Name: Homemade Turkey Stock Recipe
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Cuisine: American
Ingredients: 3 pounds turkey wings (or chicken wings); Kosher salt and pepper, to taste; 2 tablespoons olive oil, divided; 2 onions, cut in half; 2 carrots, cut into pieces; 2 celery stalks, cut into pieces; 1 handful fresh parsley; 2 sprigs fresh thyme; 1 handful fresh sage

Description

This homemade turkey stock recipe provides a rich, flavorful base for soups, stews, and sauces using roasted turkey wings and fresh vegetables. The slow simmering process extracts deep flavors, while roasting the wings enhances the stock’s complexity and color. Fresh herbs add aromatic notes, making this stock a versatile kitchen staple.

Ingredients

Scale

Turkey and Vegetables

3 pounds turkey wings (or chicken wings)
Kosher salt and pepper, to taste
2 tablespoons olive oil, divided
2 onions, cut in half
2 carrots, cut into pieces
2 celery stalks, cut into pieces

Herbs

1 handful fresh parsley
2 sprigs fresh thyme
1 handful fresh sage

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Instructions

Roast the Wings: Preheat your oven to 450°F (232°C). Place the turkey wings in a baking dish and season generously with kosher salt and pepper. Brush each wing with 1/2 tablespoon of olive oil. Roast for 30 minutes, then flip the wings and roast for an additional 30 to 40 minutes until they develop a golden brown color and crispy exterior.
Brown the Vegetables: While the wings are roasting, heat the remaining 1.5 tablespoons of olive oil in a large stock pot over medium heat. Add onions, carrots, and celery with a pinch of salt and pepper. Sauté the vegetables until they are golden and caramelized on all sides, which enhances their flavor for the stock.
Combine Ingredients: Once the wings are roasted, transfer them to the stock pot with the browned vegetables. Add the fresh parsley and thyme sprigs along with the fresh sage. Pour in approximately 14 to 16 cups of water to cover all the ingredients.
Simmer the Stock: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to maintain a gentle simmer. Simmer uncovered for 30 minutes, then check the water level and add more if necessary to keep the ingredients submerged.
Continue Simmering: Cover the pot partially and let the stock simmer gently for 2 to 2.5 hours. Stir occasionally and monitor the liquid level, adding water as needed to prevent the stock from reducing too much.
Strain the Stock: After simmering, turn off the heat. Use kitchen tongs to remove the large wings and vegetables from the pot. Strain the stock through a fine mesh strainer or cheesecloth into a large bowl or multiple bowls to remove solids and impurities. Repeat the straining process once or twice more to clarify the stock thoroughly.
Season and Cool: Taste the strained stock and season with 1 to 2 teaspoons of kosher salt, or to your preference. Allow the stock to sit and skim off any excess fat that rises to the surface. Cool the stock by placing the pot in an ice bath or transferring it to a clean container to chill before refrigerating.

Notes

Using turkey necks along with wings can deepen the flavor; roast or brown them with the wings or vegetables.
Roasting the wings before simmering enhances the stock’s flavor and color.
Skim excess fat from the top after cooling for a leaner stock.
Homemade stock can be frozen in portions for future use.
Adjust seasoning after straining since simmering concentrates flavors.
Be sure to keep the stock at a simmer, not a rolling boil, to prevent cloudiness.

Nutrition

Serving Size: 1 cup
Calories: 50
Sugar: 1 g
Sodium: 150 mg
Fat: 2.5 g
Saturated Fat: 0.5 g
Unsaturated Fat: 1.7 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 0.5 g
Protein: 5 g
Cholesterol: 15 mg