Turkey Stock Recipe
This homemade turkey stock recipe is super easy to make. Use your Thanksgiving or Christmas turkey to make a batch. You'll be so happy that you did!
Turkey stock can be used in any recipe that calls for chicken stock, like our chicken vegetable soup. But we love it best in our easy homemade turkey soup.
Turkey stock
If you've ever wondered what to do with the leftover bones from your Thanksgiving turkey dinner, here's what you do: make homemade turkey stock.
It might sound complicated or too difficult but it's not. It's basically a matter of throwing a few things in a large pot, simmering it for a number of hours, and then straining it. Easy!
The difference between homemade and store-bought stock is pretty unbelievable.
But this recipe does come with a warning: once you try homemade turkey stock you will have a difficult time going back to the stuff you buy in a store.
How long does turkey stock last?
Homemade turkey stock will keep for 2-3 days in a container in your fridge.
Can turkey stock be frozen?
Yes! Turkey stock keeps for at least 6 months in your freezer. We've found that the best way to store turkey broth is in these reusable Stasher freezer bags. You can use your turkey stock in any recipe that calls for chicken stock.
Use your turkey stock in these recipes:
Turkey Stock Recipe
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- Bones from 1 turkey
Optional Ingredients (see notes)
- 2 medium onions, quartered (you can leave the skin on)
- 2 medium celery stalks, roughly chopped
- 2 medium carrots, roughly chopped
- 1 head garlic, cut in half (no need to peel the cloves)
- ½ teaspoon peppercorns
- Optional: rosemary branch, a few sage leaves, a few sprigs of thyme
- Sea salt, to taste
Instructions
- Remove the meat from the turkey bones then break the bones into chunks that will fit into your pot.
- Put the ingredients into a large pot and cover with 2-3 inches of water. Bring to a simmer then reduce heat so that it stays at a very gently simmer. You don’t want it to boil as it will make the stock look dirty. It won’t affect the taste but it won’t look as nice and clear. Continue to simmer gently, uncovered, for about 4 hours.Bones from 1 turkey, 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
- Remove from the heat and strain through a colander into a large bowl. Place a fine-mesh sieve over another bowl and strain once more to remove any small particles. Season to taste with sea salt.Sea salt
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 🙂
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!
THANK YOU, Kristen! Yesterday, I bought a bunch of turkey wings on a whim (my store doesn’t carry bones). I’ve been researching stock recipes, but haven’t found one from a source I trust yet. I trust you, and will be making your recipe this weekend!
You’re so welcome, Lori!