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
-
Heat the oil in a large heavy bottomed pot or dutch oven.
-
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.
-
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).
-
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.
-
Divide the stock into smaller containers (I like quart or pint size containers), cover, and refrigerate.
-
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.