Description
This homemade turkey stock recipe delivers a rich, flavorful base perfect for soups, stews, and sauces. Made from roasted turkey wings and aromatic vegetables, it’s simmered slowly to extract deep flavors, resulting in a comforting and versatile broth that’s as wholesome as it is delicious.
Ingredients
Scale
Turkey
- 3 pounds turkey wings
- Kosher salt and pepper, to taste
- 2 tablespoons olive oil, divided
Vegetables
- 2 onions, cut in half
- 2 carrots, cut into pieces
- 2 celery stalks, cut into pieces
Herbs
- 1 handful fresh parsley
- 2 sprigs fresh thyme
- 1 handful fresh sage
Instructions
- Roast the Turkey Wings: Preheat your oven to 450 degrees F. Place the turkey wings in a baking dish and season generously with kosher salt and pepper. Brush them with 1/2 tablespoon of olive oil. Roast for 30 minutes, then flip the wings and roast for an additional 30 to 40 minutes until golden brown and aromatic.
- Sauté the Vegetables: While the wings are roasting, heat the remaining 1 1/2 tablespoons of olive oil in a large stock pot over medium heat. Add the onions, carrots, and celery with a pinch of salt and pepper. Cook the vegetables, stirring occasionally, until they become golden and caramelized on all sides, bringing out their natural sweetness.
- Combine Ingredients in Stock Pot: Transfer the roasted turkey wings to the pot with the sautéed vegetables. Add the fresh parsley and thyme. Pour in about 14 to 16 cups of water, enough to cover the ingredients fully, and bring the mixture to a boil.
- Simmer the Stock: Once boiling, reduce the heat to a gentle simmer. Allow the stock to simmer uncovered for 30 minutes. If necessary, add more water to maintain the liquid level. After the initial simmer, cover the pot and continue simmering for 2 to 2.5 hours, stirring occasionally and checking periodically.
- Strain the Stock: Turn off the heat and carefully remove the turkey wings and large vegetable pieces with tongs. Strain the stock through a fine mesh strainer or cheesecloth into a large bowl or multiple bowls to remove solids and any residual bits. For clarity, strain the stock one or two more times if desired.
- Season and Cool: Taste the strained stock and season with 1 to 2 teaspoons of kosher salt or to your preference. Allow the stock to cool either by placing it back into a clean pot with a lid or using an ice bath. Once cooled, refrigerate promptly. After chilling, skim off any solidified fat from the top if desired.
Notes
- For added flavor, you can also roast the turkey neck with the wings or brown it alongside the vegetables in the stock pot before adding water.
- Simmering the stock uncovered initially helps develop a richer flavor through evaporation.
- Multiple straining ensures a clear, clean stock without unwanted solids.
- Skimming fat after refrigeration makes the stock leaner and healthier, but some fat can enhance flavor.
- Store leftover stock in airtight containers in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 70
- Sugar: 1g
- Sodium: 150mg
- Fat: 3.5g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 30mg
