Homemade Turkey Stock Recipe

If you’ve ever wondered how to capture that rich, savory flavor from Thanksgiving turkey leftovers year-round, you’ve got to try this Homemade Turkey Stock Recipe. I absolutely love this because it turns out deeply flavorful and so versatile, plus it’s a fantastic way to use every bit of your bird without waste. Whether you’re simmering a pot on a chilly weekend or prepping for a big holiday meal, this stock brings cozy comfort to soups, gravies, and so much more.

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Ingredients You’ll Need

The magic of this Homemade Turkey Stock Recipe really comes from the balance of roasted turkey components and fresh herbs, with simple veggies that add sweetness and body. Buying good quality wings or necks will make a surprise difference here.

• Turkey wings: These are perfect because they have plenty of bone and connective tissue for flavor and body.
• Kosher salt and pepper: Essential for seasoning every step, helps extract flavors.
• Olive oil: For roasting the wings and browning the veggies, brings richness.
• Onions: Halved for caramelization, adds natural sweetness.
• Carrots: Chunky pieces add a gentle earthy sweetness.
• Celery stalks: Adds aromatic, slightly bitter balance.
• Fresh parsley: Brightens and freshens the stock’s flavor.
• Fresh thyme: Adds woodsy, herbal notes that complement turkey beautifully.
• Fresh sage: Optional but wonderful if you want a savory warmth.

Variations

I love making this stock just as written but sometimes I like to play around depending on what I have on hand or what flavor profile I’m aiming for. It’s really flexible, so don’t be afraid to tweak it!

• With Turkey Neck: I discovered this trick when I started roasting the turkey neck with the wings for extra depth—it adds so much richness!
• Vegetarian Version: Skip the turkey altogether and simply roast the veggies and herbs; you’ll miss a bit of meaty depth but get tons of flavor.
• Spicier Stock: Try adding a couple of crushed garlic cloves or some peppercorns to the simmer to give it a little kick.
• Instant Pot Adaptation: For a faster option, brown wings and vegetables on sauté, then pressure cook for about an hour—great if you’re short on time.

How to Make Homemade Turkey Stock Recipe

Step 1: Roast the Turkey Wings to Golden Perfection

Start by preheating your oven to 450°F. Sprinkle your turkey wings generously with kosher salt and pepper, then brush them with half the olive oil. Arranging them in a roasting pan, pop them into the oven. After 30 minutes, flip the wings to brown the other side, then roast for another 30-40 minutes until they’re beautifully golden brown and smelling irresistible. This step adds layers of deep flavor that you simply can’t get without roasting.

Step 2: Brown Your Vegetables – The Flavor Base

While the wings roast, heat the remaining olive oil in a large stockpot over medium heat. Toss in the onions, carrots, and celery with a pinch of salt and pepper. Your goal is to get them golden and caramelized, which usually takes around 10-15 minutes. Keep an eye on them, stirring occasionally so nothing burns. This caramelization is key—it builds that wonderful body and sweetness in the stock.

Step 3: Combine Roasted Wings and Vegetables, Add Herbs and Water

Once your wings have that gorgeous roast color, add them right into the pot with your veggies. Toss in fresh parsley, thyme, and sage. Now, pour in about 14 to 16 cups of cold water—enough to comfortably cover everything. Bring the mixture to a boil over medium-high heat, then reduce it to a gentle simmer uncovered.

Step 4: Simmer Low and Slow for Maximum Flavor

Let your stock simmer uncovered for 30 minutes to start, then check if too much water has evaporated—top it up as needed. Cover the pot and let it simmer gently for 2 to 2.5 hours, stirring occasionally. This slow simmer extracts all those beautiful flavors and gelatin from the bones, giving you that velvety mouthfeel.

Step 5: Strain and Season to Taste

Turn off the heat and use tongs to carefully remove the big pieces of wings and vegetables. Then, strain the stock through a fine mesh strainer or cheesecloth into a large bowl or two. I like to strain it once or twice more to catch all the little bits so the stock is clear and smooth. Taste it, then add kosher salt—usually 1 to 2 teaspoons—to bring out the full flavor.

Step 6: Cool, Skim Fat, and Store

After the stock has cooled, you’ll notice some fat rising to the top. I like to skim that off before storing. You can cool the stock down quickly by placing the pot in an ice bath or leaving it to cool a bit before refrigerating. Keep it in the fridge for up to 5 days or freeze it for later use.

How to Serve Homemade Turkey Stock Recipe

Garnishes

I love topping turkey soup or gravy made from this stock with freshly chopped parsley and a squeeze of lemon juice — it brightens everything up and adds just the right pop of freshness.

Side Dishes

This stock makes the perfect base for a hearty turkey noodle soup served alongside crusty bread or roasted root vegetables. My family also enjoys it in rice pilaf or creamy mashed potatoes for a comforting meal.

Creative Ways to Present

For holiday dinners, I’ve poured stock-based gravy into elegant gravy boats and served turkey broth soups in rimmed soup plates garnished with fresh herbs and a drizzle of good olive oil, making the table look as special as the meal tastes.

Make Ahead and Storage

Storing Leftovers

I store leftover turkey stock in large glass containers or mason jars in the fridge for up to 5 days. Just be sure to let it cool completely before sealing and refrigerating!

Freezing

Freezing is a game-changer for me. I portion the stock into silicone molds or freezer-safe bags, then thaw as needed. It freezes beautifully without losing any flavor or texture, making weeknight cooking a breeze.

Reheating

Reheating is best done gently on the stovetop over medium-low heat, stirring occasionally. This keeps the stock clear and delicious—avoid boiling it again to preserve the delicate flavors.

FAQs

Final Thoughts

Making this Homemade Turkey Stock Recipe has totally changed the way I cook with turkey leftovers. It’s like bottling up all those cozy, savory flavors and having them ready whenever I want. Trust me, once you try it, you’ll never want to use store-bought broth again. So grab your turkey wings, fire up the oven, and let’s get cooking—you’ll absolutely love how this turns out every time!

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