Homemade Turkey Stock with Texas Beef Seasoning (Stock Pot Version)
There is something deeply satisfying about turning raw turkey bones into a rich, full-bodied stock that warms the entire kitchen. This version was born from one of my favorite Thanksgiving preparations: spatchcocking a turkey. When you remove the backbone, clip off the wings, and pull the neck from the cavity package, you are left with some of the most undervalued flavor-makers in the whole bird. Instead of discarding them, I break everything down further, cutting the backbone into three pieces, halving the neck, and opening each wing section to expose the marrow. That exposed bone is where the magic happens, building a depth and savoriness you simply cannot get from a cooked carcass.
As the bones slowly release their essence into the pot, a subtle peppery aroma floats up from the Revolution Barbecue Texas Beef BBQ Rub, adding a gentle Texas swagger to a classic stock. This combination brings a warmth and richness that sets the foundation for gravies, soups, pot pies, stuffing, and anything else that deserves a homemade touch. There is no shortcut for this flavor. Just patience, good bones, clean water, and a long, steady simmer that fills the house with the unmistakable comfort of real cooking.
Turkey Stock with Texas Beef Seasoning (Traditional Stock Pot Method)
3 Quarts
10 minutes
4.75 hours
25
American
Soup
This traditional stock pot turkey stock is all about coaxing flavor from raw bones and building depth one slow minute at a time. Splitting the backbone, neck, and wing segments allows the marrow to infuse the liquid with a richness that only raw turkey parts can deliver. Sautéing the vegetables first builds a layer of caramelized sweetness that anchors the entire pot. When the bones, aromatics, filtered water, and Revolution Barbecue Texas Beef BBQ Rub come together, the simmering pot transforms into a deeply savory broth that feels warm, honest, and handcrafted.
Letting the stock simmer gently for four hours gives each element time to contribute its character. Keeping the lid slightly ajar allows just enough evaporation to concentrate the flavors while maintaining clarity. Skimming the foam during the first hour keeps the texture clean and refined. By the time you strain the stock, the bones have given everything they have, the vegetables have softened into the background, and the liquid shines with a golden depth perfect for soups, gravies, casseroles, and pot pies. This recipe honors the slow, steady craft of building flavor from the simplest ingredients.
Ingredients
- Backbone, wings, and neck from 1 turkey, split to expose the marrow
- 1/2 white onion, cubed
- 3 garlic cloves, smashed
- 2 carrots, washed and rough chopped
- 2 celery stalks, rough chopped
- 1 tablespoon Revolution Barbecue Texas Beef BBQ Rub
- 1 tablespoon neutral oil
- 12 cups filtered water
- 2 bay leaves
Directions
- Sauté the Vegetables: Heat the neutral oil in an 8 quart stock pot over medium heat and cook the onion, garlic, carrots, and celery for about 5 minutes until lightly caramelized.
- Add the Turkey Bones: Add the backbone, wings, and neck to the pot and stir to combine with the vegetables.
- Season the Stock: Sprinkle in the Revolution Barbecue Texas Beef BBQ Rub and add the bay leaves, stirring gently to combine.
- Add the Water: Pour in the filtered water and bring the pot to a gentle simmer over medium heat.
- Skim the Foam: During the first hour of simmering, skim off any foam or impurities that rise to the surface to ensure a clean, clear stock.
- Simmer Low and Slow: Reduce the heat and maintain a steady simmer for 4 hours with the lid slightly ajar to allow light evaporation and flavor concentration.
- Strain the Stock: Pour the finished stock through a fine mesh strainer or chinois into a clean container, removing all solids.
- Cool and Store: Transfer the stock into quart containers for refrigeration or freezing, allowing it to cool fully before sealing.
