This homemade turkey stock recipe is super easy to make. Use your Thanksgiving or Christmas turkey to make a batch. You’ll be so happy that you did!
- Bones from 1 turkey – can be raw but this is a great way to use the bones after you roast a turkey for Thanksgiving or Christmas
Optional ingredients (see notes)
- 2 medium onions, quartered (you can leave the skin on)
- 2 celery stalks, roughly chopped
- 2 carrots, roughly chopped
- 1 head of garlic, cut in half (no need to peel the cloves)
- ½ teaspoon peppercorns
- 1 rosemary branch, a few sage leaves, a few sprigs of thyme
- Sea salt
- Remove the meat from the turkey bones then break the bones into chunks that will fit into your pot.
- Put the ingredients into a large pot and cover with 2-3 inches of water. Bring to a simmer then reduce heat so that it stays at a very gently simmer. You don’t want it to boil as it will make the stock look dirty. It won’t affect the taste but it won’t look as nice and clear. Continue to simmer gently, uncovered, for about 4 hours.
- Remove from heat and strain through a colander into a large bowl. Place a fine-mesh sieve over another bowl and strain once more to remove any small particles. Season to taste with sea salt.
The optional ingredients will add some flavor to the stock, but even without them, it is tasty.
To remove the fat from the stock, chill it in your fridge and the fat will solidify on top. Then simply scoop the fat out.
The amount of stock you get from this recipe will vary mostly due to the size of your pot.