epicurious4.8
Homemade Turkey Stock
You don't need an Instant Pot, a slow cooker, or even a Thanksgiving turkey to make our best turkey stock recipe. Learn how to make turkey stock with turkey wings here.
👥 10 Servings⏱️ Prep & Cook: 4h🔥 Cook: 15 min👤 Rick Rodgers📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●pot
- ●spatula
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Place a rack in top third of oven and preheat to 450°. Spread 3 lb. turkey wings (about 3 large wings), chopped into 2" pieces in roasting pan and roast, turning with tongs after ⏱️ 20 minutes, until deeply browned, about ⏱️ 45 minutes.
. turkey wings (about 3 large wings), chopped into 2" pieces3 lb
2
Meanwhile, in a 6-quart large stockpot over moderate heat, heat oil until hot but not smoking. Add 1 medium onion, chopped (about 2 cups), 1 medium carrot, chopped (about ½ cup), and 1 medium celery stalk with leaves, chopped (about ½ cup), and cook, stirring occasionally, until soft, about ⏱️ 10 minutes. Add wings and any pan juices and reduce heat to low.
medium onion, chopped (about 2 cups)1medium carrot, chopped (about ½ cup)1medium celery stalk with leaves, chopped (about ½ cup)1
3
Straddle roasting pan across 2 burners on high heat and cook until browned bits are sizzling, about ⏱️ 1 minute. Add 2 cups cold water and bring to boil, scraping up browned bits with flat wooden spatula or spoon. Pour liquid into pot and add enough cold water to cover ingredients by 1", about 14 cups.
4
Raise heat to high and bring to boil, skimming foam from surface. Add 6 sprigs fresh parsley, ½ tsp. dried thyme, ¼ tsp. whole black peppercorns, and 1 dried bay leaf. Reduce heat to low and simmer, uncovered and adding water as needed to keep wings covered, ⏱️ 3 hours.
dried bay leaf1
5
Strain stock through fine-mesh sieve into large bowl, discarding solids. If using immediately, let stand until yellow fat rises to surface, 1–⏱️ 2 minutes, then skim off and discard fat. If not using immediately, place bowl in larger bowl of iced water. Let stand, changing ice water as it warms, until stock cools to room temperature, about ⏱️ 30 minutes. Cover and refrigerate until chilled, then scrape off and discard fat. Do ahead: Stock can be made ahead and refrigerated in an airtight container, such as a mason jar, up to 2 days or frozen up to 6 months. Reheat in saucepan over low heat. Editor’s note: This recipe was first printed in October 2007. Head this way to find out the difference between turkey stock, turkey broth, bone broth and more →
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