Make-Ahead Turkey Stock


(Adapted from recipes from Food and Wine and America’s Test Kitchen)

Makes about 3 quarts


7 pounds turkey parts, such as wings, thighs, and drumsticks (I used meaty turkey backs)

4 quarts chicken stock (or water)

1 large onion, thickly sliced

1 large carrot, thickly sliced

1 large celery rib, thickly sliced

2 garlic cloves, smashed

Freshly ground pepper

(1 tablespoon salt, if you use water instead of stock)


1.   Preheat the oven to 400°.

2.   Put the turkey parts in a large roasting pan and roast for 1½ hours. Put the turkey in a large stock pot.

3.   Put the roasting pan over two burners. Put 4 cups of the stock in the pan and heat it up, scraping the browned bits from the bottom of the pan. Pour all of the liquid with the bits into the pot with the turkey.

4.   Add the rest of the chicken stock to the pot, along with the onion, carrot, celery rib, garlic, and pepper.

5.   Bring the pot to a boil. Then reduce the heat so it is simmering. Simmer for 2½ hours, partially covered with a lid.

6.   Strain the stock. Refrigerate overnight.

The next day:

7.   Carefully scrape the congealed fat from the surface of the stock. Reserve for making gravy. At this point you can freeze the stock and the fat separately, or you can proceed to make Make-Ahead Gravy and freeze the gravy.