Let me show you how easy it is to make your own Turkey Stock with a turkey carcass, vegetables, and fresh herbs. It’s the perfect base for soups or gravies!
Turkey Stock Recipe
If you are planning on making a turkey for Thanksgiving, I encourage you to save your carcass and make some homemade turkey stock! This simple recipe can be used as a base for so many other recipes!
This recipe is super easy to make, although it does take a little bit of time. You can use your homemade stock to make soups, stews, sauces, and gravies!
Recipe for Turkey Stock
- turkey carcass including leg and wing bones
- onions
- celery ribs
- carrots
- fresh parsley
- fresh thyme
- black peppercorns
- salt (optional)
How to make Turkey Stock
Time needed: 3 hours and 10 minutes
How to make Turkey Stock
- Place ingredeints in stockpot and cover with water.
Place all your ingredients into a large stockpot, cover with water.
- Reduce liquid.
Bring to a boil, then simmer for 3-4 hours, simmer until liquid is reduced by about half.
- Cool slightly.
Allow the stock to cool slightly.
- Discard.
Discard the carcass, vegetables, and herbs.
- Strain twice.
Strain the stock through a fine-mesh strainer over a very large bowl or large pot.
- Use immediately or store.
Use immediately or cool and store.
Recipe Notes
- If you seasoned the turkey carcass’s body cavity when originally cooked with salt and pepper, there should not be a need for additional salt for the turkey stock. Taste the stock and adjust with additional salt only if necessary.
- Store in the refrigerator for up to 1 week, or freeze for up to 3 months.
Turkey Stock: FAQs
While we often use these terms interchangeably, there are some differences between the two. Stock is usually made with bones, while broth is generally made with meat and vegetables. Using bones to make stock creates a thicker liquid, whereas broth tends to be thinner and more flavorful.
Use it to make soups, sauces, and gravies!
Store the stock in a covered container in the refrigerator for up to 1 week.
Yes! Store the stock in a freezer-safe container for up to 3 months.
Because bones have collagen in them, cooking them into a stock breaks collagen down into gelatin! There’s nothing wrong with your stock – it’s pretty perfect, actually!
Yes, you can!
For an Instant Pot, add all of your ingredients to the cooker using 10 cups of water. Cover with the lid and seal the valve. Cook on HIGH pressure for 30 minutes. When the cooking time is finished, use natural pressure release until the valve drops. Carefully remove the lid and proceed with the straining step.
For a slow cooker, proceed as directed in this recipe, using at least a 6-quart slow cooker. Fill the slow cooker with water leaving at least 1-inch of room on the top. Cook on LOW for 6-8 hours. Carefully proceed with the straining step.
How did you like this recipe?
Wasn’t this recipe so easy?! Homemade stock is great to have on hand to make soups, stews, sauces, and gravies. How do you plan on using it? If you gave this recipe a try, I would love to know how it turned out for you! Leave me a comment below; I love hearing from you!
Other recipes you may enjoy
Turkey Stock
Equipment
Ingredients
- turkey carcass including leg and wing bones separated into pieces
- 2 onions quartered
- 5 ribs celery cut into 2-inch pieces
- 5 carrots cut into 2-inch pieces
- fresh parsley and fresh thyme tied in a bouquet
- 1 teaspoon black peppercorns
Instructions
- Place all your ingredients into a large stockpot, cover with water.
- Bring to a boil, then simmer for 3-4 hours, simmer until liquid is reduced by about half.
- Allow the stock to cool slightly.
- Discard the carcass, vegetables, and herbs.
- Strain the stock through a fine-mesh strainer over a very large bowl or large pot.
- Use immediately or cool and store.
Notes
- If you seasoned the turkey carcass’s body cavity when originally cooked with salt and pepper, there should not be a need for additional salt for the turkey stock. Taste the stock and adjust with additional salt only if necessary.
- Store in the refrigerator for up to 1 week, or freeze for up to 3 months.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
I have a ten quart slow cooker that is great for making broth. Then Hubby and I pressure can it.