Here are all the tips and steps for my favorite homemade turkey stock recipe.
This is one of my favorite kitchen shortcuts. It may sound simple, but a well-made turkey stock elevates everything you serve with it, especially Thanksgiving gravy.
For years I’ve made turkey stock and it truly changes the flavor profile of holiday dishes. I primarily use it for gravy, but it also enhances stuffing, soups, and any recipe that benefits from a rich, savory liquid.
I learned an incredible gravy method from my mom and using homemade turkey stock makes that gravy even better. If you want the deepest, most satisfying pan sauce for your holiday meal, this is the step that takes it from good to unforgettable.
Why make it?
I use turkey stock for gravy, for moistening stuffing, and whenever a dish needs that savory boost during cooking. Store-bought chicken stock is convenient and often good, but for Thanksgiving I always recommend taking the extra time to make turkey stock. It gives a richer, more true-to-turkey flavor that store-bought versions can’t match.
I usually make the stock three to four days before Thanksgiving and keep it refrigerated. We use a lot of gravy in my family, so I often use the entire batch during the holiday, but any leftovers freeze beautifully for future soups and sauces.
It’s easiest for me to prepare the stock the same day I dry brine the turkey. When I clean the bird I remove the neck and giblets, and I also like to buy turkey wings specifically for the stock. If wings are hard to find, chicken wings work as a substitute and still produce great flavor.
Prep is key
Over the years I adapted a recipe from Epicurious and added a few important steps that make this stock stand out.
- Roast the wings first. Roasting adds a deep, golden color and rich flavor to your stock. The original recipe suggests chopping the wings but I usually roast them whole — it’s simpler and still flavorful.
- Brown the vegetables. While the wings roast, sweat and brown onions, carrots and celery in the stock pot so they caramelize slightly. This contributes a sweet, savory base.
- Season as you cook. Lightly salt the wings and vegetables during roasting and browning. Wait to salt the finished stock until it’s reduced and strained, then season to taste. You’ll likely need at least 1–2 teaspoons of kosher salt for the final pot.
- Strain thoroughly. Strain the stock two to three times through a fine mesh strainer to remove solids. For a very clear stock you can strain through cheesecloth, but multiple passes through a fine strainer usually work well for gravy.
These steps add an extra hour or two to your prep, but the result is a rich, flavorful stock that transforms your holiday cooking. If you make it earlier in the week, the day-of workload becomes much lighter.
I guarantee this method is reliable and forgiving — it’s perfect for supporting gravy, soups, and stuffing.
Below is the detailed recipe I use. It yields a large batch that stores well in the fridge or freezer.
Best Turkey Stock Recipe
Homemade Turkey Stock Recipe
10
cups
1 hr
3 hrs
4 hrs
Ingredients
- 3 pounds turkey (or chicken) wings
- Kosher salt and pepper
- 2 tablespoons olive oil
- 2 onions, cut in half
- 2 carrots, cut into pieces
- 2 celery stalks, cut into pieces
- 1 handful fresh parsley
- 2 sprigs fresh thyme
- 1 handful fresh sage
Instructions
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Note: if you want to use the turkey neck for extra flavor, brown it with the vegetables or roast it with the wings.
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Preheat oven to 450°F. Place the wings in a baking dish, season with salt and pepper, and brush with 1/2 tablespoon olive oil. Roast 30 minutes, flip, then roast another 30–40 minutes until golden brown.
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While the wings roast, heat the remaining oil in a large stock pot over medium heat. Add onions, carrots and celery with a pinch of salt and pepper. Brown the vegetables until golden and caramelized.
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Add the roasted wings to the stock pot with the vegetables, then add parsley and thyme. Pour in about 14–16 cups water to cover. Bring to a boil, then reduce to a simmer and simmer uncovered for 30 minutes.
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After 30 minutes, add water if needed. Cover and simmer for another 2 to 2½ hours, checking and stirring occasionally.
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When the stock is done, turn off the heat and remove the large wings and vegetables with tongs. Strain the stock through a fine mesh strainer (or cheesecloth for extra clarity). Repeat the straining once or twice more if desired. Taste and season with kosher salt as needed (typically 1–2 teaspoons).
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Cool the stock and skim any excess fat from the surface. Cool fully in the fridge or an ice bath before refrigerating. The stock will keep for several days refrigerated or can be frozen for longer storage.
Notes
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