Turkey Stock for Make-Ahead Gravy & Stuffing
Making rich and flavorful homemade turkey stock for gravy and stuffing is one of the best ways to elevate your Thanksgiving feast!
I make this stock the week before Thanksgiving day to make prepping Thanksgiving dinner easier and less stressful. With fresh, flavorful turkey stock, you can pre-make your gravy and stuffing the day or night before the big feast.
I prefer stuffing on the side instead of cooking it in the turkey because when you put the bread/stuffing mixture in the turkey, it takes longer for the turkey to fully cook and dry it out. This way, you don’t have to worry about the inside of your turkey not cooking properly.
And the gravy? SO much easier to make the night before instead of dashing to put it together when the turkey comes out of the oven. It re-heats beautifully the next day.
This rich and flavorful homemade stock is straightforward to prepare and uses simple, wholesome ingredients to create a delicious base for your holiday dishes.
Make this up to 5 days ahead of using it, cover it, and store it in the fridge. Or, prepare up to a month ahead of time and freeze. However, most stores don’t keep turkey wings and turkey legs in stock, so you’ll most likely find turkey parts for a pretty great price the week or two before Thanksgiving.
Any turkey bones work here. I buy 3 turkey legs or 5-6 turkey wings to make this stock (get whichever is available and the best price!).
Pre-Thanksgiving Turkey Ingredients
Makes approximately 10-12 cups of turkey stock
- 3 turkey legs (or 5-6 turkey wings), (roasted at 425°F/220°C for 45 minutes with a bit of olive oil to brown)
- 1 large or 2 medium yellow onions, quartered
- 2 large carrots, roughly chopped
- 3 large celery ribs, roughly chopped
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- 8-10 fresh parsley stems
- 8-10 fresh thyme sprigs
- 5-6 garlic cloves, crushed open
- 1 tablespoon apple cider vinegar
- Water (enough to fill the pot and submerge ingredients)
Turkey Stock Instructions
Place all the ingredients into a large stockpot (at least 6 quarts). Add enough water to fully submerge them, cover with a lid, and let it simmer gently for 4 to 8 hours. Strain and refrigerate. For complete instructions and tips, check the recipe card below.
Description
Learn how to make turkey stock for gravy and stuffing with this easy recipe. Perfect for Thanksgiving prep, this rich stock adds flavor to all your holiday dishes. I included a lot of details in the recipe card here for content, but know this is quite easy to make. Enjoy!
- Prepare the Turkey Pieces: Roast turkey legs (or wings) at 425°F (220°C) for 45 minutes to develop deep flavor. Transfer to a large stockpot. I find there’s often not a lot of meat on these. Feel free to eat any meat you can get off them if you want, then add the skin, bones and all of the pan drippings to the stock pot. I roast one of the carrots on the tray with the turkey, then add the rest of the veggies raw.
- Add Vegetables and Aromatics: Add onions, carrots, celery, bay leaf, peppercorns, parsley stems, thyme, and crushed garlic cloves to the pot. These aromatics will enhance the stock’s flavor. I don’t put rosemary in stock as I find it too overpowering. I do love fresh rosemary on or in the turkey.
- Deglaze and Fill the Pot: If roasting created browned bits on the pan, deglaze with a quarter cup of water hot, scraping up the flavorful bits. Pour this into the stockpot. Then, fill the pot with enough water to cover all ingredients, leaving about an inch or two of space from the top so it doesn’t simmer over.
- Simmer the Stock: Bring the pot to a boil over high heat, then immediately reduce to a simmer. Cover with the lid slightly ajar to allow steam to escape and prevent boiling over. Simmer for at least 4 hours, ideally 6-8 hours, to extract maximum flavor and nutrients. Check occasionally to skim off any foam or impurities.
- Strain the Stock: After simmering, carefully strain the stock through a fine-mesh sieve or cheesecloth into a clean bowl or large container. Discard solids.
- Cool and Store: Let the stock cool to room temperature, then refrigerate overnight. The fat will solidify on top, making it easy to remove if desired. If there is a lot of fat, discard some of it. If it’s a thin layer, keep it (it will melt into the stock when heated, and it’s a great flavor!) Store in airtight containers for up to 5 days in the refrigerator or 3 months in the freezer.
Tips for Best Results
- Make Ahead: This stock is perfect to prepare the day before Thanksgiving. It gives you a stress-free start to making gravy and stuffing.
- Roast for Flavor: Roasting the turkey pieces adds depth and richness to the stock. Don’t skip this step.
- Adjust the Yield: For a smaller batch, simply halve the ingredients.
FAQs
Can I use leftover turkey bones for this stock?
Yes! Leftover turkey carcasses work well. That’s how I make my Post-Thanksgiving Turkey Stock. Add them to the pot with the vegetables and follow the same steps.
How do I store turkey stock?
Let the stock cool completely, then store in airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.
Can I use this stock for soups?
Absolutely! This turkey stock makes a flavorful base for soups, stews, and risottos beyond Thanksgiving.
Related Recipes
After Thanksgiving, Turkey Stock
Easy Homemade Chicken Stock
This homemade turkey stock will transform your gravy and stuffing into unforgettable holiday dishes. Enjoy!
