Homemade turkey stock has incredible depth and is a total gamechanger for Thanksgiving. This turkey stock recipe uses a turkey carcass, but it can be made with wings, necks, or drumsticks as well. Turkey stock can be used to make gravy on Thanksgiving, turkey soups, or just used in place of chicken stock in recipes for stuffing, dressing, and any other Thanksgiving side dish that calls for stock.
When I say this is the best homemade turkey stock, I’m not exaggerating. I started making this a few years ago, and it really does make dishes for Thanksgiving stand out. Using a homemade turkey stock for gravy instead of chicken stock makes the best Thanksgiving turkey gravy and will have everyone asking what your secret is. Using it in stuffing and dressing recipes is great as well.
As a recipe developer, I always have a turkey a few weeks before Thanksgiving, so that makes it easy for me to make a turkey stock with a carcass and still have some left to make turkey gravy on Thanksgiving. Having said that, I suggest most people get two turkeys for Thanksgiving time because of how incredibly cheap they tend to get as the holiday approaches. Besides, that gives you more leftovers to enjoy!
If you don’t want to get an extra turkey, this homemade turkey stock recipe can also be made with turkey wings or other parts ahead of time. This recipe for turkey stock is meant as a good way to use up Thanksgiving leftovers, and if you don’t plan to use it for gravy on the day of the holiday, that’s fine. I’ll mention other ways to make this, however, if you want to have a bunch on hand for the big day.
Making your own turkey stock from scratch is easier than you think and can add incredible depth of flavor to your soups, stews, gravies and more. While you may be used to just using store-bought broths and stocks, homemade allows you to control the ingredients and customize the flavors. In this article, I’ll walk you through the simple process of preparing turkey stock using the often overlooked but very flavorful turkey drumsticks.
Why Make Your Own Turkey Stock?
There are a few key reasons why making homemade turkey stock is worthwhile:
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More flavor – Store-bought broths often have a diluted and generic taste. Homemade allows you to craft a rich, savory turkey flavor.
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Control ingredients – By making it yourself you can avoid unwanted additives like preservatives, MSG and excess sodium found in store-bought.
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Use turkey parts – Drumsticks, necks, wings and bones that would normally be discarded can be repurposed into stock. Less waste!
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Versatility – Turkey stock has a multitude of uses beyond just soups. It’s great for gravies, stews, pilafs, risottos and more.
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Nutritious – Homemade stock is packed with collagen and minerals extracted from the bones during simmering. This nourishment gets passed on to any dish you use the stock in.
Equipment Needed
Making turkey stock is simple and doesn’t require any fancy kitchen tools, Here’s what you’ll need
- Large stock pot or dutch oven
- Slotted spoon
- Fine mesh strainer
- Cheesecloth (optional)
- Quart or gallon freezer bags for storage
And the key ingredients:
- Turkey drumsticks
- Water
- Aromatics like onions, carrots, celery
- Herbs and spices
That’s it! Now let’s get to the fun part…
Step-By-Step Instructions
Follow these simple steps for deliciously flavored turkey stock using drumsticks:
1. Roast the Drumsticks
Roasting the drumsticks before simmering them will add richer, deeper flavors to your finished stock. Here’s how:
- Preheat oven to 400°F. Rinse drumsticks and pat dry. Place in a roasting pan.
- Generously season with salt, pepper and any other desired spices like thyme or rosemary.
- Roast for 45 mins until browned, turning halfway through.
2. Sauté the Aromatics
While the drumsticks roast, prep your aromatics – onions, carrots, celery, garlic, etc.
- In your stock pot, heat 1 Tbsp oil over medium heat.
- Add chopped aromatics and cook for 5-7 minutes until starting to caramelize. Season with salt and pepper.
3. Simmer the Stock
Now it’s time to simmer everything together!
- Transfer roasted drumsticks to the stock pot and add enough water to cover by 1-2 inches.
- Bring to a boil then reduce heat to low. Simmer for 3-4 hours, uncovered.
- For a richer stock, continue simmering partially covered for up to 8-10 hours.
4. Strain and Store
Once your stock has finished simmering, it’s time to strain out all the solids.
- Pass the stock through a fine mesh strainer lined with cheesecloth.
- Let cool slightly then transfer to quart size freezer bags or airtight containers.
- Turkey stock keeps for up to one week refrigerated or up to three months frozen.
That’s all there is to it! You now have a batch of deeply savory homemade turkey stock using drumsticks ready for all your cooking needs.
