Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

Ingredients Nutrition


  1. Using a heavy cleaver, chop 3 pounds turkey wings into 2-inch pieces (or ask the butcher to do them for you).
  2. In a large stockpot heat 2 tablespoons vegetable oil.
  3. Add the giblets reserved from the turkey.
  4. Cook, stirring, over medium-high heat until browned, 5 to 7 minutes.
  5. Remove them with a slotted spoon and set aside.
  6. In batches, add the chopped turkey wings to the pot, adding more oil if needed, and cook, turning occasionally, until browned, 8 to 10 minutes per batch.
  7. Return the giblets and wings to the pan.
  8. Add vegetables and cook until softened, about 5 minutes.
  9. Add 4 quarts water, or enough to cover the ingredients by at least 2 inches.
  10. Bring to a boil, skimming off all the foam that rises to the top.
  11. Reduce heat to low, and add spices.
  12. Simmer uncovered 2 to 3 hours.
  13. Strain the broth and let cool; skim all the fat from the top before using.


Most Helpful

Since the butcher was nice enough to chop the wings for me, making the broth was a snap. I used it to make Mean Chef's Turkey Gravy (Recipe #74273) with sensational results!

highcotton November 26, 2006

Very good stock recipe. I made a half batch of this using 2 turkey wings and no giblets. Came out wonderfully aromatic. I strained it through a cheese cloth and froze if for soup this fall.

Dawnab September 04, 2005

Wonderful flavor, and very economical as turkey wings are quite cheap. I used 4 lbs as that was the smallest package I could find. A bit of trouble hacking the wings into two (my grocer does not custom-cut poultry due to contamination concerns) but a hacksaw made it short work, even if it confused my SO, who was wondering why the hacksaw was in the dishwasher, LOL. Thanks for another great recipe, Mean! I used 4 cups in the turkey gravy and have 10 cups in the freezer. :-)

Tracy K December 05, 2004

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