a turkey are used for stock?
How to store homemade turkey stock?
How do you cook a turkey bone in a stockpot?
Place the turkey bones in a roasting pan and roast for 30 minutes, or until browned. 3. Transfer the roasted bones to a large stockpot. 4. Add the water, onion, carrots, celery, bay leaf, thyme, salt, and peppercorns to the stockpot. 5. Bring the stock to a boil, then reduce heat and simmer for 4 hours, or until the meat falls off the bones. 6.
How do you cook a roasted turkey in a stockpot?
In an 8 Qt. stockpot, add the roasted turkey bones, apple cider vinegar, salt, and 16 cups of filtered water. Bring to a boil and then lower the heat to a simmer. Skim to remove any foam and impurities that float to the top, then cover and simmer for 6 hours. Add celery, onion, carrots, garlic, and bay leaf, if using.
How do you make a clear Turkey stock?
To make a clear and gorgeous stock, always start with cold water. Hot water will make your stock cloudy. Yield: This recipe makes 2-3 quarts (8-12 cups) of stock depending on how much water you add. Storage: To store the turkey stock, divide between jars and seal (I use 16-ounce jars).
Can you make Turkey stock with a roasted turkey?
A roasted turkey will produce the most flavorful turkey broth but you can use any type of bird to make this recipe. If you used a smoked turkey, the finished stock will have a smokier flavor. To prep the bird for making turkey stock, remove as much meat as you can from the bones and save it for another use.