Turkey Stock

Perfume your home with the scents of Thanksgiving with this easy turkey stock. While saving the picked-over turkey bones is a great way to start making a delicious stock, sometimes you need aromatic stock for rich turkey gravy or steaming stuffings. Chicken stock is usually the substitute people turn to, and while it is great, this stock will make your Thanksgiving feast something special. Start your Thanksgiving prep early—you’ll “thank” yourself later! Since turkey parts are usually available year-round—especially the collagen-rich wings—you can make this stock up to 3 months in advance and squirrel it away in your freezer!

What is the difference between turkey stock and turkey broth?

While they can often be used interchangeably in recipes, there is a difference between stock and broth. Turkey stock tends to be made from bones and is left relatively unseasoned for versatility in recipes. It is simmered for hours in order to break down the cartilage and bone marrow, creating a thicker, more gelatinous consistency. You’ll know the broth is collagen-rich if it solidifies into thin gelatin when chilled! Turkey broth is made from meat, vegetables, and seasonings, and is cooked relatively quickly, making a thin, flavorful broth. While this turkey stock is flavored with aromatics such as vegetables, herbs, salt, and pepper, the long simmer time with wings will yield a thick, rich stock.

Do I need to peel my vegetables for turkey stock?

One of the most ingenious ways of making vegetable broth is by saving all your veggie scraps in a freezer bag. Once you have a stuffed bag, pour the contents in a pot, cover it with water, and simmer until aromatic! With this in mind, onion skins, carrot peels, celery leaves, herb stems, and garlic peels have lots of often untapped flavor that will be just fine in this strained stock. No need to peel the carrots, onion, or garlic! Just rinse or scrub to remove any dirt that might be lingering, cut them as desired, and toss ‘em in the pot.