Ingredients:

  • 8 – 2.3 kg (4 – 5 lb) Turkey Carcass and Bones (or necks/wings), roughly chopped
  • 1 Tbsp (15 ml) Neutral Oil (e.g., Rapeseed or Grapeseed)
  • 2 medium Yellow Onions, unpeeled and roughly quartered
  • 2 medium Carrots, scrubbed and roughly chopped
  • 2 stalks Celery, roughly chopped
  • 4 cloves Garlic, smashed (skin on is fine)
  • 120 ml (½ cup) Dry White Wine (Optional, for deglazing)
  • 2 large Bay Leaves (dried or fresh)
  • 1 tsp (5g) Black Peppercorns, whole
  • 1 bunch Fresh Thyme (about 6-8 sprigs)
  • ½ bunch Fresh Parsley Stems
  • 5 – 6 Litres Cold Filtered Water
  • 1 Tbsp (15ml) Apple Cider Vinegar

Instructions:

  1. Preheat the oven to 200°C / 400°F. Place the turkey bones and neutral oil in a large roasting tray.
  2. Roast the bones for 30–40 minutes until deeply golden brown, turning them halfway. They should be rich in colour, not burned.
  3. Add the quartered onions, carrots, celery, and garlic to the roasting tray with the bones. Toss lightly.
  4. Return to the oven for another 20 minutes, until the vegetables are softened and slightly caramelized around the edges.
  5. Remove the tray and transfer the roasted bones and vegetables to a stockpot. Deglaze the empty roasting tray: Place it over medium heat, pour in the white wine (or water), and scrape up all the caramelized brown bits (the 'fond'). Pour this flavour liquid into the stockpot.
  6. Add all remaining aromatics (bay leaves, peppercorns, thyme, parsley stems, cider vinegar) into the stockpot.
  7. Pour the cold filtered water over the bones, ensuring everything is fully submerged by at least 5 cm (2 inches). Always start with cold water.
  8. Place the stockpot over medium-high heat and bring the liquid slowly to a gentle simmer. Do not allow it to boil vigorously.
  9. As the stock heats, impurities (grey foam/scum) will rise to the surface. Use a ladle to meticulously skim off and discard this foam. Repeat this process regularly during the first hour to ensure a clear stock.
  10. Once properly skimmed, reduce the heat to the lowest setting possible to maintain a very gentle, lazy simmer. Simmer, uncovered, for 3.5 to 4 hours. Do not stir the stock after the initial skim.
  11. Remove the pot from the heat. Carefully ladle the stock through a fine-mesh sieve (lined with cheesecloth if available) into a clean container. Discard all solids.
  12. Do not press or squeeze the solids, as this will release bitter flavours and cloud the stock. Cool the strained liquid quickly, ideally using an ice bath, then refrigerate overnight.
  13. Scrape off the solid fat layer that forms on top before using or freezing the finished, rich Turkey Stock. Store in the fridge for up to 5 days, or freeze for up to 6 months.