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Homemade Turkey Stock Recipe

5 from 4 votes

Made with just a handful of ingredients in one pot, this rich and flavorful Turkey Stock recipe is the secret to creating a memorable turkey gravy. You'll never buy stock at the store again!

Prep Time: 10

Cook Time: 4 30

cooling time: 30

Total Time: 5 10

Yield: 8 servings

Course: Soup

Cuisine: American

Equipment

Dutch Oven or Large Pot

Ingredients

2 turkey wings (or 1 turkey drumstick, or the giblets and neck from the turkey)
1 medium onion (quartered)
4 celery stalks (cut in half)
small bunch fresh sage
1/4 bunch fresh parsley
1 chicken bouillon (such as Maggi)

Instructions

Place all the ingredients in a 5 1/2 quart Dutch oven or soup pot and fill with 10 to 12 cups water (fill it to the top). Bring to a boil, then cover and simmer on low 4 to 5 hours.
After 4 to 5 hours, taste the stock. If it's concentrated enough for your liking, add salt to taste (I usually add salt when I make the gravy).
Discard the turkey, bones and vegetables and strain the stock through a mesh sieve.
Allow the stock to cool to room temperature. Once cooled, transfer it to storage containers (I use 3 large glass mason jars). It can be refrigerated for up to 3-4 days or frozen for up to 3 months. When cold, separate the fat and discard.

Notes

This will make about 7 to 8 cups.

If you prefer a richer stock, you can roast the wings and onion first, 425F 50 to 55 minutes, like I did for my low-carb turkey gravy. Then continue the rest on the stove.

This stock is low in salt because I add the salt to the gravy later. If you want to use this for soup, feel free to adjust the salt.

You can also make this stock with leftover turkey and/or turkey carcass.

Nutrition

Serving: 1cup, Calories: 17kcal, Carbohydrates: 4g, Protein: 0.5g, Fat: 0.5g, Sodium: 158mg, Fiber: 1g, Sugar: 2.5g

- WW Points: 0

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