Flavor Variations
One of the best parts of homemade stock is experimenting with unique flavor additions. Try adding any of the following to your stock pot:
- Fresh herbs – rosemary, thyme, sage, parsley
- Whole peppercorns
- Bay leaves
- Lemon zest
- Garlic cloves
- Ginger
- Tomato paste
- Mushrooms
- Leftover vegetable scraps
Mix and match different flavor combos until you find your favorite!
Uses for Turkey Stock
Homemade turkey stock is endlessly versatile in the kitchen. Here are just a few ideas for how to use that nourishing drumstick stock:
- Turkey Noodle Soup – A classic! Use your stock as the base for hearty turkey noodle soup.
- Gravy – For incredible scratch-made gravy, use turkey stock instead of water.
- Risotto – Substitute turkey stock for part or all of the broth.
- Braised Vegetables – Add big flavor to braised greens, beans or potatoes.
- Stuffing – Moisten your stuffing with turkey stock.
- Pilafs – Build depth of flavor in rice, quinoa or bulgur pilafs.
- Turkey Pot Pie – Use as the base for a creamy turkey pot pie filling.
The possibilities are endless! Get creative and find new ways to incorporate your homemade turkey stock into meals.
Common Turkey Stock Questions
Here are answers to some common questions on preparing turkey stock:
How long does turkey stock last in the fridge or freezer?
Fridge: 5-7 days
Freezer: 3-6 months
Can I use a whole turkey carcass?
Yes! Use the leftover bones/carcass from a roast turkey.
What turkey parts work best?
Drumsticks, wings, necks and backbones have lots of collagen.
Is it necessary to roast the bones first?
No, but roasting adds richer flavor through the Maillard reaction.
How do I remove the fat after making stock?
Refrigerate and the fat will solidify on top, making it easy to remove.
What herbs and veggies should I use?
Classic aromatics like onion, celery, carrot. Herbs like parsley, thyme, sage.
The Benefits of Homemade Stock
Whipping up turkey stock from scratch offers many perks beyond just better flavor. Here are some of the best benefits:
- Saves money – Much cheaper than store-bought stock
- Reduces waste – Uses turkey parts that would normally be discarded
- Nutrition – Minerals like calcium, magnesium and potassium are extracted from the bones
- Collagen – The simmering process draws out collagen from bones and connective tissues
- Versatile – A flavor base for soups, stews, gravies, rice dishes and more
- Control ingredients – Make it exactly how you want with natural ingredients
What You Need to Make Stock Without a Leftover Turkey
If you don’t have a leftover turkey carcass, you can still make delicious homemade turkey stock with:
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Raw turkey parts – wings, legs, necks. Parts with a high proportion of bones to meat work best. Ask your butcher if you can’t find them in store.
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Mirepoix – carrots, celery, onions, roughly chopped. Leave skins on for more flavor.
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Oil – vegetable, canola or other neutral oil.
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Herbs and spices – parsley, bay leaves, thyme, whole peppercorns.
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Water – cool water, not hot or boiling to avoid clouding the stock.
You’ll also need a large stock pot, roasting pan and strainer.
Step-by-Step Instructions from Scratch
Follow these steps to make turkey stock without a leftover carcass:
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Roast turkey parts at 425°F until deeply browned.
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In the stock pot, sweat mirepoix in oil until softened.
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Deglaze the roasting pan to get up flavorful browned bits.
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Add turkey parts, deglazing liquid and water to cover. Simmer 3-4 hrs.
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Skim any foam that rises to the surface initially.
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Add herbs/spices after skimming.
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Strain out solids. Cool and store stock in fridge up to 1 week or freezer up to 3 months.
Make Delicious Turkey Stock with Drumsticks
As you can see, making your own stock is easy, budget-friendly and adds so much flavor to dishes. The simmering time extracts nutrients from the bones resulting in a nourishing homemade stock. With just a few basic ingredients and following the steps above, you’ll have tasty turkey stock ready for gravies, soups, stews and more!
Turkey Stock Variations
As mentioned in the ingredients above, a lot of variations can be found in your choice of vegetables and herbs used to make turkey broth. Feel free to experiment with different options.
Super Simple Turkey Stock – If you want to keep things simple and cheap, you can make a turkey stock with just water and the carcass and other bones. Chop the larger bones into manageable pieces and fit everything into a stock pot and fill with water. Bring to a boil and then lower to a simmer. Cover and let simmer for 2-2 ½ hours, skimming off impurities that float to the top occasionally. Strain and store the same way as in the directions above.
While this makes a lighter stock that lacks the depth of flavor from the main recipe, it’s a simple way to make turkey stock. This skips the roasting process and all the additional aromatics added to the stock pot.
Homemade Turkey Stock Without Carcass – If you don’t have access to a turkey carcass or want to make stock at other times of the year when you’re not cooking a whole turkey, you can. Depending on your grocery store, they probably sell other turkey parts such as wings, drumsticks, and maybe even necks. You’ll want about 3-4 pounds total, and it can be a mix of any of these parts.
