WHAT YOU'LL LOVE
- Turns scraps into liquid gold. Leftover turkey neck and backbone — the parts most people toss — become the base for a stock rich enough to carry gravy, soup, or stuffing.
- Fond-first flavor building. Searing the bones before adding vegetables (Step 1–2) locks in browned, roasty depth that a straight simmer can't match.
- Reduced by half for real body. Simmering down the liquid concentrates flavor into a stock that thickens naturally as it chills — no shortcuts needed.
- Freezer-ready for the whole season. Strain, chill, and portion it out — this one batch stretches across weeks of soups, sauces, and holiday sides.
How to Make Turkey Stock
Tom Jackson
Rated 5.0 stars by 5 users
Category
Poultry
Cuisine
American
Servings
12
Prep Time
20 minutes
Cook Time
4 hours
Calories
5
Chef Tom takes leftover turkey parts and vegetables to make his homemade, turkey stock. Turkey stock is a foundational ingredient used in many dishes, including soups, gravies, and sauces. The best part is the simple process of using leftover turkey components and whatever vegetables you have on hand.
Ingredients
- 2 turkey necks
- 2 turkey back bones
-
2 tbsp Extra Virgin Olive Oil
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1/2 bulb fennel, sliced
- 1 leek, sliced
- 1 bunch parsley stems
- 4 sprigs thyme
- 1 sprig sage
- 1 bay leaf
-
2 tbsp Jacobsen Salt Co. Tellicherry Black Peppercorns
-
Jacobsen Salt Co. Kosher Sea Salt, to taste
Directions
- Cut the backbone and neck into 3 pieces each. Preheat a stock pot over high heat. Put a couple of tablespoons of oil in the stock pot. Sear the neck and back bone pieces in the hot oil, turning until browned on all sides. Remove from the pot.
- Add the onion, carrots, celery, fennel and leeks to the pot. Cook, scraping the bottom of the pan with a wooden spatula, until all of the browned fond on the bottom of the pot is released from the pot and the veggies are softening and beginning to brown at the edges.
- Add the neck and back bone back to the pot, along with the remaining ingredients. Cover with one gallon of cold water. Bring to a gentle simmer. Cook until reduced by half.
- Strain the stock through a fine mesh strainer. Discard the solids. Refrigerate the liquid.
Recipe Note
Recipe FAQ
What turkey parts should I use?
Neck and backbone pieces work best — they deliver the most flavor and collagen for a rich, body-filled stock.
How long should the stock simmer?
Simmer gently until the liquid is reduced by half, which typically takes 3–4 hours. Reducing fully concentrates the flavor.
Can I substitute the vegetables?
Yes — onion, carrot, and celery are the backbone, but fennel and leek add extra depth. Use whatever aromatic vegetables you have on hand.
Can I freeze the stock?
Absolutely. Freeze it in airtight containers for up to 6 months, leaving room at the top of the container for expansion.
What can I make with turkey stock?
Gravy, stuffing, soups, risotto, casseroles, or braises — anything that benefits from a deep, savory liquid base.
How indoor-friendly is this recipe?
5 out of 5 — perfect for indoor or outdoor cooking. This is a stovetop stock pot recipe from start to finish, so it's just as easy to make in the kitchen as it would be outside.
Recipe Highlights
Sear before you simmer: Direction Step 1 has you browning the neck and backbone pieces in hot oil before anything else touches the pot — this step builds the roasted flavor base the entire stock depends on.
Deglaze with the vegetables: Step 2 uses the onion, carrots, celery, fennel, and leek to scrape up the browned fond stuck to the pot — that fond is concentrated flavor that would otherwise go to waste.
Low, slow, and reduced: Step 3 combines everything with a gallon of cold water and simmers gently until reduced by half, which is what gives the finished stock its rich body instead of a thin, watery texture
Strain clean, chill fast: Step 4 strains out all the solids before refrigerating, leaving a clear, concentrated liquid that's ready to use in anything from gravy to risotto.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 5
- Fat
- grams
- Saturated Fat
- grams
- Cholesterol
- milligrams
- Sodium
- 382 milligrams
- 17%
- Carbs
- grams
- Fiber
- grams
- Sugar
- grams
- Protein
- grams
