Homemade Turkey Stock

Name: Homemade Turkey Stock
Cook time: 90 min
Total time: 135 min
Ingredients: Turkey giblets and neck (from Simple Roasted Turkey , Herb-Brined Turkey , or Spice-Rubbed Turkey ); 6 cups water; 1 medium-size yellow onion, quartered; 2 large celery stalks, cut into 2-inch pieces; 1 large carrot, cut into 2-inch pieces; 1 bay leaf; 1 teaspoon black peppercorns

5.0

(1)

1 Review

The typical way to make turkey stock is to use the carcass of the bird after it has been carved up. This is a great use of the bones after a meal, and you can wrap and freeze them until you are ready to make stock. But to be able to immediately use your stock for a flavorful gravy, use a part of the bird that many people normally just throw away. Once your Thanksgiving turkey has thawed, you can remove the giblets and neck and make this turkey stock a day or two in advance - it can be stored in the refrigerator. Add the turkey pieces, onion, celery, carrot, bay leaf, peppercorns, and water to a large saucepan and let simmer. You can even personalize the flavor by adding your favorite herbs, such as rosemary sprigs. Once the mixture has cooled, chill until you are ready to use it. This turkey stock will even make a delicious and comforting broth to drink. Use this homemade turkey stock to make Old-Fashioned Turkey Gravy or Mushroom Gravy. You don't have to wait for Thanksgiving to make stock; follow this method any time you roast a chicken. Flavor-filled homemade stock, whether it is turkey, chicken, or beef, is the secret ingredient in soups and stews, cornbread dressings, and even roasted vegetable dishes. Use turkey stock anytime your recipe calls for chicken stock.

By Melissa Gray

Updated on January 6, 2022

Homemade Turkey Stock — Photo: Antonis Achilleos; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall

Cook Time:

1 hrs 30 mins

Active Time:

15 mins

Cool Time:

30 mins

Total Time:

2 hrs 15 mins

Yield:

4 cups

Ingredients

Turkey giblets and neck (from Simple Roasted Turkey, Herb-Brined Turkey, or Spice-Rubbed Turkey)
6 cups water
1 medium-size yellow onion, quartered
2 large celery stalks, cut into 2-inch pieces
1 large carrot, cut into 2-inch pieces
1 bay leaf
1 teaspoon black peppercorns

Directions

Bring reserved turkey giblets and necks, water, yellow onion, celery stalks, carrot, 1 bay leaf, and black peppercorns to a boil in a large saucepan over medium-high. Reduce heat to medium-low, and cook, occasionally skimming off and discarding foam, 1 ½ hours. Pour mixture through a fine mesh strainer into a large bowl, discarding vegetable mixture. Cool 30 minutes. Cover; chill until ready to use.