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Martha Stewart-Inspired Turkey Stock

Close-up of Martha Stewart-Inspired Turkey Stock showing its texture
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This is an original, home-kitchen-friendly take on the rich, golden turkey stock made famous by Martha Stewart. Simmered with roasted turkey bones, vegetables, and herbs, it delivers a deeply savory, clean flavor that makes homemade gravy, soup, and risotto taste extraordinary. The long, gentle simmer coaxes out every bit of collagen for a stock with body and shine.

Ingredients

Scale
  • 1 leftover roasted turkey carcass (about 3–4 pounds/1.4-1.8kg), broken into pieces
  • 2 medium yellow onions (about 1 pound/450g total), unpeeled and quartered
  • 3 medium carrots (about 8 ounces/225g total), scrubbed and cut into 2-inch (5cm) pieces
  • 3 celery stalks (about 6 ounces/170g total), cut into 2-inch (5cm) pieces
  • 1 head garlic (about 1 1/2 ounces/45g), halved crosswise
  • 2 dried bay leaves
  • 1 teaspoon (2g) black peppercorns
  • 1 teaspoon (3g) kosher salt, plus more to taste
  • 4 quarts (3.8L) cold water, plus more as needed
  • 2 sprigs fresh thyme (optional)

Instructions

  1. Break the turkey carcass into pieces small enough to fit comfortably in your largest stockpot, about 8 to 12 quarts (7.6 to 11.4L). Add the onions, carrots, celery, garlic, bay leaves, peppercorns, 1 teaspoon kosher salt, and thyme, if using. Pour in 4 quarts (3.8L) cold water, or enough to cover the bones by about 2 inches (5cm); starting with cold water is the key to a clear stock.
  2. Set the pot over medium-high heat and bring the liquid to a bare simmer, about 200°F (93°C) on an instant-read thermometer. This should take 15 to 20 minutes. Skim off the foam and impurities that rise to the surface with a shallow ladle or spoon. Do not let the stock boil, or it will turn cloudy and the fat will emulsify into the broth.
  3. Reduce the heat to low and maintain a gentle simmer, with small bubbles breaking occasionally at the surface. Partially cover the pot, leaving a 1-inch (2.5cm) gap for steam to escape. Simmer for 2 1/2 to 3 hours, skimming the surface every 30 minutes and adding hot water as needed to keep the bones submerged.
  4. After 2 1/2 hours, taste the stock: it should be full-flavored and lightly seasoned from the bones and vegetables. If it tastes thin, continue simmering for another 30 minutes, but do not simmer longer than 3 1/2 hours total, or the stock can turn bitter. Remove and discard the bay leaves and thyme sprigs.
  5. Set a fine-mesh strainer over a large heatproof bowl or second pot. Carefully ladle the stock and solids into the strainer, or lift out the large bones with tongs first to make it easier. Press gently on the solids with the back of a spoon to release the last of the liquid, then discard the solids.
  6. Line the strainer with a double layer of cheesecloth or a clean, damp kitchen towel and strain the stock a second time for a clearer broth. Let the stock settle for 10 minutes, then skim off the fat that rises to the top with a spoon or a fat separator. For a richer stock, leave a thin film of fat on the surface.
  7. Season the stock with additional kosher salt to taste, starting with 1/4 teaspoon at a time. The stock should taste savory and well-rounded but not salty, since it will reduce in whatever dish you use it for. If you plan to reduce it further, keep the salt light.
  8. Cool the stock quickly: set the bowl in a larger bowl filled with ice water and stir occasionally until the stock reaches 70°F (21°C) or below, about 30 minutes. Transfer to airtight containers, leaving 1 inch (2.5cm) of headspace for expansion if freezing.
  9. Refrigerate the stock for at least 6 hours or overnight. Any remaining fat will solidify on the surface and can be lifted off in one piece and discarded or saved for roasting vegetables. The stock will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Notes

Storage: Keep turkey stock in airtight containers in the refrigerator for up to 5 days. To freeze, ladle into freezer-safe containers or ice cube trays, leaving 1 inch (2.5cm) of headspace for expansion; freeze for up to 3 months. Thaw overnight in the refrigerator, or thaw in a saucepan over low heat. Reheat leftover stock gently over medium-low heat until steaming, about 5 to 8 minutes, without boiling. Make-ahead: The stock can be made up to 3 days ahead and refrigerated, or up to 1 month ahead and frozen. For the clearest stock, skim the fat after chilling. Use this stock as a base for gravy, soup, or risotto.

Nutrition

Keywords: Martha Stewart turkey stock, homemade turkey stock, turkey broth recipe, leftover turkey bones, Thanksgiving stock, turkey stock from scratch, stovetop turkey stock, rich turkey stock, easy turkey stock

Find it online: https://marthadishes.com/martha-stewart-turkey-stock-recipe/