Homemade Turkey Stock

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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!

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Ingredients

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Heat the oil in a large 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.

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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.

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Divide the stock into smaller containers (I like quart or pint-size containers), cover, and refrigerate.

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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.

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for the full recipe!

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