Essential Thanksgiving Turkey Stock
If you don’t follow me on Instagram (wait, why don’t you?) then you may not know that sometimes I’m referred to as “the stock queen.” I make all different kinds of stock so it would only be only fitting I would make the essential Thanksgiving turkey stock.
Not only is stock the “elixir of life” but it will take any average dish and elevate to the next level. There’s no comparison between “boxed stock” and homemade. Like Ina says, store bought is fine (but what she really means is homemade is better).
How do you make Thanksgiving Turkey Stock?
After many years of making turkey stock, I’ve come up with my favorite ratio of turkey to vegetables plus the perfect addition of herbs of spices. You’ll need:
roasted turkey wings–they have the perfect ratio of meat to bones to add richness to your stock
mirepoix (onion, celery, carrot) a classic combination
parsnips–something I’ve added over the years that adds extra sweetness to the stock
garlic, parsley, thyme, bay leaves and whole black peppercorns add depth of flavor
let your stock simmer (gently) and not boil–this creates a beautiful looking stock infused with as much flavor as possible
Is this really necessary?
In short, yes. Think about one of the most iconic dishes on the Thanksgiving table–gravy. Do you want average gravy or the best gravy? If you want the best then use homemade stock. Not only is the flavor better but it adds richness, body and depth. Also, you can make the turkey stock weeks in advance and then freeze it until you need it for Thanksgiving.
What do I do with all Thanksgiving turkey stock?
Luckily, I have plenty of recipes that use stock for Thanksgiving like Creamy Peas with Fried Leeks, Cornbread Dressing and Thanksgiving Mushroom Gravy. If you happen to have any leftover after Thanksgiving it’s great to use in soups, stews, braises and even stir frys. I like to freeze the stock in ice cube trays so you can add it to any dish.
Prep Time
1 hr.
Cook Time
5 hr.
Total Time
6 hr.
Ingredients
6 pounds turkey wings
2 small onions quartered
2 large carrots cut into chunks
3 ribs celery cut into chunks
2 each parsnips cut into chunks
10 each garlic cloves smashed
8 each black peppercorns
1/2 bunch parsley stems
2 each bay leaves
12 sprigs thyme
16 cups cold water
Cooking instructions
Preheat the oven
Preheat the oven to 400° F.
Line 2 sheet trays with foil and spray with avocado oil spray.
Place turkey wings on sheet trays and roast for 30 minutes or until golden brown.
Place turkey wings, onions, carrots, celery, parsnips, garlic, black peppercorns, parsley, bay leaves and thyme in a large stock pot (you made need 2 pots).
Top with COLD water. Do not season with any salt.
Bring pot to a boil and then reduce it to a simmer. Pot will be uncovered.
Simmer the stock for 4-6 hours. If there is any scum that floats to the top remove it with a ladle.
Taste the stock to make sure it is full of flavor. After it is done cooking let it sit on the stove for an hour to cool.
Next, using a sieve or spider remove any large bones ot vegetables from the broth and discard.
Place a sieve or fine colander over a large bowl and carefully pour the stock into the bowl. You may need to use 2 bowls.
Allow the stock to cool until it is not hot (warm is okay) and place in the fridge for later use. It can frozen up to 6 months.
