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Easy Turkey Stock

A simple way to make turkey or chicken stock
Print Recipe
Prep Time 30 minutes
Cook Time 8 hours
Course freezer, pantry, Side Dish, Soup, staple
Cuisine American

Ingredients
  

  • 2 large turkey drumsticks
  • 2 large turkey wings
  • 2 Spanish onion, sliced
  • 4 carrots, cut in pieces
  • 4 celery ribs, cut in pieces
  • 3 bay leaves
  • 5 cloves garlic
  • 1 tbsp peppercorns, cracked beneath a pan or with a mortar and pestle
  • ¼ cup tomato paste
  • 5-10 thyme sprigs
  • 5-10 stems parsley optional

Instructions
 

  • Roast the turkey pieces (you should have 5–6 pounds/2–3 kilos) in a hot oven, 425°F/218°C at least, till it looks delicious, 30 to 45 minutes. (You can cut the meat off the bones for dinner if you wish; but the meat will add lots of flavor to the stock.)
  • Put the turkey bones in a big pot and cover them completely with water, 3–4 quarts/liters, and put the pot over high heat. Turn your oven to 180°–200°F/80°–90°C. When the water comes to a simmer, put the pot in the oven, uncovered, for 8 hours or overnight.
  • Add the remaining ingredients (if you don’t have enough room, remove the turkey bones—they will have cooked out by now). Bring to a simmer, then reduce the temperature to low and cook for another hour or so. Strain into a clean pot. Cool, then refrigerate.
  • Reserve any fat that’s congealed on top for the roux on Thanksgiving day. Reduce the stock to 1 ½ to 2 quarts/liters if it's not already at that level.
Keyword Stock, Turkey, turkey stock