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Turkey Stock

  • ACTIVE: 20 MIN
  • TOTAL TIME: 4 HRS 30 MIN
  • SERVINGS: makes about 3 quarts
  • HEALTHY
  • MAKE-AHEAD

  1. 7 pounds turkey parts, such as wings, thighs and drumsticks
  2. 4 quarts water
  3. 1 large onion, thickly sliced
  4. 1 large carrot, thickly sliced
  5. 1 large celery rib, thickly sliced
  6. 2 garlic cloves, smashed
  7. 1 teaspoon kosher salt
  8. 1/2 teaspoon freshly ground pepper
  1. Preheat the oven to 400°. In a large roasting pan, roast the turkey parts for 1 1/2 hours, or until well browned; transfer to a large stockpot.
  2. Set the roasting pan over 2 burners. Add 1 quart of the water and bring to a boil, scraping up the browned bits from the bottom. Add the liquid to the pot.
  3. Add the onion, carrot, celery, garlic, salt and pepper to the pot along with the remaining 3 quarts of water and bring to a boil. Reduce the heat to moderately low, cover partially and simmer the stock for 2 1/2 hours. Strain the stock and skim the fat before using or freezing.
Make Ahead The stock can be refrigerated for 3 days or frozen for 1 month.