How To Make Your Own Turkey Stock

Home-made turkey stock is the perfect base for velvety gravy. You can control the amount of salt in this recipe, ideal for people who want to cut back on sodium.

Before You Watch This Video, Check Out The First Video In The Series:
How To Butterfly The Turkey

Serves 8


turkey stock1/2 pound turkey parts, such as necks, legs or thighs
1/2 teaspoon salt
1 tablespoon olive oil
4 carrots, peeled, quartered
3 celery stalks, peeled, quartered
2 small onions, peeled, quartered
2 quarts water
2 bay leaves


Sprinkle the turkey parts with salt. Heat a large stockpot over high heat and add the olive oil. Add the turkey parts and brown 2 to 3 minutes, turning once until both sides begin to brown. Add the carrots, celery, and onions. Cook 2 to 3 minutes more until the vegetables become fragrant.

Add the water and bay leaf and bring to a boil. Reduce the heat to a simmer and cook 45 minutes to one hour, adding 2 to 3 cups of water throughout to keep the water level high. Drain the broth into a large bowl and discard the turkey parts and vegetables. Transfer the broth to air-tight containers and store refrigerated for up to one week. Or freeze in the containers for up to 6 months.

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