Holiday Turkey Stock

5 from 2 votes

Roasting the bones gives this rich, savory turkey broth depth and a wonderfully golden hue. A long, gentle simmer with onions, garlic, leeks and an abundance of sage, rosemary and thyme, enriches the stock with the flavors and aromas of the holiday season.

Prep Time45

Cook Time6

Course: sauces, Soup

Cuisine: American, French

Servings: quarts

Calories: 53kcal

Author: Leigh Anderson

Ingredients

4 pounds raw turkey bones or one whole turkey carcass
2 large onions peeled and halved
2 large leeks quartered and rinsed well
3 large carrots peeled and halved
2 heads garlic halved crosswise
8 large sprigs fresh rosemary
8 large sprigs fresh thyme
8 large sprigs fresh sage
1-inch knob ginger
2 tablespoons black peppercorns
1 teaspoons whole cloves optional
2 tablespoons kosher salt
6 quarts water

Instructions

Preheat the oven to 450 F. Arrange the raw turkey bones in a single layer on a baking tray. Roast for 30-45 minutes or until golden. Note: If using a whole, roasted carcass; use a sturdy knife or your hands to cut or tear the turkey carcass into large pieces. Arrange in a single layer in a roasting pan and roast until brown and sizzling, 20 to 25 minutes.
Transfer the roasted bones to a large stock pot. Next, add the onion, leek, carrots, garlic, herbs, ginger, peppercorns, cloves and salt to the pot. Fill the pot with water, at least 6 quarts, then bring to a low boil over medium heat. Skim any foam that rises to the top of the stock.
Reduce the heat to low and simmer, covered for at least 4 hours or up to 8. Check every so often to make sure it's still sitting at a low simmer, skim and discard any foam that rises to the surface. Note: a low simmer looks like a few small bubbles rising to the surface every few seconds. Little to no movement in the broth itself. Surface is mostly still. Wisps of steam rising from the surface.
When you're ready, strain the stock through a fine-mesh sieve. Let the stock cool slightly, then ladle into containers and refrigerate refrigerate until completely chilled, about 6 hours. Refrigerate for up to 4 days or freeze for up to 3 months.

Notes

Ingredient Notes and Substitutions:

Bones: The best types of bones for turkey stock are those that are high in collagen and connective tissue. These will give a rich, flavorful, viscous broth. Some of the best types of bones for stock include: wings, backs (or carcasses), feet, necks and legs. I usually pick up a variety of necks, wings, legs and feet. If you don’t see these items in your grocery store meat case – ask the butcher. They likely have feet, necks and carcasses available but not on display. You can also combine chicken and turkey bones together into one stock if needed.
Fresh vs. Dried Herbs: I prefer the flavor of fresh herbs but in a pinch, dried works too. If you plan to substitute dried herbs, wait to add them in until the final 30 minutes of cooking.

Storing and Reheating Leftovers:

Storing Stock: Leftover stock will last for up to 4 days in in the refrigerator, or up to 4 months in the freezer.
Freezing Instructions: Cool the stock completely then pour it into freezer-safe containers, leaving about 2 inches of headspace at the top to allow for expansion. Seal the container tightly and freeze. If you freeze the stock while it’s still hot, it could break down the proteins and make the stock cloudy. When you’re ready to use the frozen stock, defrost it in the refrigerator overnight.

Nutrition