Turkey Stock

A rich, savory stock made from leftover turkey bones, vegetables, and herbs. This homemade turkey stock is the perfect base for soups, gravies, and casseroles—transforming post-holiday scraps into culinary gold.

Why You’ll Love This Recipe

• Utilizes leftover turkey bones and scraps, reducing waste
• Infused with deep, roasted flavors perfect for holiday or everyday cooking
• Freezable for convenient future use
• Rich in nutrients and gelatin from slow-simmered bones
• Easily customizable with your favorite herbs and vegetables

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Turkey carcass and leftover parts (e.g., wings, neck, giblets)
• Onions
• Carrots
• Celery
• Garlic cloves
• Bay leaves
• Fresh herbs (parsley, thyme, rosemary)
• Whole peppercorns
• Cold water

directions

this recipe

1. Break up the turkey carcass to fit into a large stockpot.
2. Add chopped onions, carrots, celery, and garlic to the pot.
3. Toss in bay leaves, fresh herbs, and peppercorns.
4. Cover everything with cold water.
5. Bring to a boil, then reduce to a gentle simmer.
6. Skim off any foam or impurities that rise to the surface.
7. Simmer uncovered for 3–4 hours, occasionally skimming and adding water if needed.
8. Strain the stock through a fine mesh sieve into another large pot or container.
9. Let cool, then refrigerate or freeze for later use.

Servings and timing

• Yield: Approximately 4 quarts (16 cups)
• Prep time: 15 minutes
• Cook time: 3–4 hours
• Total time: 3 hours 15 minutes to 4 hours 15 minutes

Variations

• Roasted version: Roast the bones and vegetables before simmering for a deeper, richer flavor.
• Slow cooker method: Simmer on low for 8–10 hours or on high for 4–5 hours.
• Pressure cooker method: Cook at high pressure for 45 minutes for quicker results.
• Add apple cider vinegar: Helps extract more nutrients from the bones.

storage/reheating

• Store in airtight containers in the refrigerator for up to 5 days.
• Freeze in portions for up to 3 months.
• Reheat on the stove or microwave until hot.
• Skim off and discard solidified fat before using, if desired.

FAQs

What is turkey stock used for?

It’s perfect as a base for soups, stews, gravies, risottos, and sauces.

Can I use raw turkey bones?

Yes, but roasting them first enhances the flavor significantly.

How do I know when the stock is done?

When the vegetables are soft and the liquid is flavorful and slightly reduced, it’s ready.

Should I cover the pot while simmering?

No, leave it uncovered or partially covered to allow some evaporation and concentration of flavor.

Is it okay if my stock turns to gel when cold?

Absolutely! That’s a sign of good gelatin content from the bones.

Can I add salt to my stock?

It’s best to keep stock unsalted so you can control seasoning in final dishes.

Can I reuse the bones for another batch?

No, most of the flavor and nutrients are extracted in the first batch.

How do I clarify turkey stock?

Strain it through a cheesecloth or use egg whites to bind and lift impurities.

Can I freeze turkey stock in ice cube trays?

Yes! Perfect for portioning into small amounts for recipes.

What vegetables can I avoid?

Avoid starchy or overly sweet vegetables like potatoes and beets, which can cloud or alter the flavor.

Conclusion

Turkey stock is a nourishing, flavor-packed essential that gives leftover bones and trimmings a delicious second life. With minimal effort and a few aromatic additions, you can create a versatile kitchen staple that adds depth to countless dishes. Make a batch and taste the homemade difference.

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