Turkey Stock

I recently roasted a turkey and threw the carcass (including the wings) into a large stockpot along with some celery, onion, carrot, garlic, fresh herbs, and water then simmered it covered in the oven at a low heat overnight. This is such an easy turkey stock recipe and it’s the best I HAVE EVER MADE. The stock turned gelatinous once I refrigerated it and I got so excited because I knew I had a really good batch of stock. It turns out, if your turkey stock turns into a jelly-like consistency after it’s been cooled, you’ve made your stock perfectly. The bones (especially the wings) have collagen inside of them, and when you simmer them for a long time, it breaks down into gelatin and makes a very rich and delicious stock.

Turkey Stock

Ingredients:

• 1 turkey carcass plus the wings
• 2 small onions, cut into wedges
• 3 celery stalks, roughly chopped
• 3 carrots, roughly chopped
• 5 cloves of garlic, skins removed
• Handful of parsley, stems & all
• 2-3 sprigs of fresh thyme
• 1-2 bay leaves
•   1 tsp whole black peppercorns

How to Make Homemade Turkey Stock

Preheat the oven to 250 degrees.

Remove most of the skin from the turkey carcass and place it in a large stockpot. Add the chicken wings (don’t bother removing the skin from them). Add the onion wedges, celery, carrots, garlic cloves, fresh parsley, fresh thyme, bay leaves, and peppercorns. Fill the stockpot with water until covering the carcass. Cover with a tight-fitting lid and place in the oven.

Simmer covered in the oven overnight, or for 10 hours. In the morning, strain the mixture through a fine sieve. Discard the bones and veggies. Pour the stock back into the stockpot and simmer on the stove for about 20-30 minutes, uncovered, to reduce a bit and get a richer flavor, make sure to skim off any fat from the top of the stock.

Pour the stock through a fine sieve (again) into storing containers. Allow the stock to cool completely then remove any remaining fat that floated to the top of the stock. Once it has cooled, seal with a tight-fitting lid and refrigerate until needed. Enjoy!

Turkey Stock

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Prep Time: 15 minutes minutes

Cook Time: 10 hours hours

Total Time: 10 hours hours 15 minutes minutes

Course: Soup

Cuisine: American

Servings: 3 Quarts +/-

Author: Pam - For the Love of Cooking

Equipment

• Large Stockpot

Ingredients

• 1 turkey carcass plus the wings
• 2 small onions, cut into wedges
• 3 stalks of celery, roughly chopped
• 3 carrots, roughly chopped
• 5 cloves of garlic, skins removed
• Handful of fresh parsley (stems & all)
• 2-3 small sprigs of fresh thyme
• 1-2 bay leaves
• 1 tsp whole black peppercorns

Instructions

• Preheat the oven to 250 degrees.
• Remove most of the skin from the turkey carcass and place it in a large stockpot. Add the chicken wings (don't bother removing the skin from them).
• Add the onion wedges, celery, carrots, garlic cloves, fresh parsley, fresh thyme, bay leaves, and peppercorns. Fill the stockpot with water until covering the carcass.
• Cover with a tight-fitting lid and place in the oven. Simmer covered in the oven overnight.
• In the morning, strain the mixture through a fine sieve. Discard the bones and veggies.
• Pour the stock back into the stockpot and simmer on the stove for about 20-30 minutes, uncovered, to reduce a bit and get a richer flavor, make sure to skim off any fat from the top of the stock.
• Pour the stock through a fine sieve (again) into storing containers. Allow the stock to cool then remove any remaining fat that floated to the top of the stock.
• Once it has cooled, seal with a tight-fitting lid and refrigerate until needed. Enjoy!

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