turkey broth

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Turkey Stock

By , from the Culinate Kitchen collection
Prep Time 10 minutes
Cook Time 2 hours
Yield 6 cups


A common way to lighten the burden of cooking Thanksgiving dinner is to prepare several things in advance — pie crust, cranberry sauce, and turkey stock, for example. Though my mom used to make gravy from the broth of turkey parts she simmered while the big bird was cooking, I get a jump start on the cooking by buying turkey necks and chicken wings (read: cheap) several days before Thanksgiving and making the stock ahead of time. I use this stock to both moisten the stuffing and make the gravy; double the recipe if you want enough stock for soup.


~ Olive oil
1 yellow onion or 2 to 3 leeks, roughly chopped
2 celery stalks, roughly chopped
2 carrots, roughly chopped
3 fat garlic cloves
2 lb. turkey necks
1 lb. chicken wings
10 cups water
5 stalks Italian parsley
3 stems fresh thyme
~ Leek greens (optional)
~ Salt


  1. Pour enough olive oil into a large pot to cover the bottom. Over medium heat, cook the onions (or leeks) until they begin to soften and brown. Add the celery, carrots, and garlic, and cook for a couple of minutes, stirring often. Add the turkey and chicken parts, along with the water, herbs, and leek greens (if using).
  2. Bring to a boil, then turn the heat down to medium-low and simmer for 2 hours or until the poultry parts have fallen apart.
  3. Pour the liquid through a strainer into another pot, pressing the solids with the back of a spoon to extract as much liquid as possible. Taste the stock; if you like the flavor, season it to taste with salt and let it cool. If the stock tastes weak, however, put it back on the stove and simmer until reduced in volume and concentrated in flavor; season to taste with salt.
  4. If not using the stock immediately, pour it into a few large glass containers. Cool completely, then store in the refrigerator or freezer. Skim the fat from the top when you’re ready to use the stock; discard the fat, or use it for frying or to make gravy.


Read more about Thanksgiving menu planning in “Classic Thanksgiving.”

This content is from the Culinate Kitchen collection.

There are 2 comments on this item
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0% recommend this recipe
1. by redweather on Dec 1, 2009 at 9:28 AM PST

ok, help! i made this stock the other night, with 2 turkey carcasses, and when i got it out of the fridge last night to use it for soup, it had gelled in the pot! it was very gelationous all the way through! did i do something wrong? is it salvageable?

2. by anonymous on Nov 21, 2011 at 10:30 AM PST

I think you did everything right. I look for extra turkey wings and thighs to add gelatine to the stock and even use chicken wings if I needed to assure that the stock or broth will gel. The gel melts at a very low temperture and easily becomes liquid to use amy way you like.

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