Roast the parts in the oven and follow the recipe as written above. I’d recommend a mix of wings and necks if you can get them. Drumsticks I’d save for the last option, as they tend to be the most expensive and using them like this is kind of a waste of meat. If you do use drumsticks, I’d recommend eating them and saving the bones to mix with wings.
Turkey Stock Vs Turkey Broth
Technically speaking, you can use the terms interchangeably. Most of the stocks and broths at grocery stores don’t really show a difference between the ingredients other than the name on the box.
That said, however, there are differences between stock and broth.
Stock – A stock is typically made by cooking animal bones low and slow with some added aromatics and vegetables. The long cooking of the bones and collagen releases gelatin. This is what gives a stock it’s richer mouthfeel over a broth. A stock shouldn’t have salt added to it either. Stocks are typically reduced or have more seasoning added to them when cooked in a recipe, so adding salt to the stock can make a finished dish way too salty. In homemade stocks this is kind of up to the cook, but if you use salt, I’d suggest adding it near the end.
Broth – Broths are usually made more quickly and use meat and vegetables instead of bones. This gives the broth a lighter and thinner taste. The broth is also usually seasoned more to add flavor, including the addition of salt. If buying broth in the store instead of making your own, I always recommend the low-sodium or salt free option so that you can tailor it to your needs yourself.
Brad Makes Thanksgiving Turkey Stock | From the Test Kitchen | Bon Appetit
FAQ
How to make stock from turkey legs?
- Fill the stockpot. In a large stockpot, add the cooked turkey carcass (broken into large chunks), onions, celery, and carrots. …
- Bring to a boil. Bring to a boil over medium-high heat.
- Simmer for about 3 hours. Reduce the heat to maintain a simmer. …
- Strain. …
- Cool and store the stock.
What is the difference between turkey stock and turkey broth?
The primary distinction between broth and stock is how long the liquid is simmered, though a few other nuances set each one apart.Oct 13, 2023
How to make turkey soup from turkey legs?
Combine turkey drumsticks and water in a large soup pot and bring to a boil. Stir in onions, carrots, celery, garlic, salt, black pepper, sage, thyme, rosemary, and celery salt; reduce heat to a simmer. Cook until turkey meat is very tender, about 2 hours. Remove drumsticks and allow to cool enough to handle.
How do you make turkey broth from bones?
Combine the carcass, onions, carrots, celery, parsley, garlic, peppercorns and bay leaves in a stockpot. Cover with cold water (about 7 quarts). Bring to a boil, then reduce the heat to medium low. Simmer about 2 hours, occasionally skimming any foam or fat from the surface with a large spoon or ladle.
How do you use drumstick stock?
Here are just a few ideas for how to use that nourishing drumstick stock: Turkey Noodle Soup – A classic! Use your stock as the base for hearty turkey noodle soup. Gravy – For incredible scratch-made gravy, use turkey stock instead of water. Risotto – Substitute turkey stock for part or all of the broth.
Can you use chicken stock instead of turkey bones?
While saving the picked-over turkey bones is a great way to start making a delicious stock, sometimes you need aromatic stock for rich turkey gravy or steaming stuffings. Chicken stock is usually the substitute people turn to, and while it is great, this stock will make your Thanksgiving feast something special.
How do you cook a Turkey in a stockpot?
Transfer turkey parts and all fat and juices to a large stockpot. Cover turkey with water and place pot over high heat and bring water to a boil, then reduce heat, cover and simmer for as long as you can manage, even overnight. Add vegetables, bay leaves, thyme and pepper and continue to cook another hour, then strain stock into a clean container.
Should you add Turkey skin to stock?
Adding the turkey skin translates to tons of flavor. Skim the fat off the finished stock once it cools Omitting the skin will yield a stock with a thin, flat flavor. If you happen to have turkey bones that aren’t roasted, you can still follow this recipe. Your resulting stock will have a more neutral flavor and subtle color.
Can you make Turkey stock on the day you Dry Brine?
I find that it’s easiest to make my stock on the day that I dry brine my turkey. This is because I clean up the turkey and remove the neck and giblets and what not. As you’ll see below, I do buy turkey wings for the stock, but you can use the neck for extra flavor if you wish.
Do you buy Turkey wings for stock?
As you’ll see below, I do buy turkey wings for the stock, but you can use the neck for extra flavor if you wish. Since I do it this way, I usually make the stock on Monday or Tuesday of that week. Prep is key! Back in the day, I used to only brown the neck and make stock. That was good, but this is even better.