Ingredients
Makes about 12 cups
Step 1
Preheat oven to 450°. Divide turkey parts, onions, carrots, celery, and garlic between 2 rimmed baking sheets. Drizzle with oil, season with salt and pepper, and toss to coat. Roast, turning once, until vegetables are soft and caramelized (they should stick slightly to pans), 45–50 minutes.
Step 2
Transfer to a large pot and add thyme, bay leaves, peppercorns, and 16 cups water. Pour 1/4 cup water into each baking sheet, scraping up any browned bits; add to pot. Bring to a simmer and cook until stock is deep golden brown and reduced to about 12 cups, about 1 1/2 hours. Strain into containers. Let cool; cover and chill.
Step 3
Do Ahead: Stock can be made 3 days ahead. Keep chilled, or freeze up to 3 months.
Leave a Review
Reviews (6)
Back to TopGreat base, used 12 cups of water to start and made in the Instapot.
Anonymous
Los Angeles
11/30/2019
Makes a great base for soups and gravy. I bought extra turkey wings and used those rather than the chicken. Also used the giblets, and roasted some fennel along with the rest. Added some fresh tarragon and rosemary to the stock pot. Great flavor, gorgeous deep brown color.
jenncc
LA
11/29/2015
Hands down best turkey stock ever. Replaces every stock recipe I've ever used. Period.
andie1024
San Rafael, CA
12/7/2014
I wasn't sure about the extra step in this recipe for roasting the turkey parts and vegetables, but it turned out great. There is an extra depth of flavor that will come in handy tomorrow for our dressing, mashed potatoes, and gravy. Just have extra hands around to wash all of the extra pans!
jonnarege
California
11/27/2014
Roasting the turkey parts and the vegetables vastly improved the stock I usually make for gravy, and turkey soup over the weekend. I kept the bay leaves and thyme out of the oven, and added them with the water, and also added 8 whole cloves to the simmering stock, a secret from my grandfather's career as a chef in NYC hotels during the 1930's. The cloves add a kind of 'kick' that deepens the flavors.
patriciapasick
Ann Arbor MI
11/26/2014
Beautiful brown chicken stock, intense flavor. Can¿t wait to make Thanksgiving gravy
anselwanab
Santa fe
11/23/2014
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