Making my own stock always feels like a little act of kitchen magic. There’s something so comforting about simmering a big pot on the stove, filling the house with the aroma of fresh herbs and vegetables. Today, I want to share my recipe for simple turkey stock. It’s perfect for using up leftover turkey bones after a holiday feast, but just as delicious when made with fresh turkey wings. The depth of flavor is truly unmatched when compared to store-bought, and I know you’ll agree!
Table of contents
Table of Contents
Why Make Your Own Simple Turkey Stock?
You might be wondering why you should bother making your own stock when you can easily grab a carton from the store. Trust me, the difference is worth it. Here’s why my simple turkey stock is the best:
- Unbeatable Flavor: Homemade stock has a richer, more complex flavor that store-bought versions simply can’t replicate.
- Cost Savings: Making your own stock is much more economical, especially when using leftover turkey bones.
- Control Over Ingredients: You know exactly what goes into your stock, no artificial flavors or preservatives!
- Nourishing and Healthy: Packed with nutrients and collagen, my simple turkey stock is a nourishing addition to your diet.
The Secret to the Best Simple Turkey Stock
The key to a truly exceptional simple turkey stock lies in the quality of your ingredients and a little bit of patience. Using fresh, high-quality ingredients will make a huge difference in the final flavor. Don’t skip the browning process, either! Caramelizing the turkey wings and vegetables adds a depth of flavor that is essential for a rich, savory stock.
Magic Simple Turkey Stock: Rich Flavor, Easy Recipe
Ingredients
Equipment
Method
- Preheat the oven to 450 degrees F. Place the wings in a baking dish and sprinkle all over with salt and pepper. Brush with 1/2 tablespoon of the olive oil. Roast for 30 minutes, then flip and roast again for 30 to 40 minutes more, until they are golden brown.
- While the wings are roasting, heat the remaining oil in a large stock pot over medium heat. Once hot, add in the onions, carrots and celery with a pinch of salt and pepper. Brown the vegetables until they are golden and caramelly on all sides.
- When the wings are done, add them to the stock pot with the vegetables. Add in the parsley and thyme. Fill the pot with water – about 14 to 16 cups. Bring the stock to a boil. Reduce it to a simmer. Simmer uncovered for 30 minutes.
- After 30 minutes, you can add a bit more water if a lot has evaporated. Cover and let the stock simmer for about 2 to 2.5 hours, checking on it and stirring occasionally.
- After 2.5 hours, turn off the heat. I remove the large wings and vegetables that are still in the stock with kitchen tongs for ease. Grab a large bowl (or 2!) and begin to strain the stock through a fine mesh strainer or cheesecloth. Once I finish this, I do it again 1 or 2 more times, just to remove as many bits as I can. At this point, I taste the stock and season it with salt. You will most like use at least 1 to 2 teaspoons of kosher salt.
- Once the stock sits, you can skim any extra fat off the top. At this point, you can let it cool (I either put it back in a (clean) pot with a lid to cool a bit or cool it down with an ice bath. Once cool enough, place immediately into the fridge!
Notes
Ingredients for Simple Turkey Stock
Here’s what you’ll need to create this liquid gold:
- 3 pounds turkey (or chicken!) wings
- kosher salt and pepper
- 2 tablespoons olive oil
- 2 onions, (cut in half)
- 2 quick and easy glazed carrots, (cut into pieces)
- 2 celery stalks, (cut into pieces)
- 1 handful fresh parsley
- 2 springs fresh thyme
- 1 handful fresh sage
How to Make Simple Turkey Stock: Step-by-Step
Step 1: Preheat the oven to 450 degrees F. Place the wings in a baking dish and sprinkle all over with salt and pepper. Brush with 1/2 tablespoon of the olive oil. Roast for 30 minutes, then flip and roast again for 30 to 40 minutes more, until they are golden brown.
Step 2: While the wings are roasting, heat the remaining oil in a large stock pot over medium heat. Once hot, add in the onions, carrots and celery with a pinch of salt and pepper. Brown the vegetables until they are golden and caramelly on all sides.
Step 3: When the wings are done, add them to the stock pot with the vegetables. Add in the parsley and thyme. Fill the pot with water – about 14 to 16 cups. Bring the stock to a boil. Reduce it to a simmer. Simmer uncovered for 30 minutes.
