How Long to Simmer Turkey Stock for Maximum Flavor

Okay… this is one of my favorite things ever! As boring as that may seem. It just makes life much more… FLAVORFUL.

For the last few years, I’ve made turkey stock and it is a GAME CHANGER. No exaggeration here. The depth of flavor that homemade stock brings to your Thanksgiving meal is INCREDIBLE.

I use it mostly for gravy. My mom taught me how to make incredible gravy and now I can make the best gravy ever. It may even be better than hers.

I also use it for stuffing and anywhere else I may need a drizzle of stock or broth throughout the cooking process. If you ever wonder why certain Thanksgiving meals taste so darn good… this is probably the reason.

These days, I can easily find high quality chicken stock. Because of that, I don’t spend the time every other week or so making my own. I do like to make it for chicken soup, but other than that, I just don’t have the time. And I find that I use a lot of stock.

Thanksgiving is the one exception where I highly highly suggest taking the time to make the stock. I do it anywhere from three to four days before and store it in my fridge. I tend to use all of it while making the meal (we like a lot of gravy in this family) but if you have extra, you can use it for soup or even freeze it. Tons of options for you!

I find that it’s easiest to make my stock on the day that I dry brine my turkey. This is because I clean up the turkey and remove the neck and giblets and what not. As you’ll see below, I do buy turkey wings for the stock, but you can use the neck for extra flavor if you wish. Since I do it this way, I usually make the stock on Monday or Tuesday of that week.

Back in the day, I used to only brown the neck and make stock. That was good, but this is even better. It does require you to buy one more thing (turkey wings!) but I promise that it is worth it.

Also note: I realize that it’s 2020 and well… it’s 2020. If you can’t find turkey wings (I’m still doing grocery delivery and pickup, so options can be slim), you can use chicken wings in a pinch. Same kind of flavor going on!

Making your own turkey stock is one of the best ways to get the most out of your Thanksgiving bird By simmering the leftover turkey carcass, bones, and scraps with some vegetables and herbs, you can extract incredible flavor to use in soups, gravies, risottos, and more But how long should you simmer the stock to get the most out of it?

Why Make Turkey Stock?

Homemade turkey stock has a richer, deeper flavor compared to store-bought chicken or turkey broth. Simmering the bones and carcass draws out nutrients like collagen, gelatin, minerals, and amino acids that store-bought broths lack. You can use turkey stock as a 1:1 substitute for chicken stock in any recipe.

Making stock also reduces food waste by using parts of the turkey that would otherwise be discarded. It takes minimal effort but yields huge rewards in terms of flavor. Once you have a batch of turkey stock in your freezer, you’ll never go back to plain water or store-bought broth!

How Long to Simmer Turkey Bones for Stock

The optimal simmering time for turkey stock is 3-4 hours. This gives the water enough time to extract flavors and gelatin from the bones, without overcooking.

2 hours is the minimum simmering time needed to get good flavor extraction from the bones
4 hours will result in a very rich, concentrated stock as more gelatin is released from the bones. The stock will become jelly-like when chilled.
Longer than 4 hours may result in a bitter, unpleasant flavor. The bones begin breaking down too much and the stock can become cloudy.

The most important thing is to maintain a gentle simmer, never a rolling boil, to avoid emulsifying the fat into the stock. Keep the heat low and let time do the work of coaxing out the flavors and nutrients.

Tips for Making Turkey Stock

Follow these tips for the best result when simmering turkey stock:

Use the carcass and bones from a roasted turkey for the most flavor. Or quickly roast raw bones at 400°F for 20 minutes before making the stock.
Add vegetables like onions, carrots, and celery along with fresh herbs like parsley, thyme, and sage. Avoid strong flavors like bell peppers.
Simmer partially covered to allow some evaporation while minimizing the amount of added water needed.
Skim foam and fat periodically as the stock simmers. Cool and then refrigerate or freeze to easily remove the hardened fat.
Allow the stock to simmer untouched for long periods, just periodically checking the water level. Avoid stirring or agitating the stock as it simmers.
Strain the finished stock through a mesh sieve before use. Cheesecloth also helps clarify stock by removing cloudy particles.

What’s the Difference Between Stock and Broth?

There is some confusion between the terms stock and broth:

Stock is made by simmering bones to extract gelatin, typically 3-6 hours. It solidifies when chilled.
Broth can be made without bones in less time, sometimes with added salt. It doesn’t solidify.

But in most recipes, stock and broth are used interchangeably. Just keep the salt content in mind if substituting an unsalted stock for broth.

Using Turkey Stock in Recipes

Homemade turkey stock shines in the following recipes:

Thanksgiving gravy and stuffing
Turkey noodle soup or chicken and rice soup
Risottos, paella, rice pilaf
Braised vegetables or green beans
Sauces and pan sauces for chicken, pork, or fish
Adds flavor when cooking grains like farro or quinoa
Drink as a warm, soothing broth on cold days

Making and freezing turkey stock means you can enjoy delicious homemade flavor all year long. Follow the simmering tips above for the best results. With a well-simmered turkey stock, every recipe you make will have a secret ingredient taking it over the top.

how long simmer turkey stock

I’ve adapted a recipe from epicurious over the years and there are a few important things to note that make this turkey stock recipe top-notch.

Roast the wings first. This adds fantastic depth of flavor for a very rich, golden stock, The original recipe calls for chopping up the wings with a meat cleaver, but I don’t even do that. There are a few benefits if you wish to do it, but I find it’s not necessary.

While the wings roast, I brown the vegetables in a stock pot so they get extra caramelly and delicious. We’re talking that deep golden brown sear on the onions, celery and carrots.

I salt both the wings and the vegetables while cooking them. But I don’t salt the stock until it’s done! You’ll have to taste the stock a few times at the end and season it generously.

I find that straining the stock two or three times removes most of the bits. If you want very clear stock, you can strain it through cheesecloth a few times. I simple use a fine mesh strainer and do it twice or three times. My stock does tend to have some flavor bits left in it, but I don’t mind since I’m using it mostly for gravy!

Okay so TRUST ME when I say this is how you make the big meal come together. It takes an extra step but I promise it is SO worth it. You will not regret it. And if you do it early in the week, it’s even easier!

I promise, it’s foolproof!

Best Turkey Stock Recipe

how long simmer turkey stock

How To Make Turkey Stock – Turkey Broth Recipe

FAQ

How long does it take to simmer stock?

Chicken stock can be simmered for as little as 1 hour or up to 8 hours. Most often, you’ll see recipes call for somewhere in between, about 3 to 4 hours. The longer the stock simmers, the more concentrated its flavor.

How do you know when turkey stock is ready?

Finishing the Stock When strained and chilled, the stock should set like jelly, a sign you’ve done it right.

Can you overcook turkey broth?

Can you overcook turkey stock? Yes, the culprit is high heat. A really long simmer time (even up to 4-5 hours) is totally fine, as long as it’s a gentle simmer and not a fast boil. High heat deadens the flavors of all those wonderful herbs.

Can I leave turkey stock simmering overnight?

4. Let Oven Adjust for Overnight Simmer. Continue to cook the stock at a low simmer until flavorful, at least 12 hours or up to 24 hours.