Homemade turkey stock is simple to make and far more flavorful than store-bought varieties. This recipe is ideal for using a leftover turkey carcass after the holidays and for turning leftover vegetables and scraps into a rich, versatile liquid you can use in soups, stews, gravies, and casseroles. Make a big batch, freeze portions, and you’ll always have a flavorful base on hand.
Easy Homemade Turkey Stock
There is no question that homemade stock or broth tastes deeper and fresher than store-bought versions. This turkey stock uses a leftover turkey carcass (bones, skin, and any remaining bits of meat) plus basic vegetables and herbs. It requires very little hands-on time: load the ingredients into a slow cooker or large pot, cover with water, and simmer until the liquid is rich and flavorful.
Why you’ll love it
Reasons to make your own turkey stock:
- Reduces food waste by using turkey bones and vegetable scraps that might otherwise be discarded.
- Creates a flavorful base for soups, risottos, gravies, and more—far better than plain water or low-quality broth.
- Hands-off cooking: let a slow cooker or stockpot do the work while you sleep or prepare other dishes.
Featured Ingredients
Turkey carcass: Use the carcass from a roasted turkey—bones, skin, and any leftover meat are perfect. You can also include turkey wings, neck, or other scraps you’ve frozen. If you don’t have turkey bones, a chicken carcass will produce similar results.
Vegetables: Classic choices are carrots, celery, and onion. Include vegetable ends, peels, and scraps you might otherwise toss—leeks, parsnips, or mushroom stems will also add depth.
Herbs: Fresh thyme, rosemary, sage, or oregano are traditional and add aromatic notes. Use what you have on hand.
Salt: Salt builds flavor and balances the stock. Start with a modest amount at the beginning, then taste and adjust after simmering.
How to Make Turkey Stock
- Place the turkey carcass and any additional turkey parts into a large slow cooker or stockpot. Add roughly chopped carrots, celery, onion, and smashed garlic cloves. Scatter fresh herb sprigs around the bones.
- Pour in enough cold water to cover the ingredients—typically 10–12 cups for a large slow cooker, but adjust to your vessel so everything is submerged.
- Add kosher salt (about 1/2 to 1 tablespoon to start). You can always add more after cooking; it’s harder to remove salt than add it.
- Cover and simmer on low heat for 8–12 hours in a slow cooker, or gently simmer on the stovetop for 6–12 hours. Low, long cooking extracts gelatin and flavor from the bones without clouding the stock.
- When finished, remove large solids with tongs or a slotted spoon. Strain the liquid through a fine-mesh sieve into a large bowl or pot. Press the solids gently with a spatula to release trapped liquid.
- Discard the solids. Taste the stock and adjust salt as needed. Use the stock immediately, refrigerate it, or portion and freeze it for later use.
Top Tips
- The more vegetables, the better. A variety of vegetables contributes complexity and sweetness. Save peels and ends in a freezer bag to add later.
- Make a big batch. Stock freezes well, so double the recipe and keep portions in the freezer for quick meals.
- Skim if desired. If you prefer a clear stock, skim off foam or excess fat during the first hour of simmering, or chill the stock and remove the solidified fat from the surface before using.
- Customize flavors. Add whole peppercorns, a bay leaf, or a small knob of ginger for different flavor profiles. Avoid bitter greens or too much brassica (cabbage family), which can impart off flavors.
This stock pairs beautifully with turkey-based recipes, but it’s equally useful in any dish that calls for chicken or poultry stock.
FAQ
What is turkey broth good for? Turkey broth is a flavorful base for soups, risottos, gravies, stews, and casseroles. It’s also comforting to sip warm when you’re feeling under the weather.
Is turkey stock the same as broth? “Stock” often implies more bones and longer cooking to extract gelatin, while “broth” tends to be lighter and may emphasize meat and vegetables. In practice, many recipes use the terms interchangeably and either will work in soups and sauces.
Is it healthy to drink turkey broth? Turkey broth is a low-calorie, hydrating option that contains small amounts of protein, minerals, and nutrients from the bones and vegetables. It can be especially soothing when you need a warm, mild beverage or a gentle source of nourishment.
Storage
Allow the stock to cool completely. Refrigerate in an airtight container for up to 5 days. For best results, remove any hardened fat from the surface before reheating and using.
Freezing instructions
Cool the stock completely, then transfer to freezer-safe containers or resealable bags. Label with the date and freeze for up to 3 months. Freeze in portion sizes that suit your needs—1- or 2-cup portions thaw quickly and are convenient for recipes.
Leftover Turkey Recipe Ideas
- Leftover turkey quesadillas
- Turkey salad with crisp greens
- Turkey and sweet potato enchilada skillet
Recipe: Homemade Turkey Stock
This slow-cooker turkey stock yields a clear, flavorful broth perfect for soups, gravy, and cooking grains. Makes about 8 cups.
Ingredients
- Carcass of a cooked large turkey, with any leftover meat, skin, and scraps
- 2 large carrots, chopped into chunks
- 2 stalks celery, chopped into chunks
- 1 medium onion, roughly chopped (skin can be left on)
- 3 garlic cloves, smashed (skin optional)
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 sprigs fresh oregano (or substitute sage)
- 10–12 cups water, enough to cover
- 1/2–1 tablespoon kosher salt, to taste
Instructions
- Place the turkey carcass and any turkey parts into a large slow cooker or stockpot. Surround with carrots, celery, onion, garlic, and herbs.
- Pour in water until the ingredients are covered. Add kosher salt—start with 1/2 tablespoon if unsure.
- Cover and cook on low for 12 hours in a slow cooker or simmer gently on the stovetop for 6–12 hours.
- Remove the lid and take out large pieces of turkey and vegetables. Place a fine-mesh sieve over a large pot and pour the stock through it. Press solids gently to extract all liquid.
- Discard the strained solids. Adjust seasoning and use the stock immediately, refrigerate, or freeze in portions.
Tips & Notes
- Make this broth your own by adding any vegetable scraps, extra herbs, or whole spices like peppercorns and bay leaves.
- For a clearer stock, strain through cheesecloth and chill to remove excess fat before reheating.
- Freeze in ice cube trays for small portions you can add to sauces or single servings.
Nutrition (approximate per cup)
Calories: 16 kcal — Carbohydrates: 3 g — Protein: 1 g — Fat: 0.2 g — Fiber: 1 g — Sugar: 1 g
Nutrition information is an approximation and will vary based on exact ingredients and concentration.
Photography credit: photos in the original post were taken by the photographer credited in the source material.