As the leaves start to change colors and the air grows crisper, there’s nothing quite like curling up with a warm, comforting bowl of soup or stew. And what better way to do that than with a rich, savory turkey stock? Whether you’re looking for a classic, homemade broth or something more exotic, we’ve got you covered with these 20 delicious and varied turkey stock recipes.
From slow-cooked bone broths to flavorful stocks infused with herbs and spices, there’s a recipe here to suit every taste. And the best part? These stocks are incredibly versatile – use them as the base for soups, stews, or sauces, or enjoy them on their own as a soothing, satisfying snack.
In this article, we’ll take you through each of these 20 recipes, highlighting what makes each one unique and providing tips and tricks for getting the most out of your turkey stock. Whether you’re a seasoned chef or just starting to explore the world of cooking, there’s something here for everyone.
Classic Homemade Turkey Stock
A fundamental building block of many dishes, a rich and flavorful turkey stock is essential for any home cook’s pantry. This recipe yields a delicious, homemade stock that can be used as a base for soups, sauces, and more.
Ingredients:
– 2 lbs turkey bones (neck, back, and wings)
– 2 carrots, chopped
– 2 celery stalks, chopped
– 2 cloves of garlic, minced
– 1 large onion, chopped
– 4 cups water
– 1 tsp black peppercorns
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place turkey bones on a baking sheet and roast for 30 minutes.
3. In a large stockpot, combine roasted bones, carrots, celery, garlic, onion, and water.
4. Bring to a boil, then reduce heat and simmer for 6-8 hours or overnight.
5. Strain the stock through a fine-mesh sieve into a clean container. Discard solids.
6. Add black peppercorns and let cool before refrigerating or freezing.
Cooking Time: 6-8 hours
Slow Cooker Turkey Bone Broth
Rich and flavorful turkey bone broth is a perfect addition to any meal or a soothing drink on its own. This simple recipe requires minimal effort but yields maximum results, making it a great option for busy days.
Ingredients:
– 2 lbs turkey bones (necks, backs, or wings)
– 4 cups water
– 1 onion, quartered
– 3 cloves garlic, peeled and smashed
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat the slow cooker to low.
2. Place turkey bones in the slow cooker.
3. Add water, onion, garlic, carrot, celery, and thyme on top of the bones.
4. Season with salt and pepper to taste.
5. Cook for 24 hours or overnight (high) / 36-40 hours (low).
6. Strain broth through a fine-mesh sieve into a clean container.
7. Discard solids and refrigerate or freeze broth for later use.
Cooking Time: 24-40 hours
Herb-Infused Turkey Stock
Elevate your cooking with a rich and flavorful turkey stock infused with herbs. This recipe is perfect for soups, sauces, or as a base for risottos.
Ingredients:
– 2 lbs turkey bones (neck, back, and wings)
– 4 cups water
– 1/4 cup chopped fresh thyme
– 1/4 cup chopped fresh rosemary
– 2 cloves garlic, peeled and smashed
– 1 bay leaf
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place turkey bones on a baking sheet and roast for 30 minutes.
3. In a large stockpot, combine roasted bones, water, thyme, rosemary, garlic, and bay leaf.
4. Bring to a boil, then reduce heat to low and simmer for 6-8 hours or overnight.
5. Strain the stock through a fine-mesh sieve into a clean pot or container. Discard solids.
6. Use immediately or store in the refrigerator for up to 5 days or freeze for up to 3 months.
Cooking Time: 6-8 hours
Roasted Turkey Stock with Vegetables
Roasted Turkey Stock with Vegetables Recipe
This recipe yields a rich and flavorful turkey stock by roasting vegetables along with the turkey bones, resulting in a broth perfect for soups, sauces, or as a cooking liquid for grains.
Ingredients:
– 2 lbs turkey necks and backs (or wings)
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 2 cloves garlic, minced
– 1 large onion, chopped
– 2 sprigs fresh thyme
– 2 sprigs fresh parsley
– 1 bay leaf
– 4 cups water
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large roasting pan, combine turkey bones, carrots, celery, garlic, onion, thyme, parsley, and bay leaf.
3. Roast for 30 minutes, stirring occasionally.
4. Add water to the pan and bring to a boil.
5. Reduce heat to low and simmer for 6-8 hours or overnight.
6. Strain stock through a fine-mesh sieve into a large bowl. Discard solids.
Cooking Time: 6-8 hours
Spicy Turkey Stock with Ginger and Garlic
Boost your soups, stews, and sauces with a rich and aromatic turkey stock infused with the warmth of ginger and garlic. This spicy twist on classic stock is perfect for adding depth and complexity to your favorite recipes.
