Taking the time to make homemade turkey stock not only yields a deliciously, healthy liquid gold but fills your home and heart with beautiful aromas and a celebration of good food.
It’s been ages since I made homemade stock and now I’m wondering why! When I saw my friend, Teri from No Crumbs Left making stock on her Instagram stories, I knew I had to get cooking! I wanted stock for soup and gravy and dressing and so much more! I also have a healthy turkey pot pie recipe brewing in my head that you can easily make in a skillet.
I followed Teri’s recipe with the addition of some garlic because, well, you know my garlic addiction. It’s inescapable!
Of course, you can also make your homemade turkey stock using the turkey carcass from Christmas or Thanksgiving dinner but if you want to get a jump on things, this is the perfect solution.
I doubled the recipe so that I would have 12 cups of this golden goodness and it’s so worth the time and effort. This is one of those recipes that has me dancing in the kitchen because you know what you’re creating is special and the fragrance throughout the house is divine.
There’s lots of carrots and celery in there but they fell to the bottom and I forgot to reshoot it. I was making Instagram stories at the same time and have decided I need 4 more hands, ha!
Pop over to Teri’s blog so you can see her video on making this delicious stock. You’ll become an instant fan like I did!
Thank you, Teri, for your generousity of spirit and friendship!
Do you make your own stock for turkey or chicken soup? Do you believe in the healing powers of soup? I think there’s nothing better than soup when you’re feeling under the weather. And then there’s days like today when the weather has you buried in snow! I have to admit, it’s kinda cozy and all that white sure does look beautiful especially knowing I have a fridge full of homemade turkey soup. Cheers!
Homemade Turkey StockPrint Recipe
- 3 1/2 lbs turkey wings
- 1 turkey neck
- 1 large onions, chopped
- 1 carrot, chopped
- 1 celery stick, chopped
- 2 cloves of garlic
- 4 whole sprigs of parsley
- 4 whole sprigs of thyme
- 6 whole peppercorns
- 1 bay leaf
- 12 cups of water, separated into 10 cups and 2 cups
Preheat oven to 450 F. Place the turkey wings and turkey neck in a rimmed roasting pan. Place the pan in the oven and roast the turkeys until golden brown all over, about 45 – 60 minutes. All ovens are different, so the cooking time may vary. You just want to be sure that all sides of the turkey pieces are golden brown. While they’re cooking, check every 25 or 30 minutes and flip, roasting till everything is nice and brown.
Meanwhile, in a large stock pot, bring 10 cups of water to a boil. Then, once the turkey is done, remove from the oven, rip the wings apart, and place all turkey pieces and the chopped vegetables into the stock pot. Clean the grease out of the pan. Then pour the remaining two cups of water into the pan, scraping up any brown bits with a wooden spoon. Pour this liquid from the pans into the stock pot. Reduce heat to low and simmer gently for about 4 hours, or until the stock reduces by at least 1/3. Tip – be mindful that you are simmering slowly, as opposed to boiling. If you find it’s reducing too quickly, then turn down the heat and reduce slower.
Begin to empty everything out of the pot. Large pieces with good meat, stick in one bowl for later and everything else that isn’t stock, you’ll put in a strainer inside of a bowl that will be tossed. You should have 6 cups. If you have more than 6 cups, simmer on medium heat until reduced to 6 cups. Pour stock into airtight containers and chill.
Teri recommends doubling the recipe and so do I. You'll want as much as you can of this delicious stock. I followed the recipe as written with one addition - 2 cloves of garlic.