Easy Homemade Turkey Stock

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Easy Homemade Turkey Stock is a delicious turkey stock recipe that takes just a few ingredients.  It will take your soups, sauces and gravy over the top!

Easy Homemade Turkey Stock | flavorthemoments.com

Are you almost ready for Thanksgiving?  I certainly am.  I’ve got my turkey ordered so that I can make my Spatchcock Turkey.  I asked Whole Foods to spatchcock it for me this time around so it’ll be that much easier for me.  

It’s all about saving a little time right? šŸ™‚

Every year I make a turkey a few weeks in advance so that I can make turkey stock and use the drippings for my turkey gravy.  I freeze my gravy and reheat it on Thanksgiving, which is a huge time saver.

Homemade stock is essential for amazing gravy.

Easy Homemade Turkey Stock | flavorthemoments.com

Turkey Stock

When I was in cooking school, we made beef and chicken stock every single week like clock work because we went through so much of it.  There was no store-bought stock anywhere in that place for a reason — homemade stock is worlds apart from store-bought.  

The gelatin from the bones gives homemade stock a silky mouthfeel that translates over to your sauces, soups, and gravies.  And the flavor is just unbeatable!

If you’ve made homemade stock before, you know this is true, but if you’re like me, you just don’t get around to making it enough.  When I have extra time or it’s a special occasion, I will make stock, and Thanksgiving is about as good a time to do it as any.

Turkey stock ingredients

Aside from the turkey parts, this turkey stock recipe takes only a few simple ingredients that you probably already have on hand.

easy-homemade-turkey-stock-ingredients

You may use uncooked turkey parts such as wings, neck, giblets or backbone from a spatchcock turkey.  You will get a deeper flavored stock by using the carcass from a roasted turkey as well.

Like every great soup, stock requires onion, carrot and celery, which is referred to as the mirepoix in French cooking.  These ingredients are the building blocks of great flavor!

Additional flavorings are added to a bouquet garni, which often includes:

  • sprigs of fresh herbs such as parsley and thyme
  • bay leaf
  • peppercorns

The bouquet garni is typically wrapped in cheesecloth, or you can wrap tie it up in the top of a leek if you have one handy.  The leek top also adds nice flavor!

easy-homemade-turkey-stock-bouquet-garni-collage

You can also toss the bouquet garni ingredients right into the stock as it’s strained out in the end anyway.

How to make homemade turkey stock

easy-homemade-turkey-stock-before-flavorthemoments.com

  • Place your turkey parts, onion, carrot, celery and bouquet garni into a large pot and fill with water until 2″ over the ingredients.
  • Bring to a boil, then immediately reduce the heat to a simmer and cook for 1 1/2 hours.  
  • While the turkey stock cooks, skim the fat from the top occasionally.
  • Strain the stock through a fine mesh sieve into a large bowl and cool completely.

Frequently asked questions

Is turkey stock the same as broth?

The terms stock and broth are used interchangeably, and are very similar.  They’re both made with vegetables, but the difference is that stock is made from bones and broth is made from meat.

Is turkey bone broth good for you?

The collagen from turkey bone broth is thought to be good for joints as well as the digestive system.  

How to cool homemade turkey stock

Add ice and rock salt to a large bowl, along with some cold water.  Place the bowl of turkey stock in the ice water and stir occasionally until cool.

How do you store turkey stock?

Store stock in the refrigerator for up to 5 days, or freeze for up to 6 months.

Easy Homemade Turkey Stock | flavorthemoments.com

Recipe notes

  • For this recipe, I used one backbone, one neck, and the giblets from my Spatchcock Turkey. You can use a lot more turkey parts to make more stock, just use the aromatics and bouquet garni as listed and cover by 2″ with water.
  • Don’t throw away that carcass from your cooked turkey!  Place it in a zip-top bag and refrigerate it or freeze it for stock/soup making.
  • Store stock in the refrigerator for up to 5 days, or freeze for up to 6 months.
  • This recipe is also perfect for chicken stock!

IEasy Homemade Turkey Stock | flavorthemoments.com

See all of my Thanksgiving recipes.

More stock recipes:

Chicken stock

Vegetable stock

More turkey recipes:

Spatchcock Turkey

Dry brined turkey

Roasted Turkey Breast

Turkey Roulade with Bread Stuffing by Baked By Rachel

Turkey wild rice soup

Easy Homemade Turkey Stock

Yield: about 4 cups
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

Easy Homemade Turkey Stock takes only a few ingredients, about 1 1/2 hours of time, and will take your soups, sauces, and gravies to a delicious new level!

turkey stock in glass jar on wooden cutting board

Ingredients

Turkey parts:

  • Cooked or raw turkey carcass, wings, necks, backbone (if butterflied), and giblets (do not use liver!), trimmed of excess fat, and cut into smaller pieces if necessary*

Aromatics:

  • 1 onion, peeled and quartered
  • 1 large carrot, cut into large pieces
  • 1 large stalk celery, cut into large pieces

Bouquet garni:

  • 1 small piece of cheesecloth or the dark green top of a leek
  • kitchen twine
  • 1 sprig fresh thyme
  • 1 sprig Italian flat leaf parsley
  • 1 bay leaf
  • 6 peppercorns

Instructions

  1. Place the turkey parts and aromatics into a large stock pot and fill with water until it covers the mixture by about 2". Set aside.
  2. Place the sprigs of thyme and parsley, bay leaf, and peppercorns on the cheesecloth or leek top, and tie together with a piece of kitchen twine. Place in the stock pot with the turkey pot and aromatics, and place on the stove top.
  3. Heat the stock at medium heat until it just starts to come to boil. Do not let it boil as the fat or scum will distribute throughout your stock, making it cloudy. Simply simmer at about medium low, skimming the scum using a fine mesh skimmer occasionally until the stock is done, or about 1 1/2 hours.
  4. Cool completely and store in the refrigerator or freezer in an airtight container.

Notes

  • *For this recipe, I used one backbone, one neck, and the turkey heart from my Perfect Spatchcock Turkey. You can use a lot more turkey parts to make more stock, just use the aromatics and bouquet garni as listed and cover by 2" with water.
  • Don't throw away that carcass from your cooked turkey! Place it in a zip-top bag and refrigerate it or freeze it for stock/soup making.Ā 
  • This recipe is also perfect for chicken stock!
  • Store stock in the refrigerator for up to 5 days, or freeze for up to 6 months.


 

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