Easy Homemade Turkey Stock
Nothing beats homemade stock made of perfectly roasted turkey that is slowly simmered and infused with herbs and veggies! It is so flavorful, hearty, and tastes a million times better than anything you can buy off the shelves. It will do wonders for your soups, stews, and sauces, making them the star of your holiday feast!
Raise your hand if you are an early holiday busybody like me? Well, if you are reading this a few months before the holidays are set to happen, then you are indeed a kindred spirit. Here I am, up in my ears, making sure I get plenty of holiday dishes to add to my growing collection of Thanksgiving and Christmas recipes. This time though, I wanted to not just focus on the mains, side dishes, and desserts but on one ingredient that we often take for granted but has a significant impact in making or breaking a dish- the STOCK.
The Best Homemade Turkey Stock
Call me a snob, but holiday dishes are not meant to be made using ready-made, highly commercialized ingredients. So if you take great pride in serving only the best at this special time of the year, start with this homemade Turkey stock! I roasted the turkey wings first, sauteed the veggies, and added the herbs before allowing them to simmer for hours. With a recipe as patiently made from scratch as this one, expect nothing but the best!
Why Make it?
I know it is easier to just grab a carton and be done with it. But I am sure you have heard that the easiest way is not always the best. Don’t get me wrong, I am known to some cut corners when it comes to certain recipes, especially when it involves pastries and baking. But once you have tried the difference between homemade broth and commercial ones, you will never go back! Here are more reasons to try it!
- It is easier to make than you think! You might consider that making stock is a vigorous task because of how long it takes to make them. That is far from the truth! Actually, it requires minimal effort and attention on your end. All you have to do is roast, saute and simmer.
- Make it the way you like it. One of the best things about making homemade stock is that you have complete control over the flavors! You can make adjustments to the seasonings used to fit your preference.
- All-natural, inexpensive ingredients. This recipe uses all fresh and natural ingredients. No preservatives, additives, or MSG. And even if you find a brand that claims that their stocks are free of all those mentioned, they often very pricey. This recipe is seasoned with common garden veggies and herbs, making it a wise and economical option.
- It’s freezer-friendly. It stores really well, so you can make this way ahead of time and use it before or beyond the holidays.
Stock vs. Broth- What is the difference?
Though many use these terms interchangeably, they are actually different from one another. While they are both made by simmering meat in water, the type of meat part used differs. Stocks are made using bones or bone-in meat parts, which gives them a richer flavor and thicker, gel-like consistency when chilled because of the collagen content. Broths use pure meat only, so they have a thinner consistency. Stocks are also cooked longer compared to broths.
Ingredients and Substitutions
Meat, veggies, and a handful of herbs are all you need to make this flavorful stock. This recipe is a great way to use your garden vegetables or clean up your fridge for any leftovers.
- Turkey- I used the wing part, but you can also use turkey legs. If you cannot find turkey, chicken wings are a great alternative.
- Vegetables- this recipe uses onions, carrots, and celery as its flavor base. It is commonly used in making stocks and is called “mirepoix” in French cuisine.
- Herbs- to give this stock an earthy, slightly minty, and peppery flavor, I used a combination of fresh parsley, thyme, sage, and bay leaf.
- Olive oil- is used to saute the vegetables.
- Kosher salt and pepper– to taste
Make It From Scratch!
Roast the turkey, saute the veggies, season with herbs, then let everything simmer in a pot! This recipe does not need babysitting and basically makes itself. So aside from the sauteing part, feel free to do what you please and let your oven and stovetop do the cooking!
- Preheat your oven to 425 degrees.
- Spray a large roasting pan with non-stick cooking spray.
- Roast the Turkey. Place the turkey wings in your prepared roasting pan, rub them with olive oil, and season with salt and pepper. Roast for about an hour flipping the wings halfway through. Remove from the oven and set aside.
- Saute the Vegetables. While waiting for the turkey to roast, make your mirepoix. Using a 6-quart stock pot, heat olive oil using medium-high heat. Add the onions, carrots, and celery, then season them with salt and pepper. Stir and cook for 5 to 7 minutes or until the veggies have softened.
- Season with Herbs! Add the roasted turkey wings, including the drippings collected in the roast pan. Then add the parsley, thyme, sage, and bay leaf.
- Let it Boil. Pour enough water to cover all the turkey wings with an inch in excess, roughly 16 to 18 cups. Once it has reach a rolling boil, reduce heat and let it simmer.
- Simmer Slowly. Let it simmer uncovered for 30 minutes, adding more water if needed to keep the wings submerged. Cover the stock pot and continue to simmer for about 2.5 hours more.
- Strain off the Solids. Let it cool for a few minutes, then remove the wings using a pair of tongs. Next, pour the stock through a fine-mesh sieve into a large mixing bowl. Strain until you are satisfied that your stock is clear enough for you. Season with more salt and pepper if needed.
Serving and Storing
- If you are using the stock immediately, let it stand at room temperature while the yellow fat rises to the surface, and then skim it off. It is ready to be used on your soups, stews, and sauces!
- If not used immediately, place the bowl full of stock into an ice bath to help cool it down to be ready for storage. Remove any fats that solidify and float on top. Cover the stock and refrigerate it for up to 2 days or freeze up to 6 months.
Easy Homemade Turkey Stock
- 3 lbs Turkey wings (you could also use turkey legs or large chicken wings)
- 1/4 cup Olive oil, divided
- 2 large Yellow onions, chopped
- 2 large Carrots, chopped
- 3 sprigs Fresh parsley, (or one big handful)
- 3 sprigs Fresh thyme
- 3 sprigs Fresh sage
- 1 whole Dried bay leaf
- Kosher salt and pepper to taste
- Preheat your oven to 425 degrees. Spray a large roasting pan with non-stick cooking spray and place the turkey wings (or legs) in the prepared roasting pan. Rub the turkey wings with olive oil, kosher salt and pepper.
- Roast the wings for about 30 minutes, flipping halfway, and then continue roasting for an additional 30 minutes. Remove from the oven and set aside.
- While the turkey wings are roasting, start sauteing your vegetables. Bring a large 6 quart-stock pot to medium-high heat and about 2 tbsp olive oil. Add the onions, carrots, celery, pinch of salt and pepper to the pot. Stir to combine and saute until the vegetables have softened about 5 to 7 minutes.
- Next, add in the wings and any of the pan juices from the roasting pan to the stock pot. Add in the parsley, thyme, sage, and bay leaf. Next, add in water to cover the ingredients by one inch, roughly 16 to 18 cups.
- Bring the water to a boil, and then reduce to a simmer. You will simmer the stock uncovered for about 30 minutes. If you need to add more water at this point to keep the wings covered, do it! Cover the stock pot and continue to simmer for about 2.5 hours.
- Once the stock has cooked, remove it from the heat. Using a pair of tongs remove the wings and set aside in a large bowl. Next, pour the stock through a fine-mesh sieve into a large mixing bowl. You will want to discard any solids. Do this process as many times to desired consistency of stock – meaning a clearer stock. Once it’s at your desired consistency, season with salt and pepper.
- If you are using the stock immediately, let it stand at room temperature while the yellow fat rises to the surface and then skim it off.
- If not used immediately, place the bowl full of stock into an ice bath to help cool it down to be ready for storage in the refrigerator. You can cover the stock and refrigerate for up to 2 days or freeze up to 6 months.
- To reheat: simply place stock in a saucepan over medium heat before adding to any meals.