How to Make Turkey Stock

Turkey soup just tastes better with your own homemade stock. It is so easy to make. Yields about 6 cups. Does this Spark an idea?

Things You'll Need

  • 1 large yellow onion chopped
  • 2 bay leaves
  • 1 c. dry white wine
  • 7 c. canned reduced-sodium chicken broth or water
  • giblets from 1 turkey, excluding liver, rinsed
  • 2 stalks celery with leaves
  • 1 turkey neck cut into 2-inch pieces
  • 5 fresh sprigs parsley
  • 6 whole peppercorns
  • Groceries
  • Airtight Containers
  • Ladles
  • Mixing Bowls
  • Stockpots
  • Strainers
  • Mixing bowls
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Instructions

    • 1

      Warm the oil in a large saucepan over high heat.

    • 2

      Add the turkey neck and giblets, and cook until browned on all sides, about eight minutes.

    • 3

      Add the onion and celery and cook until brown, about 15 minutes.

    • 4

      Add the wine and water and bring to a simmer. Skim any foam from the surface.

    • 5

      Add peppercorns, bay leaves and parsley. Bring to a boil.

    • 6

      Reduce heat to low, cover partially, and simmer for two hours.

    • 7

      Strain the stock into a bowl and throw away the solids.

    • 8

      Refrigerate stock in an airtight container.

    • 9

      Lift fat off surface of stock when ready to use.

Tips & Warnings

  • For a richer broth, substitute canned low-sodium chicken broth in place of the water.

  • For an ever richer broth, use the canned chicken broth and extra turkey necks if you have any available.

  • The stock will keep about three days refrigerated.

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Comments

  • StacyP Jan 12, 2009
    Making stock soup is a good way to get the most out of your turkey. Nice recipe reminder, especially for those of us facing hard financial times.
  • Nov 22, 2005
    It is often convenient to make a large batch of stock, and freeze any unused remainder. You may: - pour chilled stock into ziplock freezer bags (only about 2/3 full, to allow for expansion), and microwave bags on defrost as needed, or - pour chilled stock into plastic ice cube trays, and defrost as needed. It is helpful to label these trays with a Sharpie pen so that they aren't confused with water ice cubes.

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