Make a simple, freezable turkey stock from leftovers with our easy recipe and top cooking tips. Use as the base for rich gravies or warming soups.
Were all on a mission to waste less food and making a flavour-packed stock from your turkey carcass is the ideal way to use up leftovers and get more meals out of one roast. Check out our top 10 turkey leftover recipes for plenty of thrifty meal inspiration.Ad
Turkey stock falls into two categories; the first is a stock you make beforehand with the neck, to use as the base for a gravy. The second is a stock you make after cooking with the leftover bones. You would use this as the base for other recipes in the same way youd use chicken stock, in soups, sauces, stews and risottos. Take a look at our ultimate turkey recipe collection for everything from traditional roasts to curries with a twist.
Making your own turkey stock from scratch is the secret to exceptional gravy. While store-bought broths and bases can work in a pinch, nothing beats the rich flavor of homemade stock simmered for hours using real turkey parts.
As an avid home cook and gravy enthusiast, I’ve experimented with many turkey stock recipes over the years. In this comprehensive guide I’ll share my proven method for creating the most flavorful turkey stock along with tips to take your gravy game to new heights.
Why Make Your Own Turkey Stock?
There are several benefits to preparing your own turkey stock rather than buying pre-made:
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Superior flavor – Long-simmered homemade stock made with real turkey has a richer, deeper taste. The natural gelatin from the bones gives it a silky texture.
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Control ingredients – By making it yourself, you control exactly what goes into the stock. You can avoid unwanted additives like MSG.
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Cost savings – Homemade stock costs just pennies per cup compared to store-bought. Plus you can use turkey scraps that would normally be discarded.
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Turkey essence – Simmering turkey bones, skin and cartilage releases their essences into the broth, creating an intensely turkey-flavored base ideal for gravy.
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Versatility – Turkey stock can also be used to enhance soups, risotto, sauces and more, adding nutrition and savory flavor to countless dishes.
Turkey Stock Ingredients
Turkey stock is simple to prepare using basic aromatics, herbs and water:
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Turkey Parts – Wings, neck, back, leg and the giblets all provide lots of flavor. You can use raw or roasted turkey. The bones contribute body, and the skin and cartilage add richness when simmered for hours.
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Onion – Diced yellow onion is a classic aromatic for stock.
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Carrots – Provide subtle sweetness.
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Celery – Enhances the savory flavor.
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Herbs – Like thyme, sage, parsley, bay leaves. Dried or fresh.
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Water – The liquid that will become infused with turkey essence during simmering. Around 12 cups per batch.
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Salt and Pepper – Season after straining.
Step-By-Step Instructions
Follow these easy steps for irresistible homemade turkey stock:
1. Roast the Turkey Parts
For the deepest flavor, I recommend roasting the turkey wings, neck, giblets etc. first. Roast at 400°F for 45 min to 1 hour until nicely browned. This caramelizes the meat and vegetables, developing rich roasted flavors.
2. Simmer in a Large Pot
Place roasted turkey parts in a large pot and cover with 12 cups of water. Add your vegetables, herbs and any pan drippings if you have them. Bring to a boil then reduce heat and gently simmer for 4-6 hours. Skim foam as needed.
3. Strain the Stock
Once cooked, remove from heat and discard solids. Strain the liquid through a fine mesh sieve into a large bowl or pot. For clearest stock, strain a second time if needed.
4. Cool and De-fat
Allow stock to cool completely so the fat rises and solidifies on top. Scrape off and discard fat.
5. Portion and Store
Divide stock into containers with tight fitting lids. Refrigerate for up to 5 days or freeze for 4-6 months.
Turkey Stock Tips
Follow these tips for the richest, most flavorful homemade turkey stock:
- Roast the bones and vegetables first for deeper caramelized flavor
- Gently simmer on low heat; don’t boil
- Skim surface foam periodically as it simmers
- Use a fine mesh strainer to remove solids and clarify
- Chill completely so fat separates and solidifies for removal
- Taste and season with salt and pepper after straining if needed
- Add fresh herbs the last hour for brightness
Make Gravy from Turkey Stock
Once you have homemade turkey stock, the gravy is a cinch. In a saucepan, melt butter and whisk in an equal amount of flour to make a light roux. Cook for 1-2 minutes until bubbling and golden.
Whisk in turkey stock a little at a time, stirring constantly to prevent lumps. Bring to a simmer and cook, stirring often, until thickened to your desired consistency. Season with salt, pepper and fresh herbs as desired.
More Uses for Turkey Stock
In addition to gravy, flavorful homemade turkey stock can be used to prepare:
- Turkey noodle soup
- Turkey rice or barley soup
- Turkey tortilla or enchilada soup
- Risotto
- Savory turkey pot pie
- Sauce for turkey cutlets or meatballs
- Stuffing with stock for added moisture
Anywhere you’d use chicken stock, turkey stock can infuse dishes with extra savory flavor and nutrition. Experiment with adding it to your favorite recipes.
Storing Turkey Stock
Properly stored, homemade turkey stock will keep:
- Refrigerator – 5 to 7 days in airtight container
- Freezer – 4 to 6 months in freezer bags or containers
For convenience, portion into ready-to-use amounts before freezing. Thaw frozen stock overnight in the fridge before using.
