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turkey stock recipe
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5 from 5 vote

Homemade Easy Turkey Broth Recipe

Easy Recipe for Turkey Stock (Homemade)-The secret to an excellent Thanksgiving feast is a Turkey Stock that is both rich and flavorful. This homemade turkey stock is perfect for making ahead of time, so you can enjoy the holidays a little bit more stress-free. This stock is perfect for all your holiday cooking needs, from stuffing to gravy to soup!
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Course: Dinner
Cuisine: American
Keyword: gluten-free, stock
Servings: 10 cups
Calories: 204kcal
Author: Lora

Equipment

Ingredients

  • 3 pounds turkey wings or wing tips
  • sea salt
  • freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion peeled and cut in half
  • 1-1/2 cups roughly-chopped carrots 1/2 pound, about 2 large carrots
  • 1-1/2 cups roughly-chopped celery 1/2 pound, about 2 large celery ribs–remove any leaves and reserve
  • 6 sprigs fresh thyme
  • 1 handful fresh sage

Instructions

  • Roast and Prep: Preheat the oven to 450 degrees F. Line a roasting pan with foil paper (or even parchment paper). Place the wings or wing tips in an even layer.
  • Place the wings in a baking dish and sprinkle all over with salt and pepper (about 1 teaspoon 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.
  • Roast for 30-40 minutes and when the wing tips (or wings) are golden brown, flip them over. Flip over the vegetables. Roast for another 30-45 minutes.
  • When the wing tips (or wings) are golden brown, add everything from the roasting pan to a large soup pot.
  • Deglaze the roasting pan by adding 2 cups of water, use a wooden spoon to scrape out all the bits. Add this water to the soup pot.
  • Simmer the Stock: Add more water (cold) to the stock pot to cover the turkey parts by 1 to 2 inches and bring to a boil (14 cups). Once it comes to a boil, lower to a simmer.
  • Let it simmer for 30 minutes and add some water if it too much has evaporated.
  • Cover the pot and let it simmer for 2-3 hours, checking on it and stirring occasionally. Skim off and discard any white foam that may come to the surface.
  • Strain the Stock: Strain the bones and vegetables from the stock. You’ll probably need to use a couple of large bowls to strain all the stock. You could use a strainer and then a fine mesh for the final strain.
  • You should have about 8 cups of stock. In case it seems to be much more than 8 cups, return the stock to the pot and let it simmer and reduce some more.
  • Skim, Cool, and Store: Let the stock stand for 10-20 minutes until the fat separates from the stock. You could remove the fat layer and save it to make gravy.
  • You could also completely cool it down quicker using an ice bath.
  • The stock should cool down before storing in the refrigerator. If you're using the stock right away, let it stand for about 10 minutes for the fat and stock to separate.
  • Use a spoon to skim the layer of fat from the surface. (As with the fat in the roasting pan, I like to refrigerate this for making gravy.)
  • Transfer the stock to storage containers or jars and refrigerate for up to 5 days. In case you do not spoon off the fat from the stock, it will separate into a gelatinous layer on top.
  • Once it’s chilled, you could remove that fat layer and discard (or use in another recipe).
  • The chilled stock does turn into a thick, jelly-like consistency when it’s chilled. When it warms, it does liquify.
  • Use this stock in your Thanksgiving recipes.

Notes

  • Turkey wing tips or wings: I make it with wings or even the wing tips. Either or both, is great.
  • Turkey carcass: IF you have a leftover carcass, use all the bones. Cut with kitchen shears or a sharp knife to help fit it into the pot.  
  • Turkey neck: The neck could be added to the stock. 
  • Cold water: Best to use cold water, as that will help keep the stock clear.  Depending on how much waterhe broth.
  • Vegetables: I used limp celery, since I wasn't using it for another recipe. But you could use fresh vegetables. You could peel the carrots, if you're planning on eating them (we did!)or leave with peel on (just wash them up).
  • Herbs and spices:  Add everything to a cheesecloth and tie with twine or to make it easier, add directly to the stock. 
  • Yield: This recipe makes about 8 cups (2 quarts) turkey broth.
  • Storage: Store turkey broth in the refrigerator and use within 5 days.
  • Freezer: Divide the broth into large zipped lock freezer bags or freezer-safe containers. Don't forget to label and date, then freeze for up to 3 months. Thaw overnight in the refrigerator.
Adapted from Epicurious

Nutrition

Calories: 204kcal | Protein: 18g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 64mg | Sodium: 50mg | Potassium: 219mg | Vitamin A: 10IU | Calcium: 13mg | Iron: 1mg