Alright, as corny as that may sound, this is one of my all-time favorite things! It just makes life much more… FLAVORFUL.
I’ve been making turkey stock for the past few years, and it is AMAZING. No exaggeration here. Making your own stock for your Thanksgiving meal adds an incredible depth of flavor.
I use it mostly for gravy. I learned how to make amazing gravy from my mom, 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. This is most likely the explanation for why some Thanksgiving dishes taste so damn good.
These days, I can easily find high quality chicken stock. I don’t take the time every other week or so to make my own because of this. 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.
The one occasion when I really, really advise taking the time to make the stock is Thanksgiving. I prepare it three to four days in advance and keep it chilled. 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!.
The day I dry brine my turkey is when I find it easiest to make my stock. This is a result of the fact that I de-neck, giblet, and otherwise clean the turkey. 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. I typically make the stock on Monday or Tuesday of that week because that is how I do it.
I used to just make stock and brown the neck back then. 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.
Furthermore, I acknowledge that it is 2020 and that it is 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!.
Turkey stock is a flavorful liquid made by simmering turkey bones, vegetables, and herbs in water. It is a key ingredient in many Thanksgiving dishes, such as gravy stuffing and soup. Turkey stock can also be used to add flavor to other dishes, such as risotto or pasta sauce.
How to Make Turkey Stock
There are two main ways to make turkey stock: from scratch or from a store-bought turkey carcass.
Making Turkey Stock from Scratch
To make turkey stock from scratch. you will need:
- 1 turkey carcass (about 4 pounds)
- 2 large onions, quartered
- 4 carrots, peeled and chopped
- 4 celery stalks, chopped
- 1 teaspoon whole black peppercorns
- Few sprigs fresh parsley or thyme (optional)
- Water
Instructions:
- Place the turkey carcass, onions, carrots, celery, peppercorns, and herbs (if using) in a large stockpot.
- Add enough water to cover the ingredients.
- Bring the pot to a boil over medium-high heat.
- Reduce the heat to low and simmer for 3 to 4 hours, or until the stock has reduced by half.
- Strain the stock through a fine-mesh strainer.
- Let the stock cool completely before storing it in the refrigerator or freezer.
Making Turkey Stock from a Store-Bought Turkey Carcass
To make turkey stock from a store-bought turkey carcass, you will need:
- 1 store-bought turkey carcass
- Water
Instructions:
- Place the turkey carcass in a large stockpot.
- Add enough water to cover the carcass.
- Bring the pot to a boil over medium-high heat.
- Reduce the heat to low and simmer for 3 to 4 hours, or until the stock has reduced by half.
- Strain the stock through a fine-mesh strainer.
- Let the stock cool completely before storing it in the refrigerator or freezer.
Tips for Making Turkey Stock
- For a richer flavor, roast the turkey bones before making the stock.
- Add a few bay leaves to the stockpot for extra flavor.
- If you don’t have fresh herbs, you can use dried herbs instead.
- Use a fine-mesh strainer to remove any bone fragments from the stock.
- Turkey stock can be stored in the refrigerator for up to 5 days or in the freezer for up to 6 months.
How to Use Turkey Stock
Turkey stock can be used in a variety of dishes, such as:
- Gravy
- Stuffing
- Soup
- Risotto
- Pasta sauce
Turkey stock can also be used to add flavor to other dishes, such as:
- Mashed potatoes
- Green beans
- Cornbread
Turkey stock is a versatile and flavorful ingredient that can be used in many dishes. It is a great way to use up leftover turkey bones and add flavor to your Thanksgiving meal.
Best Turkey Stock Recipe
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. If you choose to, there are a few advantages, but in my opinion, it’s not required.
I brown the veggies in a stock pot to make them extra caramelized and delicious while the wings roast. It’s that deep golden brown sear that appears on carrots, celery, and onions.
When I cook the veggies and the wings, I salt them both. 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.
Most of the bits can be removed by straining the stock two or three times, in my experience. You can strain the stock through cheesecloth several times if you want it to be extremely clear. I just repeat the process twice or three times using a fine mesh strainer. Although my stock does occasionally contain flavor remnants, I don’t mind because I mostly use it for gravy!
Alright, believe me when I tell you that this is how the large meal is put together. I can assure you that it is well worth the extra step. You will not regret it. It’s even simpler if you complete it early in the workweek!
I promise, it’s foolproof!
How To Make Turkey Stock – Turkey Broth Recipe
FAQ
What is turkey stock made of?
Is turkey stock the same as bone broth?
Is turkey stock as good as chicken stock?
Is turkey stock good for you?
What is Turkey stock made of?
Turkey stock is a made simmering the turkey carcass or bones and water with the classic trio of vegetables: carrots, celery and onion. It is simmered for multiple hours creating a rich, robust flavored liquid. By definition, making stock always includes boiling bones. It does not have to include meat.
What is Turkey stock?
Turkey stock is a flavorful liquid made by simmering turkey bones, vegetables, and herbs in water. It is a versatile ingredient that can be used in a variety of dishes, such as soups, stews, and sauces. Turkey stock is a good source of protein, vitamins, and minerals.
How do you make Turkey stock?
To make turkey stock: Break the leftover turkey carcass into pieces that’ll fit into a large pot. Cover the bones with cold water. If you want, add chopped vegetables, some herbs, and bay leaves. Bring it all to a boil. Reduce the heat to simmer the stock and let it lazily cook low and slow for hours. Skim it a few times if you’d like.
Why do you make Turkey stock?
But the main reason I make turkey stock is for gravy. If you can get ahead of the game plan and make your own turkey stock, you’ll have the best flavor base for your Thanksgiving gravy. Your turkey and your guests will thank you.