If you’ve never before made your own turkey stock, let this be your official notice to do so. With turkey prices expected to reach record highs this season, it makes sense to get as much gobble for your dollar as possible. The resulting aromatic, collagen-rich stock is the key to a host of delicious dishes, from hearty turkey and white bean chili to turkey a la king and even restaurant-worthy pan sauces.
Unlike broth, which is typically made by briefly simmering meat and vegetables, stock is made by slow-simmering bones for hours to break down and extract their collagen and bone marrow, yielding a rich, unctuous stock. Broth, though still flavorful, tends to be thinner, while a good pot of stock will actually gel when chilled.
Vegetables such as carrots, onions and celery are typically added to both stock and broth to enhance their flavor and don’t even need to be peeled first – simply wash off any dirt or debris before tossing them into the pot along with the bones. You can even use just the peels. It works well to stash carrot and onion peels, celery trimmings and parsley stems in a freezer bag to have ready whenever you’re ready to make stock or broth. In this way, you can create gallons of flavorful, nutrient-rich stock for mere pennies that’s guaranteed to taste far better than any pricey store-bought alternative.
Roasting the bones first in a hot 450-degree oven before simmering will add a layer of savory depth to the finished product and is a worthwhile step, even if they’re already coming from a roasted turkey. Include the giblets if you have them, including the neck, heart and gizzard, but not the liver, as it can give the stock a bitter flavor. Spread the bones out in a roasting pan or you can even roast them straight in your soup pot as long as it is oven-safe. Roast until the bones are crispy and golden brown, about 30 to 45 minutes. Add them to your pot along with a couple of bay leaves, a handful of whole black peppercorns and a few sprigs of thyme, optional ingredients that add nuanced flavor to the stock. A splash of cider vinegar is another optional ingredient that helps to break down cartilage and extract minerals from the bones. Use about one tablespoon of vinegar for every gallon of water.
It’s important never to add salt when making stock because it’s intended to be a foundational building block of other dishes. Additionally, if the recipe calls for the stock to be reduced by simmering it to evaporate water, salted stock could easily become excessively salty.
Stock can be made either on the stovetop, in a slow-cooker or in a pressure cooker. While the first two methods require at least 8 hours of simmering, stock prepared in a pressure cooker is ready after just two hours. Once the stock has finished simmering, strain out the bones and vegetables and pour it through a fine-mesh strainer into freezer-safe jars (ones with no shoulder) or into zip-top freezer bags. Once cool, the stock can be refrigerated for up to one week or frozen for several months.
Turkey à la king
Ingredients:
4 tablespoons unsalted butter
8 ounces sliced mushrooms
1 onion, diced
1 carrot, diced
1-2 stalks celery, diced
2 tablespoons flour
2 cups homemade turkey stock, hot
2 cups shredded cooked turkey
½ cup heavy cream
3 tablespoons dry sherry
1 cup frozen peas
Salt and black pepper, to taste
Chopped parsley, to garnish
Cooked rice, buttered noodles, biscuits or toast, to serve
Melt the butter over medium-high heat until it foams. Add the sliced mushrooms and cook until they have released their moisture and become golden brown, then add the onion, carrot and celery. Cook until the vegetables have softened slightly and have become aromatic, then sprinkle the flour over the vegetable mixture. Cook, stirring to incorporate the flour, for another minute or two, then add the hot turkey stock. Bring the mixture to a simmer, then reduce the heat and cook for about 15 minutes, stirring occasionally. Add the turkey, cream, peas and sherry and cook, stirring occasionally, until the mixture has thickened slightly and is hot, about 10 minutes.
Taste for seasoning and adjust as necessary, then garnish with parsley and serve over hot cooked rice, noodles, biscuits or toast.
Ashley Meyer is a chef, freelance writer and mom of two based in Springfield.
This article appears in November 27-December 3, 2025.
