Homemade Turkey Stock Recipe

Name: Homemade Turkey Stock Recipe
Prep time: 10 min
Cook time: 270 min
Total time: 310 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 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)

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!

⏱ 310 min 🔨 Prep 10min 🔥 Cook 270min 📊 Hard 🍽 8 servings 👁 5

Ingredients

8 servings

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)

Instructions

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.

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