Cody Casey
Turkey stock is a versatile ingredient that can be used in soups, casseroles, risottos, and more. It is easy to make at home using leftover bones from a roast or Thanksgiving turkey. To make turkey stock in a stock pot, simply add the leftover turkey carcass, vegetables, herbs, and water to a large stock pot and place it over medium-high heat. Bring the mixture to a boil, skim off the fat, and then reduce the heat to a simmer. Allow the stock to gently simmer for at least an hour and a half to up to 4 hours, depending on the desired intensity of flavor. Once done, remove from the heat and strain the stock through a fine-mesh strainer or cheesecloth. The stock can then be stored in the refrigerator for up to a week or frozen for later use.
| Characteristics | Values |
|---|---|
| Ingredients | Turkey carcass, vegetables, herbs, water |
| Equipment | Large stock pot, fine-mesh strainer, jars or containers |
| Method | Add ingredients to pot, cover with water, bring to a boil, skim off fat, reduce to simmer for 1.5-4 hours, strain, cool, refrigerate or freeze |
| Yield | 2-3 quarts or 8-12 cups of stock |
| Storage | Refrigerate for up to 7 days or freeze for up to 6 months |
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What You'll Learn
Use a stockpot or Dutch oven
Using a stockpot or Dutch oven is a great way to make a large batch of turkey stock. You will need a leftover turkey carcass, which you can break into large chunks and place into your pot. It's best to use a roasted turkey carcass, as this will give your stock a deeper flavour. You can also add the neck, giblets, skin, and any leftover turkey drippings, if you have them.
Next, add your vegetables and herbs. You can use a mixture of onions, celery, and carrots—this will add flavour without overpowering the stock. You can also add whole black peppercorns for a mild peppery flavour and aroma. In terms of herbs, add a bunch of parsley, half a bunch of sage, 3-4 sprigs of rosemary, and about 5 sprigs of thyme. Tear the herbs up a little to help them release their flavour.
Now, add enough cold water to just barely cover all the solids in the pot. Set the pot over medium-high heat and bring to a boil. Skim off any fat that rises to the surface, then reduce the heat to a simmer. Simmer your stock gently for at least an hour and a half, and up to 4 hours. The longer you simmer it, the more flavour you will extract.
Once your stock is ready, remove it from the heat and let it cool. Then, strain the stock through a fine-mesh strainer or a cheesecloth. If you're not using the stock immediately, divide it into containers, seal, and refrigerate or freeze. Your stock will keep in the fridge for up to a week, or in the freezer for up to 6 months.
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Add turkey carcass, vegetables, herbs, and water
To make turkey stock, you'll need a stock pot or a Dutch oven, a turkey carcass, vegetables, herbs, and water. You can use the leftover bones from a roast turkey, or you can purchase turkey wings and necks and roast them in the oven until golden brown.
Once you have your turkey carcass, break it into large chunks that will fit into your pot. You can also add the turkey neck, giblets, skin, and any leftover turkey drippings if you have them. For the vegetables, add onions, celery, carrots, and garlic. You can also add parsley, sage, rosemary, and thyme.
Place your turkey carcass and vegetables into the stock pot. Add enough water to just barely cover all the solids in the pot. It's important to use cold water, as hot water will make your stock cloudy. Set the pot over medium-high heat and bring it to a boil. Skim off any fat that rises to the surface, then reduce the heat to a simmer.
Simmer your stock gently for at least an hour and a half, and up to 4 hours. The longer you simmer it, the more flavour you will extract from the bones and aromatics.
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Bring to a boil, then simmer
Once you've added your ingredients to the stock pot, you'll want to place it over medium-high heat and bring it to a boil. This is an important step as it helps to release the flavours from the ingredients and infuses them into the water.
After you've achieved a rolling boil, it's time to reduce the heat to a gentle simmer. This step is crucial as it allows the stock to cook slowly, extracting as much flavour as possible from the ingredients. Aim for a gentle bubbling rather than a vigorous boil.
During the simmering process, you'll want to keep an eye on the stock and give it an occasional stir to ensure even cooking. Depending on the recipe you're following, you may need to skim off any fat or scum that rises to the surface using a spoon or ladle. This step helps to clarify the stock and improve its overall appearance and texture.
The simmering time can vary depending on the recipe and the desired intensity of flavour. Most recipes recommend simmering the stock for at least an hour and a half, with some going up to 4 hours or even longer. The longer you simmer, the more flavourful your stock will become. However, be careful not to over-reduce the stock, as this can concentrate the flavours too much and affect the final taste.
While simmering, feel free to taste the stock occasionally to gauge its progress. Remember, you're aiming for a rich, flavourful broth that will enhance your dishes. Adjust the heat as needed to maintain a gentle simmer and add small amounts of water if the liquid level drops too much.
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Simmer for 1.5-4 hours
Once you've added your ingredients to the stock pot, you'll want to simmer it for 1.5-4 hours. The longer you simmer the stock, the more flavourful it will be. You can simmer the stock on a stovetop or in an Instant Pot. If using an Instant Pot, seal the lid and set the pressure valve to the sealing position. Press the Manual button and adjust it to a high-pressure setting. Set the cooking time for 120 minutes. After cooking, allow for a natural pressure release until the pressure pin drops down. This may take 20-25 minutes.
If using a stovetop, simply place the pot over medium-high heat and bring to a boil. Skim off any fat, then reduce to a simmer. Simmer gently for at least 1.5 hours and up to 4 hours.
You can also use a slow cooker. If using this method, cook on high for 3 hours or on low for 6 hours.
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Strain, cool, and store
Once your stock is cooked, it's important to strain, cool, and store it properly to preserve its flavour and freshness. Here's a detailed guide on how to do it right:
Strain: Place a fine-mesh strainer over a large bowl or pot. Carefully pour the stock through the strainer to separate the liquid from the solid ingredients. If you prefer a clearer stock, line the strainer with cheesecloth before straining. This will help catch any small particles and result in a clearer, more refined stock.
Cool: Allow the strained stock to cool down to room temperature. Do not leave it at room temperature for more than 2 hours, as bacteria can start to grow. You can speed up the cooling process by placing the bowl or pot of stock in an ice bath and stirring occasionally.
Store: Once the stock is cooled to room temperature, you have several storage options. For short-term storage, you can keep the stock in airtight containers in the refrigerator for 3-4 days. Make sure to label the containers with the date and content. For longer-term storage, freezing is a great option. Portion the stock into freezer-safe containers, leaving about an inch of headspace, as the liquid expands when frozen. You can also freeze stock in ice cube trays, convenient for adding small amounts to recipes. Transfer the cubes to labelled freezer bags once frozen. Properly stored frozen stock will retain its flavour and quality for about 2-3 months.
- Use clean containers: Make sure all your storage containers are thoroughly cleaned and dried before filling them with stock.
- Date and label: Always label your containers with the date and content. This helps you keep track of freshness and ensures you use the oldest stock first.
- Maximise freezer space: If using containers with a wide mouth, place a piece of plastic wrap on the surface of the stock before sealing. This helps prevent spillage and allows for efficient stacking in the freezer.
- Defrost safely: When ready to use frozen stock, defrost it safely in the refrigerator overnight or by placing the sealed container in a bowl of warm water. Heat the stock once defrosted before use, and do not refreeze – instead, discard any unused portions.
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