Make ahead Turkey Stock

the start to all delicious thanksgiving recipes

There is a place in your major grocery store that you probably don’t usually visit. It’s a random corner of the meat section where there is a freezer of random products, usually not very popular ones. This is where you can find beef bones, liver, and (you guessed it) turkey parts!

I got 1 package of frozen turkey necks and 1 package of frozen turkey wing portions. These were both $2.49/lb at my local Meijer. Wings and necks will give you the most collagen and will help you get a stock that gels. (which is always my sign that I did it right).

Gelatin-Rich Thanksgiving Turkey Stock

This homemade turkey stock is rich, flavorful, and perfect for all your Thanksgiving cooking. You can make it using frozen turkey parts weeks before Thanksgiving, so you don’t have to wait until after you eat the whole turkey to make stock. Plus, it’s packed with gelatin for a wonderfully rich texture. Here’s how to make it:

Ingredients:

• Frozen turkey parts (neck, wings, or a mix), about 4-5 pounds

• Oil (for roasting)

• Water (enough to cover the turkey parts)

• 2 large leeks, dark green tops only, washed

• 1 head garlic, halved

• 1 onion, skin on, halved

• Hardy herbs (a few sprigs of thyme, rosemary, and/or sage)

• Parsley (leaves and stems)

• Celery leaves (optional, for added flavor)

• 2 bay leaves

• 1 teaspoon peppercorns

Instructions:

1. Prepare the turkey parts:

   • You can find frozen turkey parts (turkey necks and/or wings) in your grocery store’s meat section. These parts are often sold frozen but not in the same section as the frozen foods.

   • Thaw the turkey parts in the fridge for a day or two before you begin.

     

2. Roast the turkey parts:

   • Preheat your oven to 400°F (200°C).

   • Arrange the thawed turkey parts on a sheet pan and lightly coat them with a high-heat oil.

   • Roast in the oven for 1 to 1.5 hours, or until the turkey parts are golden brown. (If they get dark, that’s okay, but you don’t want them to burn, so check around 1 hour.)

   • Once roasted, check for flavor by tasting a small piece of the meat. (Mine got a bit dark, so I also tested to be sure it wasn’t burnt).

     

3. Prepare the vegetables:

   • While the turkey parts are roasting, prep your veggies. Slice the top green parts off the leeks and clean them. Cut the onion and garlic in half, leaving the skins on for added depth of flavor.

   • After the turkey parts are roasted, you can also roast the veggies. I prefer to roast them in the same pan and coat them with the turkey fat and drippings. Roast for about 30 minutes until caramelized.

4. Simmer the stock:

   • In a large 6-quart stock pot, add the roasted turkey parts. Cover them with cold water. Only add enough water to cover the bones, don’t add too much.

   • Bring the water to a boil over medium-high heat, skimming off any scum that rises to the top.

   • Once the water is just about boiling, reduce the heat to low and let the stock simmer gently.

5. Add the vegetables and herbs:

   • Add the roasted leeks, onion, garlic, and any herbs you’re using (thyme, rosemary, sage, parsley, celery leaves). Also, add the bay leaves and peppercorns.

   • Let the stock simmer for 3 hours, stirring occasionally. The longer you simmer, the richer the stock will be.

   • You never want stock to be at a rolling boil. This will create a cloudy stock.

     

6. Strain the stock:

   • After 3 hours, remove the stock from the heat. Use tongs or a slotted spoon to remove the turkey parts and vegetables from the pot.

   • I like to place the larger pieces in a colander set inside a large bowl. This will catch any other dripping coming off the solids.

   • Pour the stock through a fine mesh strainer into a clean bowl or large container to remove any smaller bits.

   • You can also add any other stock that has dripped off the bones into the bowl.

7. Cool the stock:

   • Allow the stock to cool to room temperature, then refrigerate overnight to fully chill.

   • The next day, you’ll notice the stock has likely gelled, thanks to the collagen in the turkey bones.

     

8. Freeze the stock:

   • Once the stock has chilled and gelled, you can freeze it for later use. Spoon it into Souper Cubes trays (1-cup or 1/2-cup sizes work well) for easy portioning.

   • Alternatively, you can pour the stock directly into Souper Cubes if you’re not concerned about seeing if it gels.

     

Enjoy the rich, savory flavors of this Thanksgiving-inspired turkey stock in soups, gravies, and all your holiday dishes!