Make the most of your Thanksgiving turkey by using the leftover bones and carcass to make homemade turkey stock. It’s easy, flavorful and the broth is perfect for soup!
Looking for more ways to increase your turkey knowledge? Try this best turkey brine recipe, learn how long to thaw a turkey and how to carve a turkey.
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The Best Turkey Stock
After you make roasted turkey for your Thanksgiving menu, use the leftover herbs, veggies and carcass to make this delicious homemade turkey stock. The flavor is rich, delicious and one of my favorite leftover turkey recipes!
This turkey broth tastes glorious and will take your turkey soup up a notch or two. It’s super versatile and can be used in place of chicken stock or broth in soups, casseroles, slow cooker meals, side dishes and more. It also freezes beautifully!
Recipe Ingredients
The main ingredient is typically tossed away but add it to a few other staples and you have a great stock for all winter long.
Find the full printable recipe with specific measurements below.
- Turkey: The carcass of the turkey holds so much flavor and nutrients that turn into a beautiful stock when simmered for hours.
- Onion: Peeled and quartered, onion provides a little oomph to the stock.
- Carrot: These add the sweetness that helps round out the heartiness of the turkey and the tang of the onion.
- Celery: I love the depth of flavor celery adds to any stock.
- Garlic: I can’t get enough garlic in a stock as it adds so much richness.
How to Make Turkey Stock
Patience is the main ingredient of this stock. Everything is added and left to simmer. The longer it cooks, the richer your stock will be.
- Boil Place the ingredients in a large pot, then add in water until the carcass is covered. Cook over medium high heat until the mixture is boiling.
- Simmer. Once it begins to boil, lower heat to a simmer. Let the stock simmer until the liquid has reduced in half. This usually take around 3 hours. Then give it a taste and add in any seasonings as needed.
- Strain. Next you’ll want to strain the mixture to separate the turkey stock from the other ingredients. Set a fine mesh strainer over a large pot or bowl, then pour the stock into the strainer.
- Discard. Once all of the liquid has strained, you can discard the remaining bones and veggies in the strainer.
Freezing Turkey Stock
Let cool before storing. Leave about 1/2″ from the top to allow for expanding.
- Jars: Place into jars that are freezer friendly.
- Ziplock bags: Place stock into freezer zip top bags and remove any excess air.
- Muffin tins: You can also place the liquid into muffin tins (which is about 1/2 cup) to easily add into soups.
Turkey bone broth will keep in the freezer for up to 3 months. When ready to use, simply allow to thaw or run under warm water.
Other Helpful Tips
- To add more flavor, you can mix in fresh herbs, bay leaves or peppercorns. I love to use smoked turkey for a robust smoky taste!
- Feel free to let the stock simmer for more than 3 hours. The longer it cooks, the more flavor and nutrients it will have.
- You can also make turkey stock in the slow cooker on low for about 10 to 12 hours.
- When straining the mixture, press on the bones and veggies with the back of a wooden spoon to remove all of the liquid.
- Don’t be scared if the turkey stock gets a little gelatinous in the fridge. That means it’s full of collagen from the turkey bones, which is what you want! It will liquify as soon as you warm it back up.
More turkey recipes include oven roasted turkey breast and turkey cranberry sliders.
More Recipes To Use Turkey Broth
Homemade Turkey Stock
Equipment
- Large stockpot
- Mesh strainer
Ingredients
- 1 turkey carcass
- 1 onion , peeled and quartered
- 4 stalks celery
- 4 large carrots
- 3-4 cloves garlic
Optional: Fresh herbs, Bay leaf, Peppercorns, Turkey neck, Giblets, Drippings
Instructions
- Combine. In a large stock pot, combine the turkey carcass, onion, celery, carrots, and garlic. Pour enough water over the carcass to cover it. Bring to a boil over medium high heat.
- Simmer. Once boiling, reduce the heat to low. Simmer 3 hours, or until the liquid has reduced by half. Taste and season with salt, pepper, and herbs.
- Strain. Set a fine-meshed sieve over a large pot or large bowl. Pour the stock into sieve or strain it through cheesecloth. Push down on solids with a wooden spoon to get every last drop of stock.
Last step: Please leave a comment and rating after you make the recipe.
Notes
- Dried or fresh parsley
- Dried or fresh sage
- Dried or fresh rosemary
- Dried or fresh thyme
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
FAQs
Absolutely! Simply cook on low for about 10 to 12 hours.
A stock is primarily made from bones while a broth is primarily made meat (or flesh). Both are typically made with aromatics. A stock may be cloudier in appearance and a bit richer while a broth will be clearer and lighter.
Keep in airtight containers or jars in the refrigerator up to 1 week or freeze up to 3 months.