Ingredients:
– 2 lbs turkey bones (necks, backs, or wings)
– 4 cups water
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2-inch piece of fresh ginger, sliced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– Optional: jalapeño or red pepper flakes for added heat
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast turkey bones on a baking sheet for 30 minutes.
3. In a large pot, sauté chopped onion and minced garlic until softened.
4. Add roasted turkey bones, sliced ginger, cumin, smoked paprika, salt, and pepper. Pour in water.
5. Bring to a boil, then reduce heat and simmer for 1 hour.
6. Strain stock through a fine-mesh sieve into a clean pot or container. Discard solids.
Cooking Time: 1 hour, 30 minutes (including roasting time)
Smoky Turkey Stock with Chipotle
Elevate your soups, stews, and sauces with this rich and smoky turkey stock infused with the deep heat of chipotle peppers.
Ingredients:
– 2 lbs turkey bones (neck, back, and wings)
– 4 cups water
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 chipotle peppers in adobo sauce, seeded and chopped
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the turkey bones for 30 minutes, or until lightly browned.
3. In a large pot, combine roasted bones, water, onion, garlic, chipotle peppers, and thyme.
4. Bring to a boil, then reduce heat to low and simmer for 6-8 hours or overnight.
5. Strain the stock through a fine-mesh sieve into a clean container. Discard solids.
6. Season with salt and pepper to taste.
Cooking Time: 6-8 hours
Asian-Inspired Turkey Stock with Star Anise
This aromatic stock is a perfect base for soups, stews, and sauces, adding depth and warmth to any dish. The combination of turkey bones, star anise, and Asian spices creates a complex flavor profile that’s sure to impress.
Ingredients:
– 2 lbs turkey necks or backs
– 4 cups water
– 2 whole star anise
– 1 tablespoon grated fresh ginger
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cloves
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place turkey bones on a baking sheet and roast for 30 minutes, or until lightly browned.
3. In a large stockpot, combine roasted bones, water, star anise, ginger, onion, garlic, cinnamon, and cloves.
4. Bring to a boil, then reduce heat and simmer for 6-8 hours, or overnight.
5. Strain stock through a fine-mesh sieve into a clean pot or container. Discard solids.
6. Season with salt to taste.
Cooking Time: 6-8 hours
Lemon and Thyme Turkey Stock
This bright and citrusy turkey stock is perfect for soups, sauces, or cooking grains. With the addition of fresh thyme, it adds a depth of flavor that’s sure to elevate any dish.
Ingredients:
– 2 lbs turkey bones (necks, backs, and wings)
– 4 cups chicken broth
– 1 onion, peeled and chopped
– 3 cloves garlic, minced
– 2 lemons, sliced
– 2 sprigs fresh thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the turkey bones in a single layer on a baking sheet for 30 minutes.
3. In a large stockpot, combine the roasted bones, chicken broth, onion, garlic, lemon slices, and thyme.
4. Bring the mixture to a boil, then reduce heat and simmer for 6-8 hours or overnight.
5. Strain the stock through a fine-mesh sieve into a clean container. Discard the solids.
6. Season with salt and pepper to taste.
Cooking Time: 6-8 hours
Garlic and Rosemary Turkey Stock
This aromatic stock is perfect for adding depth and flavor to your favorite dishes, from soups to sauces. With the savory combination of garlic, rosemary, and turkey bones, this stock will elevate any recipe.
Ingredients:
– 2 lbs turkey necks or backs
– 4 cups water
– 2 cloves garlic, peeled and smashed
– 2 sprigs fresh rosemary, tied together with kitchen twine
– 1 bay leaf
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place turkey necks or backs on a baking sheet and roast for 30 minutes, or until lightly browned.
3. In a large pot, combine roasted turkey, water, garlic, rosemary, and bay leaf.
4. Bring to a boil, then reduce heat to low and simmer for 6-8 hours.
5. Strain the stock through a fine-mesh sieve into a clean container. Discard solids.
6. Season with salt to taste.
Cooking Time: 6-8 hours
Turkey Stock with Mushrooms and Sage
Elevate your cooking with this savory turkey stock infused with the earthy flavors of mushrooms and sage. Perfect for soups, sauces, or as a base for risottos.
Ingredients:
– 2 lbs turkey carcass (neck, back, and wings)
– 4 cups water
– 1 tablespoon butter
– 1 medium onion, chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 sprigs fresh sage
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot or Dutch oven, sauté the chopped onion in butter until translucent.
3. Add the turkey carcass, mushrooms, and sage sprigs. Pour in water and season with salt and pepper.
4. Bring to a boil, then transfer the pot to the preheated oven and simmer for 2 hours.
5. Strain the stock through a fine-mesh sieve into a clean container. Discard solids.
6. Refrigerate or freeze for later use.
Cooking Time: 2 hours
Rich and Dark Turkey Stock
This rich and dark turkey stock is a perfect base for soups, stews, or sauces. With its deep flavor profile, it’s sure to elevate any dish.
