Homemade Turkey Stock From Scratch

Flavourful bone broth made with leftover turkey bones

What to do with all the turkey?

Yes, it is turkey season or at least I feel like calling this time of the year like that as we are getting ready for Thanksgiving and Christmas. I feel like in many cultures both these holidays are associated with turkey.​ I keep on seeing roasted turkey recipes everywhere I look and so I have got myself into turkey mood as well. Maybe this is a weird recipe to start with, but I definitely feel like this one is going to be one of the best ones. Want to know why? Because this recipe allows you to re-use or utilize something you would normally just throw away, the turkey bones.

I needed some turkey stock for a recipe I am making and I decidd to search online to see how I can make it. My first thought was to go down the same route I go with chicken stock, boiling a chicken thigh along with some vegetables and spices. But there was something interesting I found online and that was that you can make turkey stock with just the bones that are leftover from a whole turkey or any other part of turkey. I was sceptical, but I really wanted to try it out. I took my chicken stock recipe and just replaced the chicken thigh with turkey bones and reduced the amount of water. Well, then I needed to get those bones. So, we are a family of two, which means roasting a whole turkey just to get some turkey bones was not going to be an option. Also we don't have any pre-roasted turkey easily available here. So I got some turkey drumstics instead. I roasted the drumsticks and removed the meat, leaving the bones aside. You want to do this while the turkey is still warm as the meat is much easier to remove then. As I also had quite a lot of juices left from cooking the turkey, which you really really don't want to waist, I poured them into a small jug and left to cool. Once it was cool I removed the fat from the top stored covered in the fridge. This will make my stock even more tasty, I thought :)

Next day I chopped the veggies added them into a medium pot with the bones and the spices, covered with water and simmered for two hours. And you know what? I am never throwing any turkey or chicken bones away! Such a waste! 

This stock is packed with flavour and can never compare with store bought stocks. It is reallythat good! And with so little effort, it is really worth it! :) You can use it to make gravy, soups and stews. You can use this stock to make my German Potato Soup or my Roasted Red Pepper Soup, the recipes call for vegetable stock, but man this turkey stock would bring those soups to a whole new level :)

Stay warm Lovelies!

Step by Step Video

RECIPE

Homemade Turkey Stock from Scratch

Flavourful bone broth made with leftover turkey bones

​INGREDIENTS

(makes about 1.3 litres of stock )

  • about 300g turkey bones

  • 2 medium white onions

  • 2 garlic cloves

  • 2 medium carrots

  • 2 celery stalks

  • 2tsp salt

  • 10 black pepper peppercorns

  • 5 all spice peppercorns

  • 5 laurel leaves

  • 1tsp dry thyme

  • about 200ml turkey cooking juices (optional)

  • 2 litres cold water

DIRECTIONS

  1. Peel the onions and the garlics. Leave whole.

  2. Wash the celery well, remove the ends and chop roughly.

  3. Peel the carrots and also chop roughly.

  4. Take a medium pot (3-4 litres), add in the turkey bones, the onions and garlics, the carrots and the celery, the salt, the pepper corns, the laurel leafs, the thyme and the turkey cooking juices. If not using turkey cooking juices you can add some more bones for more flavour. Add cold water, cover with a lid and bring to boil.

  5. Once the stock has come to boil, reduce the temperature to low just to keep it simmering. Simmer for two hours.

  6. After two hours taste test to see whether the stock is ready. If it is very flavourful and has a strong flavour from the bones and the vegetables it is ready and you can remove it from heat. If you feel like it needs some more flavour, keep simmering for a little longer.

  7. Remove the bones and the vegetables and strain the stock through a sieve to remove the peppercorns and any other bits. Allow the stock to cool to room temperature and then store in a clean glass jar for 3 to 4 days or you can also freeze it in a freezer container or a freezer bag and then store it up to six months.

  8. Turkey stock recipe suggestions above.

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