Homemade Turkey Stock Recipe
Made with just a handful of ingredients in one pot, this rich and flavorful Turkey Stock recipe is the secret to creating a memorable turkey gravy. You'll never buy stock at the store again!
Foto: SkinnytasteIngredients
- 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 (such as Maggi)
Steps
Place all the ingredients in a 5 1/2 quart Dutch oven or soup pot and fill with 10 to 12 cups water (fill it to the top). Bring to a boil, then cover and simmer on low 4 to 5 hours.
After 4 to 5 hours, taste the stock. If it's concentrated enough for your liking, add salt to taste (I usually add salt when I make the gravy).
Discard the turkey, bones and vegetables and strain the stock through a mesh sieve.
Allow the stock to cool to room temperature. Once cooled, transfer it to storage containers (I use 3 large glass mason jars). It can be refrigerated for up to 3-4 days or frozen for up to 3 months. When cold, separate the fat and discard.
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