Your gravy and turkey soup will taste even better with this simple homemade turkey stock recipe, which only requires a few staple ingredients and stovetop or Instant Pot instructions!
**This recipe was originally published in November 2015. The text and recipe have been updated with more helpful information.
Thanksgiving is my favorite holiday, and I’ve hosted it for over 15 years. I’ve got things down to a science, and I get as many things done in advance as possible!.
Every year, I cook a turkey several weeks in advance and use the carcass to make this Homemade Turkey Stock recipe. Homemade stock is essential for my turkey gravy, which I freeze and reheat on Thanksgiving.
It also needs to be there for my favorite Turkey Wild Rice Soup, which I love almost as much as the Thanksgiving dinner. .
The long, bony segment that runs down the middle of the turkey—the backbone—is frequently thrown away or left unaltered. However, did you know that it is the secret to two delectable treats? A perfectly cooked spatchcock turkey and a flavorful, homemade turkey stock?
Spatchcocking: A Game-Changer for Thanksgiving Turkey
By flattening the turkey and removing the backbone, you can cook a turkey more quickly and evenly. This technique guarantees tender, flavorful meat and crispy skin in less time, making it perfect for Thanksgiving.
Here’s how to spatchcock a turkey using the Latin American method:
- Remove the backbone: Using kitchen shears or a sharp knife, cut along both sides of the backbone, separating it from the ribs. Discard the backbone.
- Flatten the turkey: Flip the turkey over and press down firmly on the breastbone to flatten it.
- Optional: Separate the legs: For faster cooking, you can cut through the hip joint to separate the legs from the breast.
The Benefits of Spatchcocking:
- Faster cooking: Spatchcocking reduces cooking time by up to 50%, perfect for busy Thanksgiving cooks.
- Even cooking: The flattened bird ensures even heat distribution, resulting in perfectly cooked white and dark meat.
- Crispy skin: The exposed skin allows for maximum browning and crisping.
- Easier carving: The flattened bird is easier to handle and carve.
Homemade Turkey Stock: A Thanksgiving Tradition
The leftover turkey carcass, including the backbone, is a treasure trove for making rich, flavorful homemade turkey stock. This versatile ingredient elevates soups, gravies, and sauces, adding depth and complexity to your Thanksgiving feast.
Here’s how to make easy homemade turkey stock:
- Gather your ingredients: Turkey carcass, vegetables (onion, carrot, celery), fresh herbs (parsley, thyme), bay leaf, peppercorns, and water.
- Simmer: Place all ingredients in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 3-4 hours.
- Strain: Strain the stock through a fine-mesh sieve and discard the solids.
- Cool and store: Cool the stock completely, then skim off any fat. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Tips for Making the Best Turkey Stock:
- Roast the bones first: Roasting the turkey carcass before making stock adds depth of flavor.
- Use fresh herbs: Fresh herbs provide a more delicate flavor than dried herbs.
- Don’t boil the stock: Simmering ensures a clear, flavorful stock.
- Skim the fat: Removing the fat results in a cleaner-tasting stock.
The turkey backbone, often overlooked, is a culinary gem waiting to be explored. By spatchcocking your Thanksgiving turkey and using the leftover carcass to make homemade stock, you’ll unlock a world of flavor and culinary possibilities. So, don’t discard that backbone – transform it into a delicious Thanksgiving feast!
How to make this recipe
Turkey stock is extremely easy to make and requires only a few minutes of prep. Recipe includes stove top and Instant Pot instructions!.
Why you’ll love this recipe:
- The gelatin from the bones in homemade turkey stock gives it a velvety mouthfeel that you can use in sauces, soups, and gravies. And the flavor is just unbeatable!.
- It’s easy to make with just a few simple ingredients.
- This recipe works with any raw turkey parts, including the wings, legs, neck, and backbone of a spatchcock turkey or roasted turkey carcass.
- Stock is freezer friendly. Store in an airtight container in the freezer for up to three months.
Aside from the turkey parts, this turkey stock recipe only calls for a few simple ingredients, most of which you probably already have on hand.
- Turkey. You can use the backbone, giblets, wings, and neck of a spatchcock turkey raw. Expert advice: Freeze the entire turkey carcass until you’re ready to use it. Roasted turkey carcasses make a richer-tasting stock.
- Vegetables. As with any great soup, this turkey stock recipe calls for onion, carrot, and celery, or what’s known as the mirepoix in French cooking. Food gets its flavor from these ingredients, so I wouldn’t suggest omitting them.
- Fresh herbs. Fresh parsley and thyme are essential ingredients in stock recipes due to their delicate flavor. Because they have a stronger flavor, fresh herbs are far better than dried ones.
- Bay leaf. Since dried bay leaf has a more delicate flavor than fresh bay leaf, it is recommended. To add a nice flavor to your stock, just one leaf will do.
- Peppercorns. Whole peppercorns are also a classic addition to homemade stock. It is okay to use multicolored, black, or green peppercorns.
How to Spatchcock a Turkey
FAQ
What is turkey back used for?
What to do with turkey neck and spine?
What to do with turkey backbone after spatchcock?
What happens if you remove a backbone from a Turkey?
The removed backbone can be used to give your gravy an extra dimension of turkey flavor. If it seems like every year we (along with every other food magazine and blog) come out with a brand new turkey recipe for Thanksgiving, exclaiming “this is the best one, hands down, I swear on my not-yet-dead mother’s future grave!”
What are the health benefits of ground turkey?
Ground turkey has multiple benefits. It is a good source of minerals, and B vitamins, rich in proteins, low in fat and it is lower in calories than common turkey.
How do you cook a Turkey in a roux?
When the turkey is out of the oven and resting, melt the 5 tablespoons of butter in a saucepan over medium heat. Add the flour and cook, stirring, until lightly browned, or about 3 minutes. Gradually add the strained stock and any degreased pan drippings from the turkey to the roux while whisking constantly.