Grandma's Homemade Turkey Stock: Perfect for the Holidays

If you haven’t already roasted a turkey for Thanksgiving, this turkey stock recipe starts with roasting turkey wings - but other poultry applies here as well. As with beef bones, roasting the bones for holiday-perfect turkey stock cures them and the meat to enhance the richness of taste and nutritional value. While roasting, the veggies, herbs and spices begin to meld in a stir-fry, and then everything is thrown in a crock-pot or stovetop pot with the right amount of water for a gentle simmer for 2+ hours. Once done, strain the liquid, first removing larger ingredients like bones, herbs and veggies before pouring the mixture through a strainer into a bowl. Taste for salt or not, and if you are not going to cook with it right away, store by first straining fat off the top and letting it cool before refrigerating or freezing. We love turning this into “chicken” noodle soup with a package (or two) of Grandma’s Noodles egg noodles.

What Is Stock?

Stock is the building block for broth and involves simmering vegetables and spices with or without bones (usually chicken, fish, etc) and meat. When including bones in the making of stock, they will release collagen when stewed and give stock a richer flavor and texture. Go for stock recipes where you want to build a flavor base with low to no sodium.