Yield: 8 cups

  • 1 pound turkey giblets (neck, gizzard, and heart)

  • 3 pounds turkey wings and/or carcasses
  • 1 large yellow onion, diced
  • 2 large carrots, diced
  • 1 large celery ribs, diced
  • 1 tablespoon whole black peppercorns
  • 2 teaspoon kosher salt
  • 1 bay leaf 
  • 5 sprigs fresh flat-leaf parsley 
  • 3 sprigs fresh thyme

       Preheat the oven to 425 F

        1. Lay out turkey bones and giblets on a sheet pan and place in the oven. Roast the bones until nicely browned, about 45 minutes.
        2. After the bones and giblets have roasted, place them in a large pot with all remaining stock ingredients. Add enough cold water to cover all ingredients in the pot. Place on a medium high heat and bring up to a gentle simmer. As the stock cooks, skim off foam that accumulates on the surface.
        3. Cook stock for 5-6 six hours and then strain out through a fine mesh sieve into a large heat proof container. Allow the stock to cool to room temperature, stirring the stock will speed up this process. Cover and refrigerate.


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        Roasted Turkey Stock in perfect pot
        Roasted Turkey Stock