Ingredients:
– 2 lbs turkey bones (necks, backs, and wings)
– 1 onion, rough chopped
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 4 cups water
– 1 cup dry white wine (optional)
– 1 tsp black peppercorns
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place turkey bones on a baking sheet and roast for 30 minutes, or until lightly browned.
3. In a large stockpot, combine roasted turkey bones, onion, carrots, celery, and water.
4. Bring to a boil, then reduce heat and simmer for 6 hours.
5. If using wine, add it during the last hour of cooking.
6. Strain stock through a fine-mesh sieve into a clean pot or container. Discard solids.
Cooking Time: 6 hours
Turkey Stock with Fennel and Leeks
This aromatic stock is a perfect base for soups, sauces, and braising liquids. The addition of fennel and leeks adds depth and complexity to the traditional turkey stock.
Ingredients:
– 2 lbs turkey bones (neck, back, and wings)
– 1 large onion, chopped
– 3-4 cloves garlic, minced
– 2 medium fennel bulbs, chopped
– 2 medium leeks, chopped (white and light green parts only)
– 6 cups chicken or turkey broth
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the turkey bones in a single layer on a baking sheet for 30 minutes.
3. In a large stockpot, combine roasted bones, onion, garlic, fennel, and leeks.
4. Pour in broth and add thyme.
5. Bring to a boil, then reduce heat to low and simmer for 6-8 hours or overnight.
6. Strain the stock through a fine-mesh sieve into a clean pot or container. Discard solids.
7. Season with salt and pepper to taste.
Cooking Time: 6-8 hours
Citrusy Turkey Stock with Orange Peel
Elevate your cooking with a flavorful and aromatic turkey stock infused with the warmth of orange peel. This citrusy twist on traditional turkey stock is perfect for soups, sauces, and braising liquids.
Ingredients:
– 2 lbs turkey bones (neck, back, and wings)
– 4 cups water
– 1/2 cup white wine (optional)
– 2 tablespoons freshly squeezed orange juice
– 1 tablespoon grated orange peel
– 2 cloves garlic, peeled and smashed
– 1 carrot, chopped
– 1 celery stalk, chopped
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the turkey bones in a single layer on a baking sheet for 30 minutes.
3. In a large pot, combine roasted bones, water, white wine (if using), orange juice, orange peel, garlic, carrot, and celery.
4. Bring to a boil, then reduce heat and simmer for 6-8 hours or overnight.
5. Strain the stock through a fine-mesh sieve into a clean pot or container. Discard solids.
Cooking Time: 6-8 hours
Turkey Stock with Bay Leaves and Peppercorns
Stock is the foundation of many a delicious dish, and this turkey stock recipe elevates the ordinary to extraordinary. With the warmth of bay leaves and the earthiness of peppercorns, this stock is perfect for soups, stews, or simply as a base for sautéed greens.
Ingredients:
– 2 lbs turkey bones (neck, back, and wing tips)
– 4 cups water
– 4-6 bay leaves
– 1 tablespoon black peppercorns
– 1 onion, roughly chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the turkey bones on a baking sheet and roast for 30 minutes.
3. In a large pot, combine roasted bones, water, bay leaves, and peppercorns.
4. Bring to a boil, then reduce heat and simmer for 6-8 hours or overnight.
5. Strain stock through a fine-mesh sieve into a clean container. Discard solids.
Cooking Time: 6-8 hours
Turkey Stock with Carrots and Celery
This turkey stock recipe is a great starting point for many dishes, from soups to sauces. With the addition of carrots and celery, it’s packed with flavor and aroma.
Ingredients:
– 2 lbs turkey bones (neck, back, or wings)
– 4 cups water
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, chopped
– 2 stalks celery, chopped
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Roast the turkey bones on a baking sheet for 30 minutes.
3. In a large pot, combine the roasted turkey bones, chopped onion, garlic, carrots, celery, thyme, salt, and pepper.
4. Pour in the water and bring to a boil over high heat.
5. Reduce the heat to low and simmer for 6-8 hours or overnight.
6. Strain the stock through a fine-mesh sieve into a clean pot or container.
Cooking Time: 6-8 hours
Turkey Stock with Parsley and Dill
This recipe yields a light and flavorful turkey stock infused with the brightness of parsley and dill, perfect for soups, sauces, or cooking grains. With just a few simple steps, you’ll be enjoying this delicious and aromatic broth in no time.
