how to make homemade turkey stock

How to Make Homemade Turkey Stock From Scratch

Making homemade turkey stock may seem intimidating, but it’s actually quite easy and incredibly rewarding. A rich flavorful turkey stock made from scratch is the secret ingredient that can make your soups gravies and other dishes shine.

In this article, I’ll walk you through the entire process of making turkey stock at home, from start to finish. We’ll cover everything from choosing the right ingredients to proper cooking techniques. By the end, you’ll be fully prepared to make your own delicious turkey stock for this year’s Thanksgiving feast!

Why Make Homemade Turkey Stock?

There are several great reasons to make your own turkey stock rather than relying on store-bought:

• Superior flavor – Homemade stock has a richer, deeper turkey flavor that really makes recipes pop. Store-bought often tastes flat in comparison.

• Control ingredients – By making it yourself, you control exactly what goes into the stock and can avoid preservatives or other additives found in commercial versions.

• Use up turkey parts – Make the most of leftover turkey wings, necks, backs and carcasses by simmering them into stock. Less waste!

• Health benefits – Homemade bone broths contain collagen, amino acids, vitamins and minerals extracted from the bones during simmering. This makes them extra nutritious.

• Customize the stock – Tailor homemade turkey stock to your taste by adjusting cooking times, seasoning it or adding your own flavors like fresh herbs.

The Ingredients You’ll Need

Turkey bones form the base of any good homemade stock. Here are the key ingredients:

• Turkey carcass and bones – The bones left over after carving your turkey provide incredible flavor. Prioritize backbones, necks and wingtips.

• Aromatic vegetables – Onion, carrots, celery and garlic add sweetness, texture and depth.

• Fresh herbs – Rosemary, thyme, sage and parsley infuse the stock with herbal notes. Bay leaves add earthiness.

• Apple cider vinegar – Helps draw nutrients and flavors from the bones. A splash adds brightness.

• Water – Cold water extracts the most gelatin and nutrients from bones during simmering.

• Peppercorns (optional) – Whole peppercorns contribute a subtle heat.

When sourcing bones, roasted bones are ideal as they’ll impart deep roasted turkey flavor. However, you can also use raw, fresh bones. For the best results, use a mix of bony parts like necks, backs and wingtips along with some meatier bones like drumsticks or thighs.

Pro Tips for Making Turkey Stock

Follow these tips for maximizing flavor in your homemade turkey stock:

• Roast the bones first. Roasting bones before simmering intensifies their flavor significantly. Roast at 400°F for 30-60 minutes.

• Sauté the veggies. Browning the aromatic veggies builds in sweet, caramelized depth.

• Simmer, don’t boil. Gentle simmering for 6-12 hours extracts the most collagen and nutrients from bones.

• Skim regularly. Impurities will rise – skim off foam and scum to keep the stock clear.

• Strain well. Cheesecloth helps remove cloudy particles for the clearest stock.

• Cool properly. Rapid chilling prevents bacteria – cool in an ice bath before refrigerating.

• De-fat after. Once chilled, scrape off the fat that solidifies on the surface for a cleaner stock.

Step-By-Step Instructions

Follow these simple steps for flawless homemade turkey stock:

1. Roast Bones

For the most flavor, spread bones in a single layer on a sheet pan and roast at 400°F for 45-60 minutes until well browned. This caramelizes the bones for richer stock.

1. Sauté Vegetables

In a stockpot, heat 1 Tbsp oil over medium-high heat. Sauté onions, carrots, celery and unpeeled garlic until lightly browned, 5-7 minutes.

1. Add Bones and Herbs

Add roasted bones, any raw turkey bones, peppercorns, bay leaves, thyme, parsley and sage to the pot. Pour in 2 cups vinegar and enough cold water to cover bones by 2-3 inches.

1. Simmer the Stock

Bring to a boil then reduce heat to low. Simmer stock at a bare bubble for 6-12 hours, skimming foam/fat regularly. Adding more water if needed to keep bones submerged.

1. Strain the Stock

Carefully strain out all solids through a fine mesh sieve lined with cheesecloth. For maximum clarity, strain a second time if needed.

1. Cool and De-fat

Cool stock rapidly in an ice bath. Refrigerate until fat solidifies on surface, then scrape off fat and discard.

1. Portion and Use

Portion stock into freezer bags or containers. Refrigerate for 5 days max or freeze up to 6 months. Use stock for gravies, soups, stews and more!

Tips for Using Turkey Stock

Homemade turkey stock is endlessly versatile in cooking and adds mouthwatering richness and depth to any dish. Here are some of my favorite ways to use it:

• As the base for turkey gravy, dressings and pan sauces

• Cook grains like rice, quinoa or barley in it for extra flavor

• Make soup by simmering vegetables, beans or noodles in the stock

• Use for braising lean meats to keep them incredibly moist and tender

• Whisk with cream or milk to make luxurious turkey pot pie or casseroles

• Simmer greens like kale, chard or broccoli in stock instead of water

• Reduce it to concentrate flavors for packed-with-flavor glazes or gravies

• Freeze into ice cubes to pop into sauces, stir fries or chili for a flavor boost

• Dilute with a bit of water for a warming mug of bone broth to sip

Frequency of Entities:
turkey stock: 21
homemade: 10
make: 8
bones: 7
simmer: 5
roast: 4
flavor: 4
taste: 3
gravy: 3
soup: 3
vegetables: 3
water: 3
collagen: 2
nutrients: 2
carcass: 2
herbs: 2
aromatic: 1
wings: 1
necks: 1
backs: 1
drumsticks: 1
thighs: 1
vinegar: 1
peppercorns: 1
bay leaves: 1
rosemary: 1
thyme: 1
sage: 1
parsley: 1
strain: 1
cheesecloth: 1
ice bath: 1
portion: 1
freeze: 1
quinoa: 1
barley: 1
casseroles: 1
chard: 1
broccoli: 1
kale: 1
reduce: 1
glazes: 1
dilute: 1
sip: 1