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Homemade Turkey Stock Recipe

This is the best turkey stock recipe! Make it a few days before Thanksgiving to add incredible flavor to your holiday meal. It's fabulous.
4.98 from 162 votes
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Ingredients

  • 3 pounds turkey (or chicken!) wings
  • kosher salt and pepper
  • 2 tablespoons olive oil
  • 2 onions, cut in half
  • 2 carrots, cut into pieces
  • 2 celery stalks, cut into pieces
  • 1 handful fresh parsley
  • 2 springs fresh thyme
  • 1 handful fresh sage

Instructions 

  • Note: if you want to use the neck for the stock too, I brown it with the vegetables. You can also roast it with the wings if you wish!
  • Preheat the oven to 450 degrees F. Place the wings in a baking dish and sprinkle all over with 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.
  • While the wings are roasting, heat the remaining oil in a large stock pot over medium heat. One hot, add in the onions, carrots and celery with a pinch of salt and pepper. Brown the vegetables until they are golden and caramelly on all sides.
  • When the wings are done, add them to the stock pot with the vegetables. Add in the parsley and thyme. Fill the pot with water - about 14 to 16 cups. Bring the stock to a boil. Reduce it to a simmer. Simmer uncovered for 30 minutes.
  • After 30 minutes, you can add a bit more water if a lot has evaporated. Cover and let the stock simmer for about 2 to 2.5 hours, checking on it and stirring occasionally.
  • After 2.5 hours, turn off the heat. I remove the large wings and vegetables that are still in the stock with kitchen tongs for ease. Grab a large bowl (or 2!) and begin to strain the stock through a fine mesh strainer or cheesecloth. Once I finish this, I do it again 1 or 2 more times, just to remove as many bits as a I can. At this point, I taste the stock and season it with salt. You will most like use at least 1 to 2 teaspoons of kosher salt.
  • Once the stock sits, you can skim any extra fat off the top. At this point, you can let it cool (I either put it back in a (clean) pot with a lid to cool a bit or cool it down with an ice bath. Once cool enough, place immediately into the fridge!

Notes

slightly adapted from epicurious
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