Roast Turkey Stock

Lindsey McCue


Perfect for Thanksgiving or Christmas! Much better than store bought... It's worth the effort! A good rich stock.


★★★★★ 1 vote

yields 8 cups
30 Min
3 Hr 30 Min


  • 4 - 5 lb
    turkey parts (wings, legs, necks...)
  • 2 Tbsp
    olive oil
  • 6 large
    cloves of garlic (smashed but left whole)
  • 3 medium
    yellow onions, peeled and quartered
  • 2
    carrots, cut into thirds
  • 1/2 bunch
    celery, cut into thirds
  • 1 tsp
    kosher salt (optional)
  • 2 Tbsp
    whole black peppercorns
  • 6 sprig(s)
    fresh sage
  • 6 sprig(s)
    fresh thyme
  • 2 sprig(s)
    bay leaves
  • 1 large
    handful of flat leaf parsley

How to Make Roast Turkey Stock


  1. Preheat oven to 400 degrees.
  2. Rub turkey parts with oil. Sprinkle with a little salt and pepper (optional). Place the turkey skin side down in a large roasting pan. Roast for 45 minutes.
  3. Remove turkey from pan, save, and set aside. Reduce heat to 350. Add the veggies and stir around in the juices. Put the turkey back in the pan, skin side up, on top of the vegetables. Roast for an additional 35 minutes.
  4. Remove from the oven and place on top of the stove on two burners. Add one gallon of water, the fresh herbs, 1 tsp. kosher salt (optional) and the peppercorns. Scrape up the browned bits on the bottom of the pan. Simmer uncovered on a low to med. simmer for 2 hours.
  5. Strain through a fine mesh strainer into a large bowl. Let cool to room temperature and skim fat off top. Cover and refrigerate overnight. The next day remove the rest of the separated fat off of the top. Refrigerate or freeze until ready for use.

Printable Recipe Card

About Roast Turkey Stock

Course/Dish: Turkey Soups, Other Sauces
Other Tag: Healthy

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