Double Turkey Stock Recipe

Double Turkey Stock

Makes 2 Quarts

This recipe yields a double strength, dark, rich, flavorful turkey stock – perfect for fortifying soups and stews. It can also be thickened into a flavorful gravy. No drippings needed!


  • 5 turkey backs, necks, and wings (see cook’s tip)
  • 2 yellow onions, peeled and quartered
  • 6 carrots, peeled and cut into large chunks
  • 1 apple, cored and quartered
  • 2 tablespoons vegetable oil
  • 1 head celery, cut into large chunks
  • 1 head garlic, cut in half horizontally
  • 4 sprigs thyme
  • 3 bay leaves
  • 2 sprigs sage
  • 1/4 cup whole black peppercorns


  1. Preheat oven to 400°F.
  2. Arrange turkey bones on 2 sheet pans. On a third sheet pan, scatter onions, carrots, and apple. Drizzle with olive oil and toss.
  3. Roast turkey bones and vegetables in preheated oven 1 to 2 hours until deeply golden and caramelized, rotating pieces once halfway through to brown evenly on both sides.
  4. Transfer roasted bones and vegetables to a large stock pot. Add celery, garlic, herbs, and peppercorns. Cover with at least 4 quarts water or more if needed to submerge all ingredients.
  5. Bring to boil. Reduce heat to a bare simmer. Cook uncovered on low 8 to 10 hours, periodically skimming off any foam that accumulates on the surface, and topping off with fresh water if the bones become exposed.
  6. Once bones are so soft they can be easily broken apart with a spoon, the stock is ready. Strain through a fine mesh strainer and transfer liquid back to the pot.
  7. Continue simmering and skimming until liquid has reduced to a volume of about 2 quarts. Cool, transfer to airtight containers, and chill until ready to use.
  8. Cook’s Tips:
  9. Turkey bones can be purchased either fresh or frozen from your butcher. Depending on the time of year, you may need to pre-order in advance, but around the November/December you can expect to find them in stock. Any combination of backs, necks or wings will work in this recipe, but you’ll get the best flavor if you do a mix of the three.
  10. Sweeter vegetables such as onions and carrots take on wonderful, caramelized flavors when roasted, which are imparted into the finished stock. Do not roast celery since celery contains little to no sugars, and roasting it only develops bitter flavors. It’s better to simmer celery along with the herbs.
  11. Save time on feast day by making stock ahead and freezing flat in sealable bags. You can even simmer down further so that it takes up less space, then rehydrate when ready to use.


Amount Per Serving (based on 16 servings)
Calories: 45 undefined
Fat: 2 g
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 75 mg
Carbohydrates: 0 g
Fiber: 0 g
Sugar: 0 g
Added Sugars: 0 g
Protein: 7 g
We provide nutritional information for our delicious recipes to help you select foods that meet your health and lifestyle goals. Care has been taken to ensure the accuracy of recipes and information. Nutritional data is intended for educational purposes, and not for the diagnosis, prevention, treatment, or cure of any medical condition. Please consult your healthcare provider for specific advice on diet and health. Click here to learn how we analyze the nutritional value of our recipes.

Ratings and Reviews

Printing Options

Rate and Review

We invite you to pull up a seat at our table and share your thoughts on this dish. The comments section is here to help you and the food-passionate community have a great cooking experience. It's all about the delicious food, so let's get cooking!

My Met Market