Go Back
+ servings
Homemade Turkey Stock text overlay
5 from 6 votes

How to Make Turkey Stock

Learn How to Make Turkey Stock using the leftover bones, carcass, neck, and giblets from your Thanksgiving turkey. Use it to make nourishing soups and stews or freeze it for later.
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Servings: 12 cups (approximately)
Calories: 32kcal

Tools

  • Large stockpot
  • Large bowl
  • Tongs
  • Fine-mesh strainer

Ingredients

  • 1 cooked turkey carcass with most of the meat removed and large bone segments broken into smaller pieces (see notes)
  • 1 large onion quartered
  • 4 stalks celery chopped into quarters
  • 4 large carrots chopped into quarters
  • 3 garlic cloves smashed
  • 1 small bunch fresh parsley
  • 2 bay leaves
  • 8-10 whole black peppercorns
  • about 4 quarts of water
  • salt to taste

Instructions

  • Transfer your cooked turkey carcass to a large stockpot - I recommend something that can hold at least 7-8 quarts (for reference, the stockpot that you see in the images is a 7.5-quart capacity enameled Dutch oven). Add in the turkey neck, giblets, and leftover skin (if you have them).
  • Add the onion, celery, carrots, garlic cloves, parsley, bay leaves, and black peppercorns (see notes).
  • Cover the turkey and vegetables with about 4 quarts of cold water (or however much water is needed to fully submerge everything in your pot)
  • Set your pot over high heat and bring to a rolling boil. Once it reaches a boil, reduce the temperature to medium-low to low heat and simmer for approximately 3-4 hours.
  • Skim off any foam or "scum" settling on the top of your stock and add additional water to your pot should you notice the water level drop and expose the bones.
  • To strain: Use cooking tongs to carefully transfer the bones and carcass to a large bowl. Set a fine-mesh strainer over a clean pot or a large bowl and pour the stock through the strainer into the pot (for a cleaner stock, line your fine-mesh strainer with a coffee filter or cheesecloth).
  • Allow the stock to cool before transferring to air-tight jars or containers.
  • Turkey stock can be kept in the refrigerator for up to 5-7 days, or in the freezer for approximately 3-4 months.

Notes

  • If you have them, don't forget to add the turkey neck and giblets. If you don't have them, that's ok, too.
  • Feel free to add additional fresh herbs like rosemary, thyme, oregano, and basil. A couple of sprigs is all you'll need.
  • If you have any leftover pan drippings, toss those in as well (although it will make for a heavier, richer stock)

Nutrition

Calories: 32kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1150IU | Vitamin C: 8mg | Calcium: 18mg | Iron: 1mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.