Turkey Stock

Chef Pelaccio shows you how easy it is to make a simple, clean turkey stock using turkey trimmings, garlic, and a few chopped vegetables. This stock is a wonderful base ingredient for a flavorful soup or gravy.
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  • Level: Easy
  • Total: 2 hr 45 min
  • Active: 15 min
  • Yield: 8 servings
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1 large carrot

1 rib celery

6 cloves garlic

1 medium yellow onion

Turkey back, neck, gizzard, wing tips, tail, uncooked

1 1/2 quarts Water, or enough to cover stock ingredients


  1. Roughly chop carrots and celery. Smash garlic cloves, but do not discard the peels; roughly chop the onion into large chunks, but do not discard the skin. Add everything to the stockpot.
  2. Use kitchen shears or a meat cleaver to cut the turkey back and neck into smaller pieces. Add to the pot, followed by the gizzard, wing tips, and tail (also known as the "Pope's nose"). Add enough water to cover. Bring to a boil, then skim off the foam and fat solids that rise to the surface; reduce to a low simmer. Cook uncovered and undisturbed, 2–2½ hours. Strain broth and discard the solids. Makes about 1 quart. (Stock can be stored in an airtight container in the refrigerator up to 1 week and in the freezer up to 1 month.)
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