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This make-ahead homemade turkey stock will take your gravy, soups, and stews to the next level. So easy to make all in one pot!
You can do this! I promise. For years I thought making homemade turkey stock wasn’t worth the time or effort, especially when prepping for Thanksgiving.
I wanted that delicious homemade stock for the gravy and stuffing, but never found the time to fit it in among the other prep.
But today I am here to dispel those myths! Homemade turkey stock is not only easy, it’s completely worth it to take your Thanksgiving meal (or gravy, soups, and stews) to the next level!
Why? Because this is a dream make-ahead stock and you don’t have to wait until crunch time to make it. This turkey stock can be prepped well in advance (even months) and frozen. Grab some turkey wings from your butcher (think about 2-3 pounds) and use them.
Or, if you’re making my Roast Turkey in Parts (which I’m obsessed with btw), ask your butcher to break down the whole 14-16 pound turkey for you and use the backbone and neck for this stock. The butcher can hack the backbone into manageable parts for you and the rest is gravy (well….stock).
Simply brown the turkey pieces with a chopped onion, add water, some veggies, a few sprigs of herbs and that. is. it. It simmers on your stove over a very gentle heat and makes your whole house smell like home.
The depth of flavor from homemade turkey stock is unmatched by the boxed kind. Sure, those will work, but if you really want to wow em, be sure to give this a go.
Let’s make Homemade Turkey Stock
- Heat the oil in a large pot or dutch oven and add the turkey parts and onion.
- Cook the turkey parts and onion over med/high heat until browned, about 10 mins, turning a couple times.
- Add the water and remaining ingredients, bring to a boil, and reduce to a simmer. Simmer for at least two hours.
- Strain the stock over a cheesecloth-lined colander, discarding the solids.
- If using right away, skim the fat from the surface with a spoon or use a fat separator.
- If not using immediately, divide the stock into covered containers and refrigerate. Scrape the fat off of the surface once it hardens. Refrigerate or freeze until ready to use.
Tips for success
- When making the Roast Turkey in Parts, reserve the backbone and neck for this stock. Use a very heavy cleaver to cut the backbone into parts or ask your butcher to do it for you.
- Don’t have the neck or backbone? Use turkey wings instead.
- Browning the turkey parts and onion adds a deeper flavor to the stock, just be sure they don’t burn.
- Simmer over VERY low heat. Be sure to simmer for at least 2 hours, but longer is even better. If using a slow-cooker, it will take about 10 hours.
Straining and Storing
- Straining the stock through cheesecloth gets rid of all the little bits and impurities, resulting in a clearer stock.
- Don’t have cheesecloth? Use a fine mesh sieve instead, just know that it won’t be as clear.
- You will still need to skim the fat from the surface after it’s strained. Do this with a spoon or fat separator if using immediately, or refrigerate until the fat hardens and skim it from the top.
- Divide the stock into smaller containers to chill or freeze. I like to use quart or pint containers.
- Label the containers if you’re planning to freeze them. Homemade turkey stock will last in your freezer for up to 3 months.
How to use Homemade Turkey Stock
- Garlic and Herb Roast Turkey with Cider Pan Gravy
- Pancetta and Leek Stuffing
- Turkey Stew
- Chicken and Herb Dumplings
This make-ahead homemade turkey stock will take your gravy, soups, and stews to the next level. So easy to make all in one pot!
- 1 Tbsp canola or vegetable oil
- turkey parts, neck, backbone (cut up), and/or wings from a 14-16 lb bird
- 1 onion, large, cut into 12 chunks
- 1 tsp kosher salt
- 3 carrots, large, peeled and cut into large chunks
- 3 celery stalks cut into large chunks
- 4 parsley sprigs
- 4 thyme sprigs
- 10 cups water
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Heat the oil in a large heavy bottomed pot or dutch oven.
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Add the turkey parts and onions to the pot, season with kosher salt, and cook over med/high heat until browned, about 10-12 mins. Be sure to rotate the turkey and onion while it cooks to prevent burning.
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Add the remaining ingredients, bring to a boil and reduce to a simmer. Simmer over very low heat for at least two hours (three is even better).
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Line a colander with 3-4 layers of cheesecloth and strain into a large bowl. Discard the solids. Skim the fat from surface if using immediately or scrape it from the surface after the stock has chilled.
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Divide the stock into smaller containers (I like quart or pint size containers), cover, and refrigerate.
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Stock will keep in the refrigerator for 3 days or frozen for up to 3 months.
Yields: 2 Quarts Stock
Special Equipment Needed: 3-4 sheets Cheesecloth
- When making the Roast Turkey in Parts, reserve the backbone and neck for this stock. Use a very heavy cleaver to cut the backbone into parts or ask your butcher to do it for you.
- Don’t have the neck or backbone? Use turkey wings instead.
- Browning the turkey parts and onion adds a deeper flavor to the stock, just be sure they don’t burn.
- Simmer over VERY low heat. Be sure to simmer for at least 2 hours, but longer is even better. If using a slow-cooker, it will take about 10 hours.
Straining and Storing
- Straining the stock through cheesecloth gets rid of all the little bits and impurities, resulting in a clearer stock.
- Don’t have cheesecloth? Use a fine mesh sieve instead, just know that it won’t be as clear.
- You will still need to skim the fat from the surface after it’s strained. Do this with a spoon or fat separator if using immediately, or refrigerate until the fat hardens and skim it from the top.
- Divide the stock into smaller containers to chill or freeze. I like to use quart or pint containers.
- Label the containers if you’re planning to freeze them. Homemade turkey stock will last in your freezer for up to 3 months.
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