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 any you can buy off the shelves. It will do wonders for your soups, stews, and sauces, making them the star of your holiday feast!
Ingredients
- 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
Instructions
- 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.
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