Turkey Stock Recipe
This Turkey Stock Recipe is so easy to make and is filled with so much delicious flavor. All you need is a few basic ingredients and herbs and you will have a savory turkey stock ready to use in all your favorite recipes.
Turkey Stock Recipe
I love making my own homemade turkey stock. It is so easy, makes a ton, and allows me to have it on hand for all my favorite recipes. The best thing about it is there are no preservatives or added ingredients, just turkey, water, carrots, celery, onions, herbs, and olive oil. Once you make this homemade turkey stock recipe you will find yourself making it all the time.
Ingredients:
- 3 Pounds Raw Turkey
- 1 1/2 Gallons of Water
- 8 Whole Carrots, chopped
- 8 Celery Stalks, chopped
- 2 Onions, quartered
- 2 Cups Fresh Parsley, loosely packed
- 1 Cup Fresh Sage, loosely packed
- 5 Sprigs Fresh Thyme
- Olive Oil
- Salt and Pepper, to taste
How to Make Turkey Stock
- Preheat the oven to 400 degrees Fahrenheit.
- Take your raw and unfrozen turkey (I use the neck, spine from spatchcocking, etc.) and place it on the baking sheet along with the carrots, celery, and onions.
- Brush all of the ingredients on the baking sheet with olive oil and sprinkle with salt and pepper.
- Bake for 45 minutes, then remove from the oven.
- Add the roasted ingredients along with the thyme, sage, parsley, and water to the stock pot. Be sure to drain the juices from the baking sheet, into the pot as well.
- Bring to a boil and then let simmer for a total cook time of 3 hours in the stock pot.
- Check the pot randomly and add water if it has evaporated too much.
- Remove from the heat and let cool until the excess fat has hardened at the top.
- Using a slotted spoon or tongs, remove the large chunks from the stock and as much of the hardened fat as possible and discard.
- Using a large bowl or container, lay the cheesecloth or the flour sack towel over the bowl and pour the stock in, making sure the sides of the towel don’t fall in.
- Slowly lift up all sides of the cloth/towel and let all the liquid drain through it and when it stops draining, slowly squeeze from the top down so you get all the liquid out. Don’t squeeze overly hard as you don’t want any excess fat to squeeze through.
- Taste the stock and add more salt or pepper, if desired.
- Store in a sealed container in the fridge or use and enjoy!
Tips Tricks and FAQs
- Feel free to use any part of the turkey that you would like when making turkey stock. I have found that you will want to avoid the red parts such as the giblets.
- You can place your turkey stock in the fridge overnight while it cools. This may turn it a darker color, but it does not harm the stock. It actually can help it to have more flavor.
- Be sure to not simmer your stock at high heat. You don’t want very much of the water to evaporate.
- You want to make sure to leave the lid on the pot as it cooks, this allows the moisture to cycle back to the pot. By doing this, you usually don’t have to add additional water.
- This turkey stock is very forgiving. If you add one too many sprigs of herbs, a little too much carrot, etc it’s okay because once the stock finishes, you can always taste it and dilute it with a bit of water to reach the perfect taste level.
Storage
This turkey stock saves nicely. You will want to store it in the fridge in an airtight container. This will keep for at least 2 weeks. It stores great in a mason jar.
Can you freeze turkey stock?
Yes! You can freeze turkey stock. Let it completely cool and then place it in a freezer-safe container in an airtight container. This will keep for 2 to 3 months.
Turkey Stock Recipe
This Turkey Stock Recipe is so easy to make and is filled with so much delicious flavor. All you need is a few basic ingredients and herbs and you will have a savory turkey stock ready to use in all your favorite recipes.
Ingredients
- 3 Pounds Raw Turkey
- 1 1/2 Gallons of Water
- 8 Whole Carrots, chopped
- 8 Celery Stalks, chopped
- 2 Onions, quartered
- 2 Cups Fresh Parsley, loosely packed
- 1 Cup Fresh Sage, loosely packed
- 5 Sprigs Fresh Thyme
- Olive Oil
- Salt and Pepper, to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Take your raw and unfrozen turkey (I use the neck, spine from spatchcocking, etc.) and place it on the baking sheet along with the carrots, celery, and onions.
- Brush all of the ingredients on the baking sheet with olive oil and sprinkle with salt and pepper.
- Bake for 45 minutes, then remove from the oven.
- Add the roasted ingredients along with the thyme, sage, parsley, and water to the stock pot. Be sure to drain the juices from the baking sheet, into the pot as well.
- Bring to a boil and then let simmer for a total cook time of 3 hours in the stock pot.
- Check the pot randomly and add water if it has evaporated too much.
- Remove from the heat and let cool until the excess fat has hardened at the top.
- Using a slotted spoon or tongs, remove the large chunks from the stock and as much of the hardened fat as possible and discard.
- Using a large bowl or container, lay the cheesecloth or the flour sack towel over the bowl and pour the stock in, making sure the sides of the towel don’t fall in.
- Slowly lift up all sides of the cloth/towel and let all the liquid drain through it and when it stops draining, slowly squeeze from the top down so you get all the liquid out. Don’t squeeze overly hard as you don’t want any excess fat to squeeze through.
- Taste the stock and add more salt or pepper, if desired.
- Store in a sealed container in the fridge or use and enjoy!
Notes
Yields: About 3 Liters
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 198Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 82mgSodium: 216mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 26g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
