It’s time to start prepping for Thanksgiving in my house, and for me, it always begins the same way. There’s nothing quite like a pot of turkey stock simmering away on the stove to signal that the holidays are officially here. As it slowly cooks, the kitchen fills with a warm, savory aroma that feels like an invitation to settle in and savor the season.

This homemade stock becomes the rich, flavorful base for all the dishes we look forward to most. Pair it with your turkey, gravy, and dressing, or sip it on its own for a cozy pick-me-up while you prep. It’s simple, soulful, and one of those small steps that makes the entire holiday meal taste extra comforting. 

Instructions:

1. In a large stock pot, add in turkey breast bone, vegetables, lemon segments, and whole peppercorns. Season with salt to taste.
2. Fill the stock pot with water until all simmering ingredients are covered. Place the filled pot on the stove and cover. Bring to a boil over high heat, then lower temperature to simmer the stock for 8 to 12 hours. (The longer it simmers, the more time the flavors have to develop!)

3. Once stock has simmered and richened in flavor and color, remove the pot from the heat and uncover. Remove bones and any large vegetable pieces with tongs. With a colander or strainer in another larger pot or bowl, strain the stock into the other container, leaving the breast bone, vegetables, and other stock ingredients in the colander. The stock may need a few strains if your colander/strainer does not have a fine mesh texture.

4. If saving the stock, allow the stock to cool completely in the bowl before carefully transferring it into smaller containers. Seal tightly and either store in the fridge or freezer. When you want to use your stock, remove it from either the fridge or freezer and allow it to come to room temperature before using.