Homemade Turkey Stock

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Make a batch of homemade turkey stock with a leftover carcass or neck bone. This from scratch stock can be used in gravy, soup, or your other favorite meals.

Cook Time4 25

Total Time4 25

Course: Main Course

Cuisine: American

Servings: cups (2.8 liters)

Calories: 48kcal

Author: Jessica Mode

Equipment

Ingredients

turkey carcass broken into large pieces (about 1.7 pounds or 800 grams)
turkey neck (about 7 ounces or 200 grams)
3 tablespoons extra virgin olive oil
3 large carrots unpeeled, roughly chopped
2 large yellow onions unpeeled, roughly chopped
16 cups cold water plus more as needed to ensure the bones are covered
Morton kosher salt to taste

US Customary - Metric

Instructions

Heat oven to 450°F (230°C).
Toss turkey carcass and neck with olive oil then place on a baking sheet. Cook until bones are golden brown, about 45 minutes.
Add roasted bones, any drippings from the pan, carrots, onions, and water to a stock pot. Add additional water as needed until the bones are fully submerged. Bring to a boil then reduce heat and simmer uncovered until the stock reduces by 25%, about 3 - 3.5 hours. Remove any foam or scum that rises to the top of the stock throughout the cooking process.
Discard the bones then strain with a fine mesh strainer. Season to taste with salt.
Use the stock to make gravy, soup, or your other favorite meals. Store cooled stock in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Notes

If you want to save the bones for turkey stock, you can freeze the turkey neck and carcass for up to 2 months. Then, just bake the frozen bones as directed.

If you notice a skin on top of the turkey stock, don't worry! It's a layer of gelatine/protein from the bones. Just mix it back into the stock.

Nutrition