5.0 from 21 votes
How to Make the BEST Turkey Stock
Follow these easy steps to learn how to make the best turkey stock that's flavorful and fully of body. This homemade turkey stock is perfect for lending a rich, savory flavor to soups, casseroles, and of course, gravy.
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 parts wings and backs
- 1 tablespoon extra virgin olive oil
- 4 carrots unpeeled and cut into halves
- 2 ribs celery cut in half
- 1 yellow onion cut into quarters (you can also use leeks)
- 1 head of garlic unpeeled and cut into half crosswise
- 1 parsnip unpeeled and cut into 3-inch chunks
- 1 bunch of fresh Italian parsley
- 6-10 sprigs fresh thyme
- 6-10 whole black peppercorns
- 2-3 bay leaves
- 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
Monounsaturated Fat
4g
Cholesterol
43mg
(14%)
Sodium
751mg
(31%)
Potassium
307mg
(9%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
4125IU
(83%)
Vitamin C
6mg
(7%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10cups
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.