Turkey Stock Recipe

Rating 5.0
| 1
This turkey stock recipe produces a stock that is rich and flavorful. Deep gold in color and full of flavor, it provides a true turkey flavor to any recipe.
Utensils Side Dish
Globe New American
9
ingredients
10
steps
440
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
8
4 lb
turkey wings, chopped
2 tblsp
avocado or vegetable oil
1
large onion, quartered
1
large carrot, quartered
2
celery stalks quartered
2
sprigs of fresh thyme
6
sprigs of fresh parsley
1 tsp
whole black peppercorns
1
bay leaf

Directions 10 steps | 440 Minutes

Step 1

Preheat the oven to 425°F. On a roasting pan, spread the turkey wings in a single layer. 

Step 2089 Shot
Step 2

Roast the turkey wings until deep golden brown, flipping the wings halfway through, about 50 minutes to 1 hour. Set aside.

Step 2090 Shot
Step 3

In a large stockpot over medium-high heat, heat the oil. Add the onion, carrot and celery to the pot and sauté until browned, about 10 minutes.

Step 2091 Shot
Step 4

Turn off the heat and add the turkey wings and pan juices from the roasting pan to the pot. Stir to combine.

Step 2092 Shot
Step 5

Place the roasting pan between two burners and add two cups of filtered water. Turn the heat to high and bring the water to a boil, while scraping up the brown bits with a wooden spoon. Transfer the liquid from the roasting pan to the pot.

Step 2093 Shot
Step 6

Add the thyme, parsley, peppercorns and bay leaf to the pot.

Step 2094 Shot
Step 7

Add enough filtered water to the pot to submerge the ingredients by an inch.

Step 2095 Shot
Step 8

Turn the heat to high and bring the water to a boil. Once the water reaches a boil, reduce the heat to low and simmer. Simmer the stock, uncovered, for about 2 hours or until the stock is very flavorful.

Step 2096 Shot
Step 9

Using a fine-mesh strainer, strain the stock into a large bowl. Let the stock cool for 1 hour before covering the top of the bowl with plastic wrap and transferring the stock to the refrigerator. Refrigerate the stock until cold, about 3-4 hours. If any fat solidifies at the surface of the stock, skim it off and discard it.

Step 2097 Shot
Step 10

Use it in any recipes that call for turkey stock. Enjoy!

Step 2098 Shot

Notes:

Storage Options:

  • Turkey stock can be made ahead and stored in an airtight container for up to 3 days. It can also be frozen for up to 3 months.

Nutrition Per Serving
View All
CALORIES
20
FAT
1.3 g
PROTEIN
1.9 g
CARBS
0.1 g

FOOD FOR THOUGHT?

Leave a review or join the conversation.

1 Comments
1 Comments
Please Log In to leave a comment
Fred M.

Fred

24 Aug 2022

Such a professional recipe and product, for use at home!

Reply to this comment