Made with just a handful of ingredients in one pot, this rich and flavorful Turkey Stock recipe is the secret to creating a memorable turkey gravy. You’ll never buy stock at the store again!
The Best Turkey Stock for Gravy
Thanksgiving wouldn’t be complete without the quintessential turkey gravy to drizzle over tender slices of turkey, creamy mashed potatoes, and stuffing. While there are many gravy recipes out there, there’s something special about using a family recipe that’s been passed down through the generations.
In my family, that tradition begins before the recipe for the gravy itself, with this recipe for turkey stock.
A good stock is the base of any good gravy and this turkey stock recipe is what my mom has been using for years to make her irresistible turkey gravy. It’s good stuff! And super easy to make too.
Why This Turkey Stock Recipe Works
- Meal Prep: I make this turkey stock recipe a week or two ahead and keep it frozen in mason jars. It’s one less thing to do on Thanksgiving Day!
- Flavorful: The best stock is a homemade one. Nothing beats the rich taste of stock that’s simmered for hours. It really does make all the difference.
- Easy: While making stock from scratch when you could buy it from the store may sound complicated, it’s quite simple. All you have to do is throw some turkey, vegetables, and herbs in a pot of water and let it simmer.
- One Pot: The whole thing is made in one pot!
What You’ll Need
This homemade turkey stock is made with just a few simple ingredients. See the recipe card below for measurements.
- Turkey: Use two turkey wings, one turkey drumstick, or the giblets and neck from the turkey.
- Vegetables: Onion and celery add flavor to the stock.
- Herbs: Fresh sage and parsley.
- Chicken Bouillon is an easy way to flavor your broth with only one ingredient.
How to Make Turkey Stock
Here’s an overview of how to make this turkey stock recipe. Scroll down to the recipe card below for more detailed instructions.
- Simmer. Combine all ingredients in a large pot with 10 to 12 cups of water. Bring to a boil then cover and simmer for 4 to 5 hours.
- Taste test. Give the turkey stock a taste. If desired, add salt to taste. Continue simmering for a more concentrated flavor.
- Strain. Discard the turkey and veggies then strain through a sieve.
- Cool. Cool to room temperature then store. Once it’s cold, you can separate the fat and discard it.
The main difference is that turkey stock uses bones, and broth doesn’t. Stock simmers for longer and has a richer flavor and darker color than broth.
The secret to a good turkey gravy is using high-quality turkey stock. Generally, homemade stock has better flavor than anything you’ll buy at the supermarket. That’s why I think making turkey stock from scratch is worth the time and effort.
Yes, the skin adds to the flavor. When making stock, use the bones, skin, and meat. Once simmered, you will discard it. Once the stock is chilled, you can easily remove the fat.
Turkey Stock Recipe Notes
- If you prefer a richer stock, you can roast the wings and vegetables first. I did for this low-carb turkey gravy and it resulted in a wonderful flavor.
- This stock is low in salt because I add the salt to the gravy later. If you want to use this for soup, adjust the salt to taste.
- You can also make this stock with leftover turkey and/or turkey carcass if making this for soup. That is a great way to use up the entire Thanksgiving turkey!
How to Use Turkey Stock
It’s also a wonderful flavor booster for any homemade soup, like this Leftover Turkey Noodle Soup, or Turkey Meatball Vegetable Soup. You could use turkey stock in place of chicken stock in most other recipes too.
- Fridge. You can keep this homemade turkey stock in the fridge for up to 4 days, in an airtight storage container. (Mason jars are great!)
- Freezer. You can also freeze this for up to 3 months. Thaw in the fridge. Once it’s cold, the fat will separate so you can remove and discard it.
More Thanksgiving Recipes You’ll Love
- Stuffing Muffins
- Green Beans with Mushrooms
- Scalloped Potato Gratin
- Cranberry Sauce
- Vanilla Sweet Potato Casserole with Praline Topping
Homemade Turkey Stock Recipe
- Dutch Oven or Large Pot
- 2 turkey wings , or 1 turkey drumstick, or the giblets and neck from the turkey
- 1 medium onion, quartered
- 4 celery stalks, cut in half
- small bunch fresh sage
- 1/4 bunch fresh parsley
- 1 chicken bouillon , such as Maggi
- Place all the ingredients in a 5 1/2 quart Dutch oven or soup pot and fill with 10 to 12 cups water (fill it to the top). Bring to a boil, then cover and simmer on low 4 to 5 hours.
- After 4 to 5 hours, taste the stock. If it’s concentrated enough for your liking, add salt to taste (I usually add salt when I make the gravy).
- Discard the turkey, bones and vegetables and strain the stock through a mesh sieve.
- Allow the stock to cool to room temperature. Once cooled, transfer it to storage containers (I use 3 large glass mason jars). It can be refrigerated for up to 3-4 days or frozen for up to 3 months. When cold, separate the fat and discard.