Servings
Font
Back
0 from 492 votes

Homemade Turkey Stock Recipe

This is the best turkey stock recipe! Make it a few days before Thanksgiving to add incredible flavor to your holiday meal. It's fabulous.

Prep Time
1 hr
Cook Time
3 hrs
Total Time
4 hrs
Servings: 10 cups
Course: Soup
Cuisine: American

Ingredients

  • 3 pounds turkey (or chicken!) wings
  • kosher salt and pepper
  • 2 tablespoons olive oil
  • 2 onions, cut in half
  • 2 carrots, cut into pieces
  • 2 celery stalks, cut into pieces
  • 1 handful fresh parsley
  • 2 springs fresh thyme
  • 1 handful fresh sage

Instructions

    Cup of Yum
  1. Note: if you want to use the neck for the stock too, I brown it with the vegetables. You can also roast it with the wings if you wish!
  2. Preheat the oven to 450 degrees F. Place the wings in a baking dish and sprinkle all over with salt and pepper. Brush with 1/2 tablespoon of the olive oil. Roast for 30 minutes, then flip and roast again for 30 to 40 minutes more, until they are golden brown.
  3. While the wings are roasting, heat the remaining oil in a large stock pot over medium heat. One hot, add in the onions, carrots and celery with a pinch of salt and pepper. Brown the vegetables until they are golden and caramelly on all sides.
  4. When the wings are done, add them to the stock pot with the vegetables. Add in the parsley and thyme. Fill the pot with water - about 14 to 16 cups. Bring the stock to a boil. Reduce it to a simmer. Simmer uncovered for 30 minutes.
  5. After 30 minutes, you can add a bit more water if a lot has evaporated. Cover and let the stock simmer for about 2 to 2.5 hours, checking on it and stirring occasionally.
  6. After 2.5 hours, turn off the heat. I remove the large wings and vegetables that are still in the stock with kitchen tongs for ease. Grab a large bowl (or 2!) and begin to strain the stock through a fine mesh strainer or cheesecloth. Once I finish this, I do it again 1 or 2 more times, just to remove as many bits as a I can. At this point, I taste the stock and season it with salt. You will most like use at least 1 to 2 teaspoons of kosher salt.
  7. Once the stock sits, you can skim any extra fat off the top. At this point, you can let it cool (I either put it back in a (clean) pot with a lid to cool a bit or cool it down with an ice bath. Once cool enough, place immediately into the fridge!

Notes

  • slightly adapted from epicurious