How to Make the BEST Turkey Stock
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5
How to Make the BEST Turkey Stock
Description
How to Make the BEST Turkey Stock starts with roasting the turkey parts with olive oil until golden brown. These roasted pieces provide a deep, caramelized flavor that forms the foundation of the stock. Alongside root vegetables such as carrots, celery, onion, garlic, and parsnip, fresh Italian parsley, thyme, whole peppercorns, and bay leaves are added to a pot filled with cold water. The mixture is then simmered gently for 1½ to 2 hours to extract flavors and nutrients fully, resulting in a richly colored, well-rounded broth. After simmering, the solids are strained out, leaving a clear, flavorful liquid suitable for a variety of recipes.
The finished stock has a savory depth from the roasted turkey and an herbal lift from the fresh herbs, balanced by the sweetness of the vegetables. It can be used as a base for soups, sauces, risottos, or any recipe that calls for rich turkey broth. Making stock at home allows control over salt and ingredients for tailored dishes.
Although the notes field is empty, it’s important to skim off any foam during simmering if it appears, and the stock can be stored refrigerated or frozen for later use, making it a convenient cooking staple.
Ingredients
- 2-3 lbs turkey wings and backs, parts unspecified
- 1 tablespoon extra virgin olive oil
- 4 carrot unpeeled and cut into halves
- 2 celery ribs cut in half
- 1 yellow onion cut into quarters (you can also use leeks)
- 1 garlic unpeeled and cut into half crosswise, head
- 1 parsnip unpeeled and cut into 3-inch chunks
- 1 Italian parsley fresh bunch
- 6-10 thyme sprigs, fresh
- 6-10 black peppercorns whole
- 2-3 bay leaf
- 1-2 tablespoons kosher salt
Instructions
- Preheat the oven to 400°F. Arrange your turkey parts on a baking sheet, toss with olive oil, and roast for 1 hour, or until golden brown, turning the parts every 10 minutes or so.
- Add the roasted turkey parts, carrots, celery, onion, garlic halves and parsnip to a large stockpot. Add cold water, covering everything by at least 1-2 inches—about 12-16 cups of water. Add a handful of the parsley (with leaves and stems intact), thyme sprigs, peppercorns, bay leaves, and kosher salt.
- Bring to a boil, then reduce to a lightly rolling simmer and cook partly covered for 1 ½ to 2 hours or until the stock is amber brown and tastes well flavored. Add more salt to taste if necessary.
- Turn off the heat and allow the stock to cool or if using immediately, fish out all of the bones, veggies and herbs, and discard. Place a large colander over a Pyrex 4 cup glass measuring cup and slowly drain the stock from any straggling aromatics so the colander catches anything that may fall from the pot. Then, use a fine-mesh strainer to strain the stock into your next recipe's soup stockpot. Or, if storing to use later, strain into 1 quart wide-mouth glass canning jars and cool before adding a tight fitting lid. Refrigerate for up to 5 days or freeze in gallon bags for up to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cups
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 6g | 2% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 43mg | 14% |
| Sodium | 751mg | 31% |
| Potassium | 307mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 4125IU | 83% |
| Vitamin C | 6mg | 7% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
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