Ingredients:
– 2 lbs turkey bones (neck, back, and wings)
– 4 cups water
– 1/4 cup fresh parsley, chopped
– 2 tbsp fresh dill, chopped
– 1 onion, quartered
– 2 cloves garlic, peeled and smashed
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the turkey bones for 30 minutes, or until lightly browned.
3. In a large pot, combine roasted bones, water, parsley, dill, onion, and garlic.
4. Bring to a boil, then reduce heat and simmer for 6 hours, or overnight.
5. Strain the stock through a fine-mesh sieve into a clean pot or container.
6. Discard solids and refrigerate or freeze for later use.
Cooking Time: 6 hours
Turkey Stock with Turmeric and Black Pepper
This recipe yields a flavorful and aromatic turkey stock perfect for soups, sauces, or braising liquids. The addition of turmeric and black pepper adds depth and warmth to this classic stock.
Ingredients:
– 2 lbs turkey bones (necks, backs, and wings)
– 4 cups water
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 tsp ground turmeric
– 1/2 tsp freshly ground black pepper
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the turkey bones in the oven for 30 minutes, or until lightly browned.
3. In a large stockpot, combine the roasted bones, chopped onion, minced garlic, turmeric, and black pepper.
4. Pour in the water and bring the mixture to a boil.
5. Reduce heat to low and simmer for 6-8 hours, or overnight.
6. Strain the stock through a fine-mesh sieve into a clean container. Discard solids.
Cooking Time: 6-8 hours
Turkey Stock with Cinnamon and Cloves
Elevate your cooking game by using this aromatic turkey stock as a base for soups, sauces, or braising liquids. The combination of cinnamon and cloves adds depth and warmth to any dish.
Ingredients:
– 2 lbs turkey bones (necks, backs, and wings)
– 4 cups water
– 1 onion, quartered
– 2 carrots, chopped
– 2 celery stalks, chopped
– 2 cinnamon sticks
– 6 whole cloves
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the turkey bones in the oven for 30 minutes to enhance their flavor.
3. In a large stockpot, combine the roasted bones, water, onion, carrots, celery, cinnamon sticks, and cloves.
4. Bring to a boil, then reduce heat and simmer for 6-8 hours or overnight.
5. Strain the stock through a fine-mesh sieve into a clean pot or container. Discard solids.
Cooking Time: 6-8 hours (or overnight)
Turkey Stock with Red Wine Reduction
Elevate your holiday cooking with this rich and flavorful turkey stock infused with the deep notes of red wine reduction. Perfect for soups, sauces, or braising liquids.
Ingredients:
– 2 lbs turkey bones (necks, backs, and wings)
– 4 cups chicken broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 2 tbsp tomato paste
– 2 bay leaves
– 1 tsp black peppercorns
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C). Roast turkey bones for 30 minutes.
2. In a large pot, combine roasted bones, chicken broth, onion, garlic, carrot, celery, red wine, tomato paste, bay leaves, and peppercorns.
3. Bring to a boil, then reduce heat and simmer for 6-8 hours or overnight.
4. Strain stock through a fine-mesh sieve into a clean pot. Discard solids.
5. Reduce red wine by half in a separate pan over medium heat, whisking frequently.
6. Combine reduced red wine with turkey stock. Season to taste.
Cooking Time: 6-8 hours or overnight
Turkey Stock with Tomato Paste for Depth
Elevate your soups, stews, and sauces with this flavorful turkey stock infused with the richness of tomato paste. This recipe yields a deep, savory liquid perfect for adding depth to a variety of dishes.
Ingredients:
– 4 lbs turkey bones (neck, back, and wings)
– 2 carrots, chopped
– 2 celery stalks, chopped
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 cups water
– 2 tbsp tomato paste
– 1 tsp dried thyme
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast turkey bones in a single layer on a baking sheet for 30 minutes.
3. In a large pot or Dutch oven, combine roasted bones, chopped vegetables, garlic, and thyme.
4. Pour in water and bring to a boil.
5. Reduce heat to low and simmer for 6-8 hours, or overnight.
6. Strain stock through a fine-mesh sieve into a clean pot or container. Discard solids.
7. Whisk in tomato paste until dissolved.
8. Season with salt to taste.
Cooking Time: 6-8 hours
Summary
Warm up on cozy nights with these 20 hearty turkey stock recipes! From classic homemade stock to slow cooker and roasted options, each recipe offers a unique twist. Try infusing your stock with herbs like thyme or rosemary, or add a spicy kick with ginger and garlic. For added depth, try reducing red wine or adding tomato paste. Whether you’re cooking up a hearty soup or braising meats, these recipes will provide a rich and flavorful base for your next meal. Perfect for cold winter nights or any time you need a comforting cup.
Leave a Reply