Place everything in your pot. Cover it with cold water—about an inch over the solids. Cold water extraction is key; it pulls out more gelatin than hot water does. Science, baby.
Bring it to a gentle boil, then immediately turn it down to a barely-there simmer. You want a lazy bubble, not a rolling boil. Boiling makes stock cloudy and greasy. We’re making elegance, not dishwater.
Let it simmer for 4 to 6 hours. A longer simmer yields a deeper flavor, but after six hours, you’re mostly extracting bitterness. Set a timer and call it done like a proud master.
Fun Little Fact
Did you know that the earliest known recipe for stock dates back to ancient Greece? The physician Galen prescribed “bone broth” for convalescing patients. Basically, he invented the chicken soup for the soul hype—just with turkey.
Also, turkey stock freezes like a champ. Pour leftovers into ice cube trays for instant flavor bombs. Pop one into a pan sauce or a pot of rice. It’s the adult version of a frozen treat.
Turkey Stock Recipe - Preppy Kitchen