With this easy from-scratch turkey stock recipe, you can create deeply flavorful gravy and delicious dishes all year long. Simmering real turkey parts releases richness and savoriness unmatched by store-bought broths. For memorable gravy and incredible taste in soups, stews and more, try making your own turkey stock. The flavor will astound you!
How to make stock for gravy
If youre after a turkey-flavoured stock to use as the base for your Christmas gravy, then follow the instructions below just using the neck and giblet that come with the turkey. The giblet is the round, hard deep red muscle that comes in the bag inside the turkey. Do not use the liver.
If youre making a stock with the turkey bones, first pick all the meat off the bones and set them aside. Youll now have cold turkey meat to use in other recipes. The meat can be frozen for up to one month.
Basic stock recipe
A stock can be as basic as turkey bones and water, but a few simple extras can help it along.
- Tip the turkey bones and neck (if you have it) into a large saucepan or stock pot.
- Add roughly chopped onions, carrots, celery (if you have any), a few whole peppercorns, a sprig of fresh thyme and a bay leaf.
- Pour over enough cold water to generously cover all the ingredients.
- Bring the stock to the boil, scooping off any froth that forms on the surface, then turn down the heat and simmer everything gently for 3 hrs.
- Turn off the heat, leave the stock to cool slightly, then carefully strain into a container. The stock is ready to use, chill or freeze.
Using up leftover veg
Making stock is a great way of collecting and using up the parts of vegetables you might otherwise throw away. Carrot and onion peelings, celery leaves and parsley stalks can all be added to the stock.
How to make stock in a pressure cooker
Pressure cookers are great at making stock and really extract all the flavour out of the ingredients. Simply follow the basic stock method but cook on medium pressure for 30 mins.
How to make stock in a slow cooker
The joy of using a slow cooker to make stock is that you can just walk away and leave the stock to bubble away gently. Follow the basic stock method and cook on low for 8-10 hrs.
If youre not using your stock straightaway, leave it to cool, then it can be chilled for three days or frozen for up to one month. Freeze in usable portions and mark clearly what it is and when it was frozen. Skim off any fat on the top of the stock when cold, as this will help it last longer.
How To Make Turkey Gravy: Liquid Gold
FAQ
How do you make turkey stock into gravy?
In a large saute pan, melt butter, stir in flour, and cook for 1 minute. Slowly add in warm turkey stock 1/2 cup at a time until gravy is desired consistency. Add in spices and adjust seasoning, if necessary. Serve with turkey.
How do you make homemade turkey stock?
Combine turkey carcass, onions, carrots, celery, green bell pepper, garlic, chicken bouillon cubes, peppercorns, and bay leaves in a stockpot; pour in enough water to cover. Bring mixture to a boil, reduce heat, and simmer until flavors blend, about 1 hour. Remove stockpot from heat and let sit for 15 minutes.
How to make a stock for gravy?
To serve 3-4, make up some stock in a jug by adding a half a litre of boiling water to a Knorr Chicken or Knorr Rich Beef Stock Pot. Now add the stock gradually to the roasting tin on medium heat stirring constantly until the gravy starts to thicken.
Is turkey stock the same as turkey gravy?
Stock is a liquid that is prepared by simmering bones, meat, and/or vegetables in water. The goal is to extract flavors, aroma, and nutrients from the ingredients. Gravy is a sauce made by thickening a liquid, often a stock, with a mixture of fat (usually pan drippings) and flour.
How do you make gravy with Turkey stock?
Once you have homemade turkey stock, making gravy is a cinch. In a saucepan, melt butter and whisk in an equal amount of flour to make a roux. Cook 1-2 minutes until bubbling and golden. Whisk in turkey stock and simmer until thickened. Season with salt, pepper, herbs as desired.
Can you make gravy from a whole turkey?
Reserve 3 quarts stock for gravy and refrigerate or freeze the rest for another use. In a deep skillet or large heavy pot, melt 12 tablespoons (¾ cup) reserved turkey fat over medium heat. If you do not have enough turkey fat, use additional butter to make ¾ cup.
What stock should I use to make turkey gravy?
Make sure you are using a good quality stock because it will directly impact the flavor of the gravy. If you have drippings from the turkey but not enough to equal four cups, no worries. You can always make up for what you don’t have by adding in store-bought stock.
What is the best turkey gravy?
The best turkey gravy starts with Make-Ahead Turkey Stock, which relies on readily available (and relatively inexpensive) turkey wings. Make a batch now for all your Thanksgiving needs (stuffing, braised green beans, etc.) and stash it in the freezer for up to 3 months.
How do you make turkey gravy from pan drippings?
Gravy is only as good as its parts. Making turkey gravy from your roast turkey’s pan drippings is the secret to a good gravy. Here’s how: Strain the pan drippings from your roast turkey into a large measuring cup or fat separator and let stand for 5-10 minutes for the fat to rise to the top. Separate or spoon off the fat and set aside.
How much turkey gravy can I make?
This homemade turkey gravy recipe yields about 4 cups which is plenty of gravy to feed a crowd. It can be easily doubled or tripled if you need more, just be sure to double or triple all ingredients. To round out your meal, serve your perfect turkey gravy with the following dishes: