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11_23-DT-Stock (1)

How to make turkey stock to knock your *socks* off

Posts Wednesday, November 9th

What to do with all those turkey bones?

Make the most DELICIOUS stock you’ve ever tasted.


Stock 101

It’s easy-peasy to make a stock to write home about (wait, you are home…) when you’re starting with a Diestel turkey.


Step 1: Stockpot. Find a big one. Keep it close by on the BIG DAY. After everyone has had seconds (or thirds), trim all the meat off your turkey and place the bones in the stockpot.

Step 2: Vegetable scraps. As you’re cooking in the days leading up to Thanksgiving, keep a storage container or plastic bag in your freezer and add peelings, ends, & scraps of the following to your stash:

  • Carrots
  • Celery
  • Onion skins
  • Garlic skins and ends
  • Mushroom stems
  • Parsley stems

Step 3: Start this RIGHT after dinner. I know, you’ve been cooking ALL DAY. I promise this makes the most sense. Start it right away and you can strain and refrigerate before you go to bed, leaving more room in the fridge for leftover pie & stuffing.

Step 4: Add aromatics. Thyme, Bay Leaf, and Parsley. A few peppercorns. A dash of white wine if there’s a bit leftover on the table. Simmer with the bones and the veggie scraps you’ve been saving for the past few weeks. Add water to cover. You’ll want to allow 3 hours to cook, starting by bringing the pot to a boil and then reducing to a simmer as you wash dishes, revel in the success of your meal, bond with your cousins, change into PJs… You do you.

Step 5: Strain. You’re going to need a large container and colander placed in the sink to catch all that liquid gold as you pour off the liquid and strain out all the veggies, bones, and aromatics. Once strained, cool and refrigerate.

Step 6: Use this stock for leftovers recipes or freeze in small containers to use throughout the winter.


Turn those scraps into treasure. Your grandma would be proud.



Throw it on Instagram and tag @diestelfamilyranch. We’d love to see what you’ve got.