How to Make the Best Homemade Wild Turkey Stock



Serves: 10-12

Not only is this stock much better than canned stock from the grocery, it is a great way to use every bit of your bird.

Printer Friendly Recipe By author of Timber 2 Table

I’m a big fan of using up every available bit of a wild turkey. Making turkey stock from the back, neck, and tail sections of the bird is an easy way to do just that. Besides cutting down on waste, homemade turkey stock packs a ton more flavor than anything you will get from a supermarket can.

Aromatic vegetables like onion, celery, and carrots help add flavor and body to the stock.

This recipe makes a large batch of stock. Simply freeze the extra in plastic containers with tight-fitting lids. Use it whenever a recipe calls for chicken stock. Soups, stews, gumbo, and pasta are all better with homemade stock.

Add everything to the pot, cover with cold water, then bring to a slow simmer for several hours.


Turkey parts
tail section

3 gallons cold water

2 onions

2 carrots
cut into sections

2 ribs of celery
cut into sections

1 tablespoon peppercorns

1 tablespoon coriander seeds

2 bay leaves

Salt to taste


Cooking Instructions

Add all ingredients except salt to a large stock pot. Bring to a boil, then reduce heat to a simmer. The longer the stock cooks, the more flavorful it will be. I like to cook it for a minimum of four hours, but up to eight if time allows. Reduce heat and let stock cool. Check for flavor and add salt to taste.

Using a wire spider, scoop the meat, bones, and vegetables from stock pot. Chill the stock overnight in the refrigerator. As the stock cools, the fat will harden and float to the top. Skim the fat from the surface.

Once the stock has chilled and the fat skimmed off, ladle into plastic containers and freeze for later use.

Ladle the stock into plastic containers and freeze for later use.

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