How to Make Turkey Stock

Three Parts:Roasting the Turkey and VegetablesSimmering Turkey StockStoring Turkey Stock

Homemade turkey stock can turn gravy, risotto or another favorite dish into a rich, flavorful dish. While most people make turkey stock with the carcass of a roasted turkey, it can also be made with fresh turkey pieces. Freeze excess stock and use it within the next three months.

Ingredients

  • Carcass of a 14-lb. (6.4kg) turkey or 3.5 lbs. (1.6kg) of fresh turkey wings
  • 1 medium onion
  • 1 medium carrot
  • Celery stalk with leaves
  • 6 sprigs of parsley
  • 1 dried bay leaf
  • 4 sprigs of thyme
  • 12 whole black peppercorns
  • 12 cups (2.8l) of water

Part 1
Roasting the Turkey and Vegetables

  1. Image titled Make Turkey Stock Step 1
    1
    Preheat your oven to 450 degrees Fahrenheit (232 Celsius). Roasting the turkey will bring out a richer flavor in the stock; however, you can skip this step if you are short on time and are using a leftover carcass.
  2. Image titled Make Turkey Stock Step 2
    2
    Pull apart your carcass into smaller sections so that it will fit on your baking sheet and in your stockpot. Arrange it on a large rimmed baking sheet. Alternatively, arrange your turkey wings on the baking sheet.
  3. Image titled Make Turkey Stock Step 3
    3
    Roast the carcass for 25 minutes. Roast the turkey wings for 45 minutes. Turn the wings halfway through the time.
  4. Image titled Make Turkey Stock Step 4
    4
    Remove the turkey from the oven. Transfer the wings or the carcass to your large stock pot with tongs. Discard any fat from the baking sheet.
  5. Image titled Make Turkey Stock Step 5
    5
    Pour 2 cups (0.5l) of water into the baking sheet, or a smaller amount if your baking sheet is too small. Scrape up browned bits with a wooden spoon. Pour the liquid into the stockpot.
  6. Image titled Make Turkey Stock Step 6
    6
    Chop your onion, carrot and celery. Arrange them on the baking sheet and roast for 15 to 25 minutes. If you want a more fragrant vegetable flavor, double or triple the amount of vegetables you use.[1]
    • You can also forego this step if you have limited time for prep.
  7. Image titled Make Turkey Stock Step 7
    7
    Remove the vegetables from the oven when they are browned at the edges. Transfer them to the stockpot.

Part 2
Simmering Turkey Stock

  1. Image titled Make Turkey Stock Step 8
    1
    Add the herbs and spices to the turkey and vegetables.
  2. Image titled Make Turkey Stock Step 9
    2
    Pour 10 cups (2.4l) of water into the stockpot.
  3. Image titled Make Turkey Stock Step 10
    3
    Bring the soup to a simmer on high heat. Reduce the heat to low.
  4. Image titled Make Turkey Stock Step 11
    4
    Simmer for approximately four hours uncovered. Ensure the stock is reduced by at least one-third before you remove it from the stove.

Part 3
Storing Turkey Stock

  1. Image titled Make Turkey Stock Step 12
    1
    Remove the stockpot from the heat. Allow it to cool slightly so its easier to handle.
  2. Image titled Make Turkey Stock Step 13
    2
    Pour the stock, directly from the stockpot, or with the use of a large measuring cup through a fine-mesh sieve into a clean saucepan. Discard the solid foods.
  3. Image titled Make Turkey Stock Step 14
    3
    Allow the stock to cool for an hour or so. Once skin forms on the top, use a spoon to skim off the layer of fat. Discard it.
  4. Image titled Make Turkey Stock Step 15
    4
    Transfer it to airtight containers. To remove additional fat, keep it in the refrigerator overnight and allow the fat to rise to the surface. Skim the layer of fat off the top before storing.[2]
  5. Image titled Make Turkey Stock Step 16
    5
    Label the stock with the date and type of stock. Place the containers in the refrigerator or freezer. Refrigerated stock is good for three days, while frozen stock is good for three months.

Tips

  • Add a few tbsp. (30 to 44ml) of white wine for a more complex flavor.

Things You'll Need

  • Oven
  • Rimmed baking sheet
  • Stockpot
  • Tongs
  • Fine-mesh sieve
  • Large saucepan
  • Airtight containers
  • Spoon
  • Refrigerator/freezer

Article Info

Categories: Poultry | Soups