Okay… this is one of my favorite things ever! As boring as that may seem. It just makes life much more… FLAVORFUL.
For the last few years, I’ve made turkey stock and it is a GAME CHANGER. No exaggeration here. The depth of flavor that homemade stock brings to your Thanksgiving meal is INCREDIBLE.
I use it mostly for gravy. My mom taught me how to make incredible gravy and now I can make the best gravy ever. It may even be better than hers.
I also use it for stuffing and any other place in the cooking process where I might need to drizzle some stock or broth. If you ever wonder why certain Thanksgiving meals taste so darn good… this is probably the reason.
These days, I can easily find high quality chicken stock. Because of that, I don’t spend the time every other week or so making my own. Other than making it for chicken soup, which I enjoy doing, I simply don’t have the time for. And I find that I use a lot of stock.
Thanksgiving is the one exception where I highly highly suggest taking the time to make the stock. I do it anywhere from three to four days before and store it in my fridge. We love a lot of gravy in this family, so I usually use it all while preparing the meal. However, if you have extra, you can freeze it or use it in soup. Tons of options for you!.
I find that it’s easiest to make my stock on the day that I dry brine my turkey. This is because I clean up the turkey and remove the neck and giblets and what not. I do purchase turkey wings for the stock, as you can see below, but if you’d like, you can also use the neck for flavor. Since I do it this way, I usually make the stock on Monday or Tuesday of that week.
Back in the day, I used to only brown the neck and make stock. That was good, but this is even better. You will need to purchase turkey wings in addition to everything else, but I assure you it is worth it.
Also note: I realize that it’s 2020 and well… it’s 2020. In a pinch, you can substitute chicken wings for turkey wings if you can’t find any (I’m still doing grocery delivery and pickup, so options can be limited). Same kind of flavor going on!.
Making your own turkey stock is a fantastic way to add incredible flavor to your Thanksgiving meal. It’s not difficult but it does require some time and patience. One of the most common questions people have is: how long does turkey stock need to simmer?
The answer, as with most things in cooking, is: it depends.
There are a few factors that will affect the simmering time for your turkey stock:
- The size of your turkey carcass: A larger carcass will take longer to simmer than a smaller one.
- The amount of water you use: More water will take longer to simmer down.
- The desired intensity of flavor: A longer simmer will result in a more flavorful stock.
Generally speaking, you should simmer your turkey stock for at least 2 hours, but 3-4 hours is ideal This will give the stock time to extract all the flavor from the bones and vegetables.
Here are some additional tips for simmering turkey stock:
- Start with cold water. This will help to extract more flavor from the bones.
- Bring the water to a boil, then reduce the heat to a simmer. This will help to prevent the stock from becoming cloudy.
- Skim off any foam that forms on the surface of the stock. This will help to keep the stock clear.
- Add vegetables and herbs to the stock for additional flavor. Common additions include onions, carrots, celery, parsley, thyme, and bay leaves.
- Season the stock with salt and pepper to taste.
Here are some resources that you may find helpful:
- Turkey Bone Broth (or Turkey Stock) Recipe: https://thefoodcharlatan.com/turkey-broth-from-the-bones/
- How to Make The Best Turkey Stock: https://www.howsweeteats.com/2020/11/turkey-stock-recipe/
Additional Resources:
- How to Make Turkey Stock from Leftover Bones: https://www.thekitchn.com/how-to-make-turkey-stock-from-leftover-bones-cooking-lessons-from-the-kitchn-172481
- Turkey Stock Recipe: https://www.allrecipes.com/recipe/23075/turkey-stock/
FAQs:
- Can I use chicken broth instead of turkey stock?
Yes, you can use chicken broth instead of turkey stock in most recipes. However, turkey stock will give your dish a richer, more flavorful taste.
- Can I freeze turkey stock?
Yes, you can freeze turkey stock for up to 6 months. Be sure to thaw it in the refrigerator before using it.
- How long will turkey stock last in the refrigerator?
Turkey stock will last in the refrigerator for up to 5 days.
I’ve adapted a recipe from epicurious over the years and there are a few important things to note that make this turkey stock recipe top-notch.
Roast the wings first. This gives a very rich, golden stock an amazing depth of flavor. The original recipe calls for using a meat cleaver to chop the wings, but I don’t even do that. There are a few benefits if you wish to do it, but I find it’s not necessary.
I brown the veggies in a stock pot to make them extra caramelized and delicious while the wings roast. We’re talking that deep golden brown sear on the onions, celery and carrots.
I salt both the wings and the vegetables while cooking them. However, I don’t season the stock until it’s finished; instead, I taste the stock several times toward the end and add a lot of salt.
I find that straining the stock two or three times removes most of the bits. If you want very clear stock, you can strain it through cheesecloth a few times. I simple use a fine mesh strainer and do it twice or three times. Although my stock does occasionally contain flavor remnants, I don’t mind because I mostly use it for gravy!
Okay so TRUST ME when I say this is how you make the big meal come together. It takes an extra step but I promise it is SO worth it. You will not regret it. And if you do it early in the week, it’s even easier!.
I promise, it’s foolproof!
Best Turkey Stock Recipe
