5 from 21 votes
How to Make the BEST Turkey Stock
This turkey stock recipe uses roasted turkey wings and backs combined with aromatic vegetables and herbs to create a richly flavored, amber-colored broth. The roasting step enhances depth, while simmering all ingredients together extracts savory and herbaceous notes. The stock is versatile for soups, gravies, and casseroles requiring a robust poultry base.
Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings:
10
cups
Calories:
160 kcal
Course:
Appetizer
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 10 cups
Amount Per Serving
Calories 160
% 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.