Taking the time to make homemade turkey stock not only yields a deliciously, healthy liquid gold but fills your home and heart with beautiful aromas and a celebration of good food.
It’s been ages since I made homemade stock and now I’m wondering why! When I saw my friend, Teri from No Crumbs Left making stock on her Instagram stories, I knew I had to get cooking! I wanted stock for soup and gravy and dressing and so much more! I also have a healthy turkey pot pie recipe brewing in my head that you can easily make in a skillet.
I followed Teri’s recipe with the addition of some garlic because, well, you know my garlic addiction. It’s inescapable!
Of course, you can also make your homemade turkey stock using the turkey carcass from Christmas or Thanksgiving dinner but if you want to get a jump on things, this is the perfect solution.
I doubled the recipe so that I would have 12 cups of this golden goodness and it’s so worth the time and effort. This is one of those recipes that has me dancing in the kitchen because you know what you’re creating is special and the fragrance throughout the house is divine.
There’s lots of carrots and celery in there but they fell to the bottom and I forgot to reshoot it. I was making Instagram stories at the same time and have decided I need 4 more hands, ha!
Pop over to Teri’s blog so you can see her video on making this delicious stock. You’ll become an instant fan like I did!
Thank you, Teri, for your generousity of spirit and friendship!
Do you make your own stock for turkey or chicken soup? Do you believe in the healing powers of soup? I think there’s nothing better than soup when you’re feeling under the weather. And then there’s days like today when the weather has you buried in snow! I have to admit, it’s kinda cozy and all that white sure does look beautiful especially knowing I have a fridge full of homemade turkey soup. Cheers!
Homemade Turkey Stock
Print RecipeIngredients
- 3 1/2 lbs turkey wings
- 1 turkey neck
- 1 large onions, chopped
- 1 carrot, chopped
- 1 celery stick, chopped
- 2 cloves of garlic
- 4 whole sprigs of parsley
- 4 whole sprigs of thyme
- 6 whole peppercorns
- 1 bay leaf
- 12 cups of water, separated into 10 cups and 2 cups
Instructions
Preheat oven to 450 F. Place the turkey wings and turkey neck in a rimmed roasting pan. Place the pan in the oven and roast the turkeys until golden brown all over, about 45 – 60 minutes. All ovens are different, so the cooking time may vary. You just want to be sure that all sides of the turkey pieces are golden brown. While they’re cooking, check every 25 or 30 minutes and flip, roasting till everything is nice and brown.
Meanwhile, in a large stock pot, bring 10 cups of water to a boil. Then, once the turkey is done, remove from the oven, rip the wings apart, and place all turkey pieces and the chopped vegetables into the stock pot. Clean the grease out of the pan. Then pour the remaining two cups of water into the pan, scraping up any brown bits with a wooden spoon. Pour this liquid from the pans into the stock pot. Reduce heat to low and simmer gently for about 4 hours, or until the stock reduces by at least 1/3. Tip – be mindful that you are simmering slowly, as opposed to boiling. If you find it’s reducing too quickly, then turn down the heat and reduce slower.
Begin to empty everything out of the pot. Large pieces with good meat, stick in one bowl for later and everything else that isn’t stock, you’ll put in a strainer inside of a bowl that will be tossed. You should have 6 cups. If you have more than 6 cups, simmer on medium heat until reduced to 6 cups. Pour stock into airtight containers and chill.
Notes
Teri recommends doubling the recipe and so do I. You'll want as much as you can of this delicious stock. I followed the recipe as written with one addition - 2 cloves of garlic.
8 Comments
sue | theviewfromgreatisland
December 12, 2016 at 12:22 pmYou have a way of making every recipe look so fresh and inviting, Robyn, now I’ve got turkey soup on the brain and I won’t rest until I get some stock going on the stove!
sue | theviewfromgreatisland recently posted…Snowflake Pita Chips
Robyn
December 12, 2016 at 3:35 pmAwwhh, thanks so much, Sue, your comment made my day. I’ve got a turkey soup coming up next and it is so delicious. I’ve been feasting on it for 3 days now, lol.
Anita Rivera
December 12, 2016 at 3:59 pmThis is the perfect time for this. Comfort, rest after a good soup, I love it all. AND, with great ingredients as such, the perfect stock for that last minute soup. I can’t wait as well to make my “cream” of mushroom soup for Christmas; I add roasted chestnuts to it!
Robyn
December 12, 2016 at 4:14 pmAnita! Will you promise to share that with me when we chat on Thursday? I would love your permission to make it for the blog for Christmas if I have time. I’m so ready for a good rest. I’m taking some serious time off!
Robyn recently posted…Homemade Turkey Stock
cheri
December 12, 2016 at 6:01 pmHi Robyn, I enjoy following Teri as well, she is such a go getter. This definitely looks like the perfect stock, love all the care that you put into it. Soup is always a welcome meal at my house. Take care!!
cheri recently posted…Palmiers, French Puff Pastry Hearts
Robyn
December 13, 2016 at 8:26 amHi Cheri,
Teri sure does inspire others with her passion for healthy food. I am loving this stock and will be making it much more often.
Happy Holidays!
Robyn recently posted…Homemade Turkey Stock
Anita Rivera
December 12, 2016 at 7:04 pmHi Robyn! Absolutely, I will share with you how to make it! It’s SO GOOD! Talk Thursday! XOXO
Jennifer @ Seasons and Suppers
December 13, 2016 at 2:36 pmThere is nothing finer than homemade stock! So wonderful to have around, especially this time of year. Yours looks perfect 🙂
Jennifer @ Seasons and Suppers recently posted…Overnight Cinnamon Roll French Toast