HOW TO MAKE TURKEY STOCK WITH NECKS!! - Part 1 of 3, Turkey Stock

In this video I demonstrate how to cook my old-fashioned, can't be beat Turkey Stock. Turkey Stock is the key ingredient in having perfect stuffing, a mouth-watering bird, and the best Turkey gravy around. It's easy, and fun to make the old-fashioned stock since you're mainly cutting up some ingredients and throwing them into the big stock pot - then letting them simmer on the stove most of the day. When your done, not only will you have rich, golden stock - but your home will smell like you're living in a Normal Rockwell Thanksgiving! #turkey, #holiday, #cooking

Ingredients:
- 4-8 fresh Turkey Necks (depending on size of pot)
- 1 bunch, leafy Celery - roughly chopped
- 2 Spanish Onions, quartered - including onion skins
- 1 GIANT Carrot - or 4 normal Carrots, unpeeled and roughly chopped
- 1 head of Garlic, smashed
- 2 heaping Tbsp. of Peppercorns (adjust if using smaller pot)
- 2 Bay Leaves
- 1 bundle fresh Thyme
- 1 small bunch, Flat Leaf Parsley
- 3-4 Tbsp, Salt (adjust if using smaller pot)

Directions (for large stock pot and 20+ lb. turkey):
- In large stock pot, add Turkey Necks
- Add chopped Celery, quartered Onions, and chopped Carrot(s)
- Add smashed Garlic, Peppercorns, Bay Leaves, Thyme and Parsley
- Add 3 Tbsp. of Salt, holding 1 Tbsp. to adjust to taste later
- Fill pot with water
- Start pot on stove at high heat until first signs of boiling
- Reduce heat to achieve a slow, bubbling simmer
- Place lid on loosely
- Simmer approx. 10 hours, checking pot throughout the day and stirring occasionally
- Remove pot from stove and strain stock into appropriate containers
- Refrigerate for use later (make this in advance to easy your holiday schedule!)

A couple of notes:
- When stock is finished, you may want to retain the Turkey Neck meat for use in Giblet Gravy (not part of the series) or to snack on while waiting for that delicious bird
- Turkey necks, especially ones that don't look like chicken necks, are getting a little more difficult to find - so you may have to ask your local butcher or your favorite grocer for availability and potentially advanced ordering to ensure you have them for your holiday preparations

Please do come back for Part 2 of this series where I make my Heirloom Stuffing. This recipe dates back generations to my Grandmother, and always is the hit of the holidays!

Enjoy!

[ashleypacheco]

The cooked turkey necks make for yummy snacking after the stock is made! Yum yum!

[grammycora]

Your homemade stock looks absolutely delicious and I can just imagine the heavenly smell filling your kitchen too! A great staple for Thanksgiving dinner, soups & more!

[pattysmith]

Hi Cindy, that is some premium turkey stock. Best part, it looks so easy! Waiting for Part 2 🦃 Thanks!