I take Thanksgiving very seriously, which means I make turkey stock every single year. I find that this makes for dishes that are much more delicious like gravy or braised turkey thighs.

I make this a few days to a week before and store for when I need it. You can freeze if it will be longer than 5 days, or store in the fridge for a shorter amount of time.

Where to Buy Turkey Bones:

For making turkey stock you need turkey bones. Around Thanksgiving many grocery stores and butchers will start stocking Turkeys and usually have bones. I found about a pound of turkey backs at Whole Foods, then supplemented the rest with turkey wings.

If you can’t find bones, you can always buy a whole turkey and remove the meat and use those bones, or even use the meat in the stock for extra flavor.

@kellyscleankitchen

How to make turkey stock for Thanksgiving #turkey #turkeystock #thanksgiving

♬ Stompin At The Savoy – Benny Goodman
  • SERVINGS:  3 Quarts
  • PREP TIME: 20 Mins
  • COOK TIME: 3 Hrs
  • TOTAL TIME: 3 Hrs 20 min

This is perfect for Thanksgiving Gravy!

Ingredients:

  • 3 lbs turkey bones and or wings
  • Salt
  • 1 onion, cut into 2 inch cubes
  • 2 carrots, cut into 2 inch cubes
  • 2 celery ribs, cut into 2 inch cubes
  • 15 sprigs thyme
  • 2 bay leaves
  • 1 tbsp black peppercorns

Preparation:

STEP 1.

Preheat the oven to 450*F. Place your bones and backs on a sheet tray and roast in the oven until golden brown – around 45 minutes. This adds a depth of flavor that is so tasty!

STEP 2.

In a pot, add the bones and the remainder of the ingredients, make sure you cover with water, but only just enough so the bones are covered by 1 inch of water. Add salt all over and place stovetop. If you are using a slow cooker, do the same with the slow cooker and add to the slow cooker pot, not the stove.

STEP 3.

Bring the pot up to a very low bubbling simmer, like very low amount of bubbles, and place a lid on it. Simmer, covered, at this low temp for 3 hours. If you are using a slow cooker, turn the slow cooker on low and simmer overnight, 12 hours.

STEP 4.

Take the pot off the heat after the hours are up and strain through a fine mesh strainer. Store in glass containers to cool, then you can transfer to plastic if you want to freeze and store. It lasts in the freezer forever, and the fridge for up to 6 days.

Print Friendly, PDF & Email Print Recipe