Turkey Stock

Recipe: Turkey Stock

Makes : about 8 cups | Basics Dairy Free
Since you discard the turkey pieces after making the broth, I use an inexpensive combination of necks, backs, and wings, resulting in both meatiness and a rich texture. If you're using the broth for soup, though, you may want to toss in a couple thighs or legs for an extra flavor boost. The stock freezes well for up to several months.


  • 4 to 4 1/2 pounds assorted turkey parts, such as backs, necks, and wings
  • 1 tablespoon vegetable oil
  • 12 cups water
  • 1 bay leaf
  • 1 onion, peeled and quartered
  • 2 ribs celery, quartered


  • First, brown the turkey. Heat the oil in a large pot over moderately high heat. Pat the turkey dry with paper towels. Add the turkey to the pot and cook until browned, turning occasionally, about 10 minutes. Do not overcrowd; brown the turkey in batches if necessary.
  • Return all the browned turkey parts to the pot. Add the water, bay leaf, onion, and celery and bring to a boil over medium-high heat. Let the water boil for about 1 minute and then lower the heat to a simmer. Skim and discard any foam that rises to the top.
  • Simmer the broth, partially covered, over medium-low heat--the surface of the liquid should be bubbling very gently--for about 2 hours. Remove the pot from the heat.
  • Using a slotted spoon, remove the turkey from the broth and discard it. To remove the fat from the broth, either strain the broth, in batches, through a fat separator, or strain the broth into a large bowl and refrigerate it overnight. Once the broth has chilled, the fat will congeal on the surface and you can remove it easily with a spoon. The turkey stock will keep, covered, in the refrigerator for up to 3 days, or freeze it in quart-size containers for several months.
  • Note: I didn't give instructions for seasoning the stock because I don't know your plans for it; you may need a very neutral flavor. Regardless, the stock will need salt. Taste your soup, gravy, etc. and season to taste.

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