Roasted Turkey Stock

When I make a turkey – or a chicken – it is simply in my nature to make certain nothing goes to waste. Turkey leftovers are repurposed for soups, sandwiches, salads and quesadillas. Drippings are reserved for gravy. Giblets set aside for giblet gravy – or used in a quick and tasty pate. 

And the carcass is always used to make rich turkey broth. Roasting the bones helps to draw out the gelatinous marrow that adds a deep, rich and savory flavor to the stock. And browning the vegetables adds further complexity.

Turkey stock can be used pretty much anywhere that chicken stock is used.

Ingredients

• leftover carcass
• 3 onions
• 3 large carrots
• 4 large celery ribs
• dry white wine
• garlic cloves
• fresh thyme
• fresh sage
• bay leaves
• black peppercorns
• kosher salt

See recipe card for quantities.

Instructions

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Preheat oven to 450°F. 

Using a knife, cooking sheers or your hands, cut the turkey carcass into large pieces. Place in a single layer in a roast pan. 

Roast until browned, about 25 minutes, turning once half-way through.

Remove from oven and transfer pieces to a large (8 or 12 quart) stockpot.

Put the onions, carrots and celery in the roasting pan and return the pan to the oven and cook until the vegetables are starting to brown around the edges, about 25 minutes.

Remove pan from oven and place it over medium heat on a stove top. Add white wine and cook, stirring up browned bits, until the wine is reduced and thickened, about 5 minutes. Add the contents to the stockpot.

Add garlic, thyme, sage, bay leaves and peppercorns to the stockpot.

Add 6 quarts of water and salt to the stockpot and return to the stovetop and cook over medium-high heat until the mixture comes to a boil. Immediately reduce heat to low and simmer for 3 hours. Periodically skim any foam floating on top. Taste for salt and add more if desired.

Strain stock through a strainer into a large container/containers.

Discard solids. Let stock cool slightly, then refrigerate. Skim off any fat from the top of the stock. Use within 4 days or freeze.

Variations

• Spice it up. Roast a small chili pepper, halved and seeded will the roasted vegetables and simmer in the stock. It will impart just the right amount of peppery freshness to the stock.
• No Sage? Add a tablespoon of chopped fresh rosemary
• No Thyme? Add ¼ chopped parsley

Equipment

• roasting pan
• 8 or 12 quart soup pot
• storage containers

Storage

Use the stock within 4 days or freeze. If not using the stock immediately, bring to a simmer prior to using.

To freeze, fill a quart (32 oz.) zip lock bag with the stock. When freezing, lay flat in the freezer. By storing it flat, it's easier to store to optimize freezer space.

🍽️ Recipe

Roasted Turkey Stock

The Savory Tart

When I make a turkey – or a chicken – it is simply in my nature to make certain nothing goes to waste. The carcass is always used to make rich turkey broth. Roasting the bones helps to draw out the gelatinous marrow that adds a rich depth of flavor to this stock.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 3 hours hrs

Course Soup

Cuisine American

Servings 5 quarts

Equipment

• roasting pan
• 8 to 12 quart stock pot
• Storage containers

Ingredients

  

• 1 leftover carcass from a 10 lb. or more roasted turkey including neck, wing and leg bones
• 3 onions quartered and layers loosely separated
• 3 large carrots peeled and cut into chunks
• 4 large celery ribs cut into chunks
• 1-½ cups white wine
• 3 garlic cloves peeled and coarsely chopped
• 5 sprigs fresh thyme
• 3 tablespoons chopped fresh sage
• 3 bay leaves
• 2 teaspoons black peppercorns
• 1 teaspoons kosher salt or more to taste

Instructions

 

• Preheat oven to 450°F.
• Using a knife, cooking sheers or your hands, cut the turkey carcass into large pieces. Place in a single layer in a roast pan. Roast until browned, about 25 minutes, turning once half-way through.
• Remove from oven and transfer pieces to a large (8 or 12 quart) stockpot.
• Put the onions, carrots and celery in the roasting pan and return the pan to the oven and cook until the vegetables are starting to brown around the edges, about 25 minutes.
• Remove pan from oven and place it over medium heat on a stove top. Add white wine and cook, stirring up browned bits, until the wine is reduced and thickened, about 5 minutes. Add the contents to the stockpot.
• Add garlic, thyme, sage, bay leaves and peppercorns to the stockpot.
• Add 6 quarts of water and salt to the stockpot and return to the stovetop and cook over medium-high heat until the mixture comes to a boil. Immediately reduce heat to low and simmer for 3 hours. Periodically skim any foam floating on top. Taste for salt and add more if desired.
• Strain stock through a strainer into a large container/containers. Discard solids. Let stock cool slightly, then refrigerate. Skim off any fat from the top of the stock. Use within 4 days or freeze.

Keyword Broth, Christmas, Stock, Thanksgiving, Turkey Broth, Turkey Stock

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