Step 4: After 30 minutes, you can add a bit more water if a lot has evaporated. Cover and let the stock simmer for about 2 to 2.5 hours, checking on it and stirring occasionally.
Step 5: After 2.5 hours, turn off the heat. I remove the large wings and vegetables that are still in the stock with kitchen tongs for ease. Grab a large bowl (or 2!) and begin to strain the stock through a fine mesh strainer or cheesecloth. Once I finish this, I do it again 1 or 2 more times, just to remove as many bits as I can. At this point, I taste the stock and season it with salt. You will most like use at least 1 to 2 teaspoons of kosher salt.
Step 6: Once the stock sits, you can skim any extra fat off the top. At this point, you can let it cool (I either put it back in a (clean) pot with a lid to cool a bit or cool it down with an ice bath. Once cool enough, place immediately into the fridge!
Clara’s Top Tips for Perfect Turkey Stock
Making stock is a pretty forgiving process, but here are a few tips I’ve learned over the years to ensure the best results, especially when preparing for a festive Christmas meal:
- Browning is Key: Don’t rush the browning of the wings and vegetables. This step is crucial for developing a deep, rich flavor. I even brown the turkey neck with the vegetables for added flavor. You can also roast it with the wings if you wish!
- Don’t Overcrowd the Pot: If you’re using a smaller pot, you may need to reduce the amount of water or make the stock in two batches. Overcrowding can prevent the flavors from concentrating properly.
- Simmer, Don’t Boil: A gentle simmer is all you need to extract the flavors from the ingredients. Boiling can make the stock cloudy.
- What if the stock doesn’t gel? Not all stocks gel, and that’s perfectly fine! It doesn’t affect the flavor. Gelling is simply an indicator of collagen content, but a non-gelling stock is still delicious and nutritious.
- What to do with the leftover turkey and vegetables? Discard the vegetables; they’ve given all their flavor to the stock. As for the turkey, I shred any remaining meat and use it in soups, wonderful lentil mushroom stew or sandwiches.
Simple Turkey Stock Variations
Sometimes, I like to switch things up a bit. Here’s how to make a low-sodium version of my simple turkey stock:
| Ingredient | Original Recipe | Low-Sodium Variation |
|---|---|---|
| Kosher Salt | 1-2 teaspoons | 1/4 teaspoon |
| Fresh Herbs | As listed | Increase by 50% |
Storing Your Homemade Turkey Stock
Once your stock is cooled, it’s time to store it. It will last in the fridge for about 3-4 days. For longer storage, freezing is the way to go!
When freezing, I like to use freezer-safe containers or zip-top bags. Be sure to leave some headspace in the containers, as the liquid will expand when frozen. My homemade turkey stock can be frozen for up to 3 months without sacrificing quality. To thaw, simply transfer it to the fridge overnight or use the defrost setting on your microwave.
Recommended Equipment
To make my simple turkey stock, here’s the equipment I recommend:
- Large Stock Pot: A good quality stock pot is essential for simmering large quantities of liquid.
- Baking Dish: For roasting the turkey wings.
- Fine Mesh Strainer or Cheesecloth: To strain the stock and remove any solids.
- Kitchen Tongs: For easily removing the wings and vegetables from the pot.
Frequently Asked Questions
Can I make this in a slow cooker or pressure cooker?
Yes, you can! For a slow cooker, cook on low for 8-10 hours. For a pressure cooker, cook on high pressure for 60 minutes, then allow a natural pressure release.
How long does turkey stock last in the fridge?
It will last for 3-4 days.
Can I use chicken bones instead of turkey?
Absolutely! Chicken bones work just as well and will result in a delicious chicken stock.
What is the best way to skim the fat off turkey stock?
The easiest way is to refrigerate the stock. Once chilled, the fat will solidify on top, making it easy to remove.
How do I know when the stock is done?
The stock is done when it has a rich flavor and a deep color. The longer it simmers, the more flavorful it will become.
Can I add other vegetables or herbs?
Of course! Feel free to experiment with different vegetables and herbs to customize the flavor to your liking.
Conclusion
So, there you have it: my simple turkey stock recipe. I hope you’ll give it a try and experience the joy of making your own flavorful, homemade stock. Trust me, once you taste the difference, you’ll never go back to store-bought!
Now, I’d love to hear from you! What are your favorite ways to use turkey stock? Do you have any tips or tricks of your own to share? Leave a comment below and let’s get the conversation going! I can’t wait to hear about your culinary adventures.
