Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Easy Turkey Stock 3.1 (34) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 13, 2019 Print Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 10 mins Total Time: 1 hrs 40 mins Yield: 5 cups Homemade stock makes all the difference in everything from gravy to stuffing. Use the neck and heart that come inside the turkey, and augment them with turkey wings from your butcher, if desired. Ingredients Neck and heart from a 14-pound turkey, and/or 1 pound turkey wings 10 cups cold water 1 carrot, cut into 2 or 3 pieces 1 onion, cut into 2 or 3 pieces 1 stalk celery, cut into 2 or 3 pieces Small handful of flat-leaf parsley sprigs and stems 1 bay leaf 5 whole black peppercorns Directions Combine all ingredients in a large stockpot and bring to a boil. Reduce heat and simmer, skimming froth off top occasionally, until reduced by half, about 1 hour. Pour through a fine sieve into a bowl; discard solids. Cook's Notes You can make this stock well in advance of the holiday by using just turkey wings; let it cool completely after straining, then freeze up to three months. Print