Velvety Turkey Stock
This Velvety Turkey Stock serves as the perfect foundation for your holiday meals and beyond. Packed with depth and flavor, it’s crafted from turkey parts, slow-roasted to perfection, then simmered with fresh aromatic vegetables and herbs. This stock not only enhances your Thanksgiving gravy—providing at least 1/3 cup per guest—but also elevates soups, sauces, braised dishes, and stuffings year-round. Prepare ahead of time to simplify your cooking process: the stock can be refrigerated for up to 3 days or frozen for a month, ensuring you’re always ready for your culinary creations. This recipe was developed by the test kitchen for 'Perfect Gravy', ensuring a rich and satisfying flavor every time.
N/A
Servings
200
Calories
8
Ingredients
Ingredients
turkey parts
7 lbs (such as wings, thighs, and drumsticks)
water
4 quarts (divided)
large onion
1 (thickly sliced)
large carrot
1 (thickly sliced)
large celery rib
1 (thickly sliced)
garlic cloves
2 (smashed)
kosher salt
1 teaspoon
fresh ground pepper
to taste
Instructions
1
Preheat your oven to 400°F (200°C).
2
Place the turkey parts in a large roasting pan, making sure they are spread out evenly. Roast in the preheated oven for 1 1/2 hours, or until they are deeply browned and fragrant.
3
Once roasted, transfer the turkey parts to a large stock pot.
4
Set the roasting pan over two burners on the stove and add 4 cups of water. Bring to a boil, using a wooden spoon to scrape up any browned bits from the bottom of the pan, as these will add great flavor to your stock.
5
Pour the liquid into the stock pot with the turkey parts.
6
Add the thickly sliced onion, carrot, and celery along with the smashed garlic, kosher salt, and several pinches of fresh ground pepper to the pot.
7
Pour in the remaining 3 quarts of water and bring the mixture to a gentle boil.
8
Once boiling, reduce the heat to moderately low. Cover the pot partially and let it simmer for about 2 1/2 hours, allowing the flavors to meld and deepen.
9
After simmering, strain the stock through a fine-mesh sieve or cheesecloth into a clean pot or large bowl to remove the solids.
10
Allow the stock to cool slightly before skimming off the excess fat from the surface using a spoon. This will help keep your stock lighter and more versatile.
11
Store the stock in airtight containers in the refrigerator for up to 3 days or freeze for up to 1 month.
Nutrition Information
10g
Fat
4g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Velvety Turkey Stock?
Velvety Turkey Stock is a rich, flavorful foundation for holiday meals made from slow-roasted turkey parts, fresh aromatic vegetables, and herbs.
What turkey parts should I use for this stock?
The recipe recommends using 7 lbs of turkey parts such as wings, thighs, and drumsticks.
At what temperature should I roast the turkey parts?
Preheat your oven to 400°F (200°C) before roasting the turkey parts.
How long do the turkey parts need to roast?
Roast the turkey parts for 1 1/2 hours, or until they are deeply browned and fragrant.
Why is water added to the roasting pan after roasting?
Water is added to the pan and brought to a boil to help scrape up the browned bits from the bottom, which add deep flavor to the stock.
How much water is used to deglaze the roasting pan?
You should use 4 cups of water to scrape up the browned bits from the roasting pan.
What total amount of water is required for the recipe?
The recipe requires a total of 4 quarts of water, used in divided portions.
What vegetables are included in the turkey stock?
The recipe calls for one large onion, one large carrot, and one large celery rib, all thickly sliced.
How many garlic cloves are needed?
The recipe uses 2 smashed garlic cloves.
How long should the stock simmer on the stove?
The stock should simmer for approximately 2 1/2 hours to allow the flavors to meld and deepen.
Should the stock pot be covered while simmering?
Yes, you should cover the pot partially during the simmering process.
What is the recommended heat level for simmering?
The heat should be reduced to moderately low once the mixture has reached a gentle boil.
How do I remove the solids from the finished stock?
Strain the stock through a fine-mesh sieve or cheesecloth into a clean pot or large bowl.
How can I make the stock lighter and more versatile?
Allow the stock to cool slightly and then use a spoon to skim off the excess fat from the surface.
How long can I store this stock in the refrigerator?
The stock can be stored in airtight containers in the refrigerator for up to 3 days.
Can Velvety Turkey Stock be frozen?
Yes, you can freeze the stock for up to 1 month.
What dishes can be enhanced with this stock?
This stock is perfect for Thanksgiving gravy, soups, sauces, braised dishes, and stuffings.
How much gravy per guest does this stock provide?
This stock ensures you have enough to provide at least 1/3 cup of gravy per guest.
How many calories are in a serving of this stock?
There are approximately 200 calories per serving.
What is the protein content per serving?
Each serving contains about 25g of protein.
How much fat is in the turkey stock?
There are 10g of fat per serving.
How many carbohydrates are in a serving?
There are 4g of carbohydrates per serving.
What kind of salt is used in this recipe?
The recipe specifies using 1 teaspoon of kosher salt.
What type of pepper is recommended?
The recipe calls for several pinches of fresh ground pepper to taste.
How many ingredients are needed for this recipe?
There are 8 ingredients: turkey parts, water, onion, carrot, celery, garlic, kosher salt, and fresh ground pepper.
Who developed this specific turkey stock recipe?
This recipe was developed by the test kitchen for 'Perfect Gravy'.
Can I use this stock for stuffing?
Yes, this stock is specifically recommended for elevating stuffing recipes.
What is the very first step of the recipe?
The first step is to preheat your oven to 400°F (200°C).
What should I use to scrape the roasting pan?
A wooden spoon is recommended to scrape up the browned bits from the pan.
Is this recipe suitable for making ahead of time?
Yes, you can prepare the stock ahead of time as it stays fresh in the fridge for 3 days or the freezer for a month.