Made with just a handful of ingredients in one pot, this rich and flavorful Turkey Stock recipe forms the foundation for an unforgettable turkey gravy. Once you try homemade stock, you’ll rarely reach for store-bought broth again.
The Best Turkey Stock for Gravy
Thanksgiving wouldn’t be complete without silky turkey gravy to pour over tender slices of turkey, creamy mashed potatoes, and your favorite stuffing. While there are many shortcuts, a homemade stock delivers depth and complexity that canned broth just can’t match. In our family, the tradition of great gravy begins long before the last whisk — it starts with an excellent turkey stock like this one.
A good stock is the backbone of any memorable gravy. This particular turkey stock recipe is what I’ve relied on for years when making gravy for holiday meals. It’s simple to prepare, stores well, and concentrates into a richly flavored base that lifts whatever you pair it with.
Why This Turkey Stock Recipe Works
- Meal prep friendly: Make the stock a week or two ahead and freeze it in jars. Having stock ready removes one stress on the day you roast the bird.
- Deep flavor: Stock that simmers for hours extracts the savory goodness from bones, skin, and aromatics, giving gravy a richer, more complex taste than boxed broth.
- Simple: Despite the superior flavor, the method is easy: combine turkey pieces, vegetables, herbs, and water, then simmer low and slow.
- One pot: Everything is cooked together in a single pot for minimal cleanup.
What You’ll Need
This homemade turkey stock is built from a few everyday ingredients. The recipe yields roughly 7 to 8 cups of stock—enough for gravy and a small pot of soup. See the recipe card below for exact measurements.
- Turkey pieces: Two turkey wings, one drumstick, or the giblets and neck from the bird provide excellent flavor and collagen for body.
- Vegetables: Onion and celery contribute savory aromatics and sweetness.
- Herbs: Fresh sage and parsley brighten and round out the stock’s flavor.
- Chicken bouillon: A single bouillon cube or portion adds an easy, consistent boost if you prefer extra seasoning; the stock is intentionally made low-salt so you can adjust later when making gravy or soup.
How to Make Turkey Stock
Below is a concise overview of the method. Read the full recipe card for details and exact timings. This is a hands-off recipe that rewards patience.
- Simmer: Place all ingredients in a large pot and add 10 to 12 cups of water. Bring to a boil, then reduce heat, cover, and simmer gently for 4 to 5 hours.
- Taste: After several hours, taste the stock. Add salt if needed — many cooks prefer to season more when transforming stock into gravy or soup.
- Strain: Remove the turkey pieces and vegetables, then strain the liquid through a fine sieve or cheesecloth for a clear stock.
- Cool and store: Let the stock cool to room temperature, then refrigerate. Once chilled, the fat will rise and solidify so you can remove it easily. Store in airtight containers for up to 4 days in the fridge or freeze for up to 3 months.
FAQs
Stock is typically made from bones (often with some meat and skin) and simmers longer to extract collagen and deep flavor. Broth is usually made primarily from meat and has a lighter flavor and body. For rich gravy, stock is preferred.
A flavorful base starts with high-quality stock. Homemade stock gives gravy more depth and a natural savory backbone that store-bought options rarely match. Proper seasoning and thickening at the end are also essential.
Yes. Leaving skin on the bones adds richness and body to the stock. The skin and any leftover meat are removed and discarded after simmering; the resulting stock is strained and defatted once chilled.
Notes on the Recipe
- Roasting for extra flavor: For a deeper, roasted flavor, roast the wings and vegetables first at about 425°F (220°C) until browned, then transfer to the pot and simmer.
- Salt level: This stock is intentionally low in salt so you can tailor seasoning later when using it in gravy or soups. Adjust to taste if you plan to use the stock as a standalone soup base.
- Make it from leftovers: You can make stock from a leftover turkey carcass or roasted bones — it’s a great way to use the whole bird and capture every bit of flavor.
How to Use Turkey Stock
The most common use is turkey gravy: this stock makes both classic and flourless gravies shine. It also enhances soups such as leftover turkey noodle soup or turkey meatball vegetable soup. Wherever a recipe calls for chicken stock, turkey stock can usually substitute directly and contribute a fuller, more savory flavor.
Storage
- Fridge: Store in airtight containers (mason jars work well) for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw in the refrigerator; once cold, you can easily remove the solidified fat from the top.
More Thanksgiving Recipes You’ll Love
- Stuffing muffins
- Green beans with mushrooms
- Scalloped potato gratin
- Cranberry sauce
- Vanilla sweet potato casserole with praline topping
Homemade Turkey Stock Recipe
Made with a few simple ingredients in one pot, this turkey stock yields about 7 to 8 cups and is perfect for gravy or soups.
Yield
8 servings (about 7–8 cups)
Prep & Cook Time
Prep: 10 mins • Cook: 4–5 hours • Cooling time: 30 mins • Total: approx. 5 hours
Equipment
Large pot or Dutch oven
Ingredients
- 2 turkey wings, or 1 turkey drumstick, or the giblets and neck from the turkey
- 1 medium onion, quartered
- 4 celery stalks, cut in half
- Small bunch fresh sage
- 1/4 bunch fresh parsley
- 1 chicken bouillon (optional, such as Maggi)
- 10–12 cups water
Instructions
- Place all ingredients in a 5½‑quart Dutch oven or a large soup pot. Add 10 to 12 cups of water so the pot is nearly full.
- Bring to a boil, reduce heat, cover, and simmer on low for 4 to 5 hours. A gentle simmer is best to extract flavor without clouding the stock.
- Taste the stock after simmering. If it’s concentrated enough for your use, add salt to taste. Many cooks wait to salt until making gravy or soup.
- Discard the solids (bones, skin, vegetables) and strain the stock through a fine mesh sieve or cheesecloth into a clean container.
- Allow the stock to cool to room temperature. Refrigerate until cold; the fat will solidify on top and can be removed before using. Store in airtight containers in the fridge for up to 4 days or freeze for up to 3 months.
Notes
If you prefer a richer, darker stock, brown the turkey pieces and vegetables in the oven at 425°F (about 220°C) for 50–55 minutes before simmering. This adds an extra layer of caramelized flavor. Adjust salt if you plan to serve the stock as a soup base.
Nutrition (per 1 cup)
Calories: approx. 17 • Carbohydrates: 4 g • Protein: 0.5 g • Fat: 0.5 g • Sodium: varies
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