How to Make Homemade Turkey Stock

Learn how to make rich, healthy turkey stock that can be used for the base of countless recipes from soups and stews to hardy quinoa dishes. This turkey stock is full of flavor and smells like heaven. This is going to be a super quick post because I think that making stock is one of the simplest, whole-foods cooking skills that anyone can learn. So seriously, without further jabbering here is: How to make homemade turkey stock.

What You’ll Need to Make Homemade Turkey Stock:

I’ll add a printable recipe card at the bottom of this post so if you’re in a hurry scroll down to that and print it off.

• • Large stock pot with lid, a sieve and mason jars
  • 4 tbsp Olive oil
  • Turkey Bones – Left over from Thanksgiving/Christmas dinner I assume 😉 Be sure to include the neck and drumsticks, use it all up
  • Large bunch of celery – at least 5-7 stalks, chopped into large bits, 3-4 inches +/-
  • 1 Large onion quartered
  • 2 large carrots chopped large
  • 1 large leek, chopped into 3-inch chunks
  • 1 head of garlic
  • A big handful of garden herbs, sage, thyme, parsley
  • Filtered water
  • Salt and pepper to taste

 

 

 

How to Make Homemade Turkey Stock:

Ok, keep in mind that we are making stock, not soup, the final result will be strained and the leftover ingredients will be discarded. So, don’t worry about using perfect produce or chopping things into pretty bite-sized pieces, we are worried about flavor, not flair.

Step 1:

• Start by heating your stock pot and oil on low.
• Chop your veggies and garlic into large chunks, include the celery leaf and the greens from the leeks, it’s all good!

 

 

Step 2:

• Saute your veg on medium for 5-10 minutes or so, until they begin to soften and the aromas are released.

 

 

Step 3:

• Add your turkey bones, neck, skin whatever you want. My turkey bones were frozen so they look funny.

Here’s a fun fact:

Here in Canada, we celebrate Thanksgiving in October. Who knew 😉

Step 4:

• Add enough water to fully cover the turkey bones and veg. My pot is huge so it took 16-20 cups for me.
• Next, add your bunch of herbs, don’t bother chopping them, just toss em in 🙂

 

Step 5:

• Allow the turkey stock to simmer on low with the lid on for at least an hour, but 4-5+ hours is best! Don’t forget to stir from time to time.
• This is when I add my salt & pepper. It will need a fair bit of salt, as I said above my pot is huge so I add 3-4 full tablespoons. I recommend you add a teaspoon or two at a time stir it in and taste again in 10 mins.

 

 

Step 6:

• Allow the turkey stock to cool enough that you can handle it.
• Gather up your clean jars and a fine sieve
• With a ladle begin filtering the turkey stock into the jars, I use a silicone canning funnel to help me with this.
• Get as much goodness as you can 🙂 Then discard the turkey bone and scraps however you see fit.
• Top jars with clean lids and allow them to cool before refrigerating them for up to 4 days.

If you have freezer safe containers or have luck freezing mason jars, then freeze your homemade turkey stock for a month or two, but my jars always seem to break in the freezer! By the way, if you know why, PLEASE… comment below so I can learn your magical method.

 

That’s it Y’all!

Feel free to use the sheet below to print this recipe. And if you like this you might like some of my other recipes here’s the link: The Hip Homestead Recipes

Thanks for hanging out!

Jana

 

 

Printable Homemade Turkey Stock Recipe