How to Make Turkey Stock

Learn how to make Turkey Stock to use in your favorite recipes using stock! This is the best homemade turkey stock, and it's easy to make.

Course Pantry

Cuisine American

Keyword how to make turkey stock, turkey stock, turkey stock recipe, turkey stock recipes

Prep Time 5

Cook Time 3 45

Chill Time 3

Total Time 6 50

Servings liters

Calories 641kcal

Author Isabel Laessig

Equipment

10-Quart or Larger Stock Pot
Baking sheet
Slotted spoon
Tongs
Cheesecloth or Flour Sack Towel

Ingredients

3 Pounds Raw Turkey
1.5 Gallons Water
8 Whole Carrots chopped
8 Celery Stalks chopped
2 Onions quartered
2 Cups Fresh Parsley loosely packed
1 Cup Fresh Sage loosely packed
5 Sprigs Fresh Thyme
Olive Oil
Salt and Pepper to taste

Instructions

Preheat oven to 400°F. Place raw, thawed turkey and place on the baking sheet along with carrots, celery, and onions. Brush the turkey and vegetables with olive oil, then season with salt and pepper.
3 Pounds Raw Turkey, 8 Whole Carrots, 8 Celery Stalks, 2 Onions, Olive Oil, Salt and Pepper
Bake for 45 minutes, then remove from the oven.
Add roasted ingredients to a stock pot along with thyme, sage, parsley, and water. Drain the juices from the baking sheet into the stock pot.
1.5 Gallons Water, 1 Cup Fresh Sage, 5 Sprigs Fresh Thyme, 2 Cups Fresh Parsley
Bring the pot to a boil, then cover with the lid and simmer for 3 hours. Occasionally check the pot to be sure the water has not evaporated too much.
After 3 hours, remove from the heat and allow the stock to cool until excess fat has hardened at the top. Using a slotted spoon, remove all large chunks from the stock and as much of the fat as possible, and discard.
Lay a cheesecloth or flour sack towel over a large bowl or container big enough to fit the stock liquid. Carefully pour the stock into the container over the cheesecloth, making sure the sides don't fall into the bowl.
Slowly lift all sides of the cloth/towel up and let the liquid drain through it. When it stops draining, slowly squeeze from the top down to get any remaining liquid out. Do not squeeze too hard, or you may squeeze through excess fat. Taste the stock and add more salt and pepper if desired. Store in an airtight container in the fridge or use immediately, and enjoy!

Notes

You can use any piece of the turkey you like - I used the neck and spine from a Spatchcock Turkey - but skip red parts such as the giblets. They do not add a good flavor.
If you want to cool the stock in the refrigerator overnight, that's fine. Note the color may be darker, but that's just extra flavor!
Do not simmer on too high of a heat, or your water will evaporate too quickly.
Leave the lid on so it allows the moisture to cycle back into the pot. This usually prevents you from having to add more water partway through.
Add as many herbs as you like, to taste, while it cooks. Once the stock finishes, you can always dilute it with water if you find it too flavorful - but you can't add more flavor after it's done cooking!

Nutrition