Homemade Turkey Stock

Aromatic and richly layered, this slow-simmered turkey stock blends turkey, herbs, and vegetables into a deeply flavorful broth perfect for elevating soups, stews, and holiday dishes.

Recipe Information

Total Time:

Yield:

17½ cups

Ingredients

1 (4- to 6-pound) bone-in turkey breast, thawed

3 celery ribs with leaves, cut up

3 medium carrots, unpeeled and cut up1 large white onion, unpeeled and quartered

1 Granny Smith apple, quartered

1 garlic bulb, unpeeled and halved

1 (5-ounce) bunch fresh parsley with stems

4 sprigs fresh thyme

2 dried bay leaves

1 tablespoon Morton & Bassett rainbow peppercorns with allspice

Cold water (about 20 cups)

‍

Directions

Remove and discard neck, giblets and glaze packet from turkey breast, if necessary. In a 12-quart stockpot, place turkey breast, celery, carrots, onion, apple, garlic, parsley, thyme, bay leaves and peppercorns. Fill stockpot with enough cold water to cover vegetables by 2 inches. Slowly bring water to boil over medium heat; reduce heat. Simmer, covered, for 3 hours.
Remove turkey from stockpot; discard bones and skin. Reserve meat for another use. Line a large container with 2 layers of 100-percent-cotton cheesecloth; set over a large container. Pour stock into colander to strain. Discard vegetables and seasonings.
Transfer stock to smaller containers; cool at room temperature for 1 hour. Tightly cover and refrigerate up to 3 days or freeze up to 6 months.