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Easy Homemade Turkey Stock

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Ingredients

Warning0 allergens identified

Easy Homemade Turkey Stock

Turkey Parts

Cooked or raw turkey partswings, necks, backbone (if butterflied), and giblets (do not use liver!), trimmed of excess fat, and cut into smaller pieces if necessary

Aromatics

1 onionpeeled and quartered

1 carrotcut into large pieces

1 large stalk celerycut into large pieces

Bouquet Garni

1 small piece cheesecloth or the dark green topof a leek optional

kitchen twineoptional

1 sprig fresh thyme

1 sprig Italian flat leaf parsley

1 dried bay leaf

6 peppercornsblack , green, or multi colored are fine

Instructions

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Prepare the bouquet garni

Place the herbs, bay leaf and peppercorns on a piece of cheesecloth or the dark green top of a leek.

Fold up the sides around the ingredients.

Secure well with kitchen twine.

Prepare the stock

Place the turkey bones, onion, carrot, celery and bouquet garni into a large pot or Instant Pot and fill with water until 2" over the ingredients. If using the Instant Pot, make sure the ingredients do not go over the fill line.

For stove top: Bring to a boil, then immediately reduce the heat to a simmer and cook for 3 – 3 1/2 hours, skimming the fat from the top occasionally. For Instant Pot turkey stock: cook at high pressure for 1 – 1 1/2 hours, then quick release the pressure. Remove the carcass, vegetables and bouquet garni and discard.

Strain the stock through a fine mesh sieve into a large bowl and cool completely. Skim any fat off of the top and store in an air tight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

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Tips & Tricks (5)

Roast Turkey Bones First 🔥
Roast your turkey bones at 400°F for 45 minutes before simmering to develop deep, complex flavors through caramelization that raw bones cannot achieve.
Create a Bouquet Garni 🌿
Tie your parsley, thyme, and bay leaf together with kitchen twine to create an easy-to-remove flavor bundle that infuses the stock without leaving herb fragments.
Skim Early and Often 🥄
During the first 30 minutes of simmering, frequently skim the gray foam and impurities from the surface to achieve a crystal-clear, silky stock with superior clarity and taste.
Strain Through Cheesecloth Twice 🧻
After initial straining, line your colander with cheesecloth and strain again slowly to remove even the finest particles, resulting in a refined, restaurant-quality stock.
Chill to Reveal Gelatin 🧊
Refrigerate your finished stock overnight—the layer of solidified fat on top protects the stock below and indicates proper collagen extraction; remove fat and reheat for that signature silky mouthfeel.