MeatEater, Inc. is an outdoor lifestyle company founded by renowned writer and TV personality Steven Rinella. Host of the Netflix show MeatEater and The MeatEater Podcast, Rinella has gained wide popularity with hunters and non-hunters alike through his passion for outdoor adventure and wild foods, as well as his strong commitment to conservation. Founded with the belief that a deeper understanding of the natural world enriches all of our lives, MeatEater, Inc. brings together leading influencers in the outdoor space to create premium content experiences and unique apparel and equipment. MeatEater, Inc. is based in Bozeman, MT.

How to make turkey stock at home with wild turkey using carcass, feet, and sponge

Turkey Stock

Danielle Prewett is the founder of Wild + Whole and a Wild Foods Contributing Editor for MeatEater. She is passionate about the outdoors because hunting, fishing, gardening, and foraging enable her to connect with her food and eat consciously. Texas is home for Danielle and when she isn’t in the kitchen, she can be found upland hunting with her bird dogs. Check out some of Danielle'sfavorite gear.

  • Duration

    8-10 hours

Chef’s notes

Stock is an essential ingredient in any good home cook’s kitchen. This liquid gold can make soup, stews, braises, and sauces into something special. Nothing you buy at the store will compare to the homemade version, especially when you use wild game.

This spring, be sure to save thecarcass, wings, neck, tail, sponge, and even feetfrom your turkey. These wobbly bits are loaded with collagen, which make this bone broth rich and satisfying.

Ingredients

  • 1 turkey carcass
  • 1 tbsp. oil
  • 1 large yellow onion, quartered
  • 2 carrots, halved
  • 2 celery stalks, halved
  • 1 tsp. black or white peppercorns
  • 1 small bundle of fresh herbs
  • 1 lemon wedge
  • Water

Also works with

Any bird carcass

Special equipment

Stock pot, pressure canner (optional)

Preparation

  1. Preheat oven to 400 degrees.
  2. Use as much of the turkey as you can. I like to keep the carcass, wings, neck, tail, sponge, and feet. Because the feet are pretty dirty, I clean them by scrubbing with a thick bristle brush under running water, and then blanch in boiling water for a few minutes. This cleans any grit and softens the skin. Use a heavy knife and cut the joints open to expose the collagen. Discard the water and use fresh batch for the stock.
  3. Lightly oil a large roasting pan, as well as the outside of the carcass. Try to break down the carcass into a couple smaller pieces. Roast in the oven for 30-45 minutes until brown. For richer flavor, you can also roast the vegetables.
  4. Place all of the ingredients in a large stockpot with just enough water to cover. Simmer uncovered for 8-10 hours, occasionally skimming the foam off the top.
  5. Use large tongs and pull out the big pieces of bones and vegetables. Strain the liquids through a fine mesh strainer. For better clarity, you can strain a second time and line the strainer with a paper towel.
  6. Pour the stock into jars and allow to cool. You can freeze (be sure to leave at least 1 inch of headspace for expansion) or use the National Center for Home Food Preservationguidelines for canningwith a pressure canner.

Shop

Sign In or Create a Free Account

Access the newest seasons of MeatEater, save content, and join in discussions with the Crew and others in the MeatEater community.

Related

Reviews

Save this recipe

Turkey Stock

Recipe by:Danielle Prewett
How to make turkey stock at home with wild turkey using carcass, feet, and sponge

  • Duration

    8-10 hours

Chef’s notes

Stock is an essential ingredient in any good home cook’s kitchen. This liquid gold can make soup, stews, braises, and sauces into something special. Nothing you buy at the store will compare to the homemade version, especially when you use wild game.

This spring, be sure to save thecarcass, wings, neck, tail, sponge, and even feetfrom your turkey. These wobbly bits are loaded with collagen, which make this bone broth rich and satisfying.

Ingredients

  • 1 turkey carcass
  • 1 tbsp. oil
  • 1 large yellow onion, quartered
  • 2 carrots, halved
  • 2 celery stalks, halved
  • 1 tsp. black or white peppercorns
  • 1 small bundle of fresh herbs
  • 1 lemon wedge
  • Water

Also works with

Any bird carcass

Special equipment

Stock pot, pressure canner (optional)

Preparation

  1. Preheat oven to 400 degrees.
  2. Use as much of the turkey as you can. I like to keep the carcass, wings, neck, tail, sponge, and feet. Because the feet are pretty dirty, I clean them by scrubbing with a thick bristle brush under running water, and then blanch in boiling water for a few minutes. This cleans any grit and softens the skin. Use a heavy knife and cut the joints open to expose the collagen. Discard the water and use fresh batch for the stock.
  3. Lightly oil a large roasting pan, as well as the outside of the carcass. Try to break down the carcass into a couple smaller pieces. Roast in the oven for 30-45 minutes until brown. For richer flavor, you can also roast the vegetables.
  4. Place all of the ingredients in a large stockpot with just enough water to cover. Simmer uncovered for 8-10 hours, occasionally skimming the foam off the top.
  5. Use large tongs and pull out the big pieces of bones and vegetables. Strain the liquids through a fine mesh strainer. For better clarity, you can strain a second time and line the strainer with a paper towel.
  6. Pour the stock into jars and allow to cool. You can freeze (be sure to leave at least 1 inch of headspace for expansion) or use the National Center for Home Food Preservationguidelines for canningwith a pressure canner.