Turkey Stock Recipe
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There’s nothing better than using leftover turkey to make some soul-warming turkey stock. This turkey stock is delightfully easy to make, perfect for all kinds of fall and winter recipes, and freezes like a dream!
Homemade turkey stock is one of those kitchen projects that delivers big rewards for very little effort. I’m always amazed at how rich and full-flavored it is compared to anything from the store. Whenever I roast a turkey—Thanksgiving or otherwise—I make a point of saving the carcass so I can stretch that meal just a little further.
I usually make a large batch and freeze it for the colder months. It’s perfect for soups, like my homemade turkey soup, and works beautifully anywhere you’d normally use chicken or vegetable broth. Having a stash on hand makes weeknight cooking feel easier and a lot more flavorful.
At its simplest, you can make a delicious stock with just cooked turkey bones and water. When I want a little extra depth, I add halved onions, chopped celery and carrots, a whole head of garlic cut in half, and a handful of herbs like rosemary, sage, thyme, and bay leaves, along with salt and peppercorns. It’s an easy, cozy way to get every last bit of goodness out of that turkey.
If you have a slow cooker or crockpot at home, you might also want to try this crockpot turkey stock!
What to make with turkey stock
Turkey stock can be used as the foundation for any turkey soup recipe, or you can substitute it in recipes that call for chicken or vegetable stock. If soup’s on your mind, try one of these turkey soup recipes:
Freezing and storage instructions
Once you’ve cooked and completely cooled your turkey stock you can transfer it to mason jars or covered storage containers – I LOVE these reusable Stasher freezer bags.
In the fridge: turkey stock will last 2-3 days.
In the freezer: turkey stock keeps for at least 6 months in your freezer.
Turkey Stock Recipe
Ingredients
- 3-4 lb cooked turkey bones
Optional Ingredients (see notes)
Instructions
- Remove the meat from the turkey bones then break the bones into smaller chunks that will fit into your pot. Put the turkey bones and any or all of the optional ingredients into your pot and cover with 2-3 inches of cold water.2 medium onions, 2 medium celery stalks, 2 medium carrots, 1 head garlic, ½ teaspoon peppercorns, Optional: rosemary branch, a few sage leaves, a few sprigs of thyme, 3-4 lb cooked turkey bones
- Bring the pot to a simmer over medium-high heat – don't let it boil or you will have a cloudy stock. Lower the heat, cover the pot, and simmer it gently for 3-4 hours.
- Remove the pot from the heat and use tongs to remove the large bones and vegetables. Then, strain the stock through a colander into a large bowl.
- Next, place a fine-mesh sieve over another bowl and strain the turkey stock once more to remove any small particles.
- Either use the stock right away or cool it in your fridge for 24 hours. If there is a layer of fat on top, scoop it off. Transfer the cooled stock to jars to store in your fridge for up to 3 days, or transfer it to freezer bags to freeze for up to 6 months.
Slow Cooker Instruction
- Place all the ingredients into your slow cooker and fill the pot with cold water. Turn your slow cooker to low for 10 hours. Note: you can slow cook the stock for up to 24 hours if needed, but you may want to add a little more water halfway through. Continue with step 3 above once you're finished cooking.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More stock recipes
For more inspiration, check out all of my soup recipes!
I make this a lot. When turkey comes on sale I buy one then cut it in half & freeze them. I eat lots of turkey drums cuz they come on sale monthly for $1.49 a pound. I save all the bones, knuckles & rubbery parts in a thick bag that I suck the air out of & tie tight & store in my freezer till I get a canning pot sized bag of em. I crack the bones in half sometimes using the vice in my shop, then I follow Kristen’s recipe using sage, poultry seasoning & bay leaves along with her spices. After a several hours on a low simmer I take a potato masher to the bones several times throughout the simmering time most times over night up to 30 hours and reduce them down to bits to extract the marrow. The veggies mostly dissolve and make a great tasting heavy broth. Usually get about a gallon of broth. Seems like a lot of work but the stove does most of the work, I just crack & mash the bones, drain it & freeze it. Also I’ll freeze some in ice cube trays then pop them into an air tight freezer bag (I suck all the air out before tying ) to use in many recipes that call for small amounts of stock & gravys.
Your stock sounds fantastic!
What’s the difference between stock and broth? Can this be used for recipes that call for chicken broth?
Hi Cayla,
They’re really the same thing, just different names. You can definitely use this recipe for anything that calls for turkey broth 🙂
You’re so welcome, Lori!
I love homemade chicken stock but have never made homemade turkey stock. That picture looks great and I will have to try to make it this year. This recipe came just in time. Thanks!!
Hi Heidi,
It is such an easy way to stretch a little more yumminess out of your turkey. Happy Thanksgiving!
You can buy Ball freezer safe glass jars (wide mouth best) at places like ACE or OSH — they work great.
Hi Henry,
I didn’t know that Ball makes freezer safe jars. Thanks for the great tip!
Love the look of the jars.
Thanks, Dan!