This homemade Turkey Stock recipe turns a leftover turkey carcass into a rich, savory broth. It’s ideal for soups, stews, or any recipe that calls for poultry stock — a simple, flavorful way to use every last bit of your Thanksgiving bird.
If you’ve ever wondered what to do with the carcass after you’ve removed the meat, making turkey stock is the perfect solution. Add a few vegetables and herbs to the bones, simmer gently, and you’ll have a deeply flavored stock that’s much better than store-bought.
I make this stock every year after Thanksgiving and it reliably yields a hearty, well-rounded broth. Whether your turkey was smoked or roasted, the leftover bones will contribute great flavor. This method is forgiving and produces a versatile stock you’ll reach for again and again.
How to Make Turkey Stock
Step 1: Prep the ingredients
Start with a large stock pot and add the turkey carcass pieces. You may need to break larger bones so they fit comfortably in the pot.
Peel and quarter a large onion and halve a small shallot; add them to the pot. Trim and cut two medium carrots into roughly 1-inch pieces and chop 2–3 celery stalks into several pieces; add these vegetables to the bones.
Add about 1/2 cup mushroom stems (shiitake or cremini work well), 2–3 sprigs of fresh parsley, two large stems of fresh thyme, one dried bay leaf, and about 1 tablespoon kosher salt.
Pour in enough cold water (about 20–24 cups, or enough to cover everything) and ensure the bones and vegetables are submerged.
Step 2: Cook the stock
Bring the pot to a boil over high heat, then reduce to low and simmer, partially covered, for 3½ to 4 hours. A low, steady simmer extracts the maximum flavor and collagen from the bones without clouding the stock.
Step 3: Drain the stock
When the stock has finished simmering, remove the pot from the heat. Use tongs or a slotted spoon to lift out large bones, vegetables, and herb stems and discard them.
Set a fine mesh strainer over a clean large pot and strain the stock to remove any remaining solids and small particles. This yields a clear, smooth broth ready for storing or immediate use.
Step 4: Store the stock
Ladle the cooled stock into storage containers — mason jars, airtight containers, or freezer bags. Let the containers come to room temperature, then refrigerate or freeze. In the fridge, the stock will keep 4–5 days; in the freezer, 4–6 months.
Turkey Stock FAQ
Here are answers to common questions about turkey stock and how to use it.
What’s the difference between stock and broth?
Broth is usually made from meat and vegetables and tends to be lighter. Stock is made primarily from bones and cartilage, so it extracts collagen during cooking and often becomes gelatinous when chilled.
What can you use turkey stock for?
Use turkey stock anywhere you’d use chicken stock or broth: soups, stews, risottos, gravies, or to poach grains and vegetables for extra flavor.
Why is turkey stock gelatinous?
A gelatinous texture when chilled indicates a well-made stock; it shows that collagen has extracted from the bones and skin. The stock returns to a liquid when heated.
How long does homemade turkey stock last?
Stored in airtight containers, it will keep 4–5 days in the refrigerator and 4–6 months in the freezer.
Recipe tips
- Make sure you remove the majority of usable meat from the carcass before starting; save that meat for soups, salads, or sandwiches.
- Mushroom stems add depth and umami to the stock — worth saving and using if you have them.
- If you don’t have shallots, substitute half a small onion or the white part of a leek.
- You can make this in a large slow cooker: cover ingredients with water and cook on high for about 4 hours, then strain and store as directed.
- This stock is intentionally low in salt. When using it in soups or recipes, taste as you go and season to preference.
Homemade Turkey Stock
Homemade Turkey Stock
Equipment
- A large stock pot with a lid
- A large sharp knife
- A cutting board
- A measuring spoon
- A liquid measuring cup
- A pair of tongs or slotted spoon
- A large pot for straining
- A fine mesh strainer
- Storage containers
- A ladle or funnel
Ingredients
- 1 turkey carcass, broken down
- 1 large onion, quartered
- 1 small shallot, halved
- 2 medium carrots, cut
- 2–3 celery stalks, with leaves
- 1/2 cup mushroom stems (shiitake or cremini)
- 2–3 sprigs fresh parsley
- 2 large stems fresh thyme
- 1 dried bay leaf
- 1 tablespoon kosher salt
- 20–24 cups water, enough to cover everything
Instructions
- Place the broken-down turkey carcass in a large stock pot. Break bones if needed so they fit.
- Add the quartered onion, halved shallot, chopped carrots, and celery pieces to the pot.
- Add mushroom stems, parsley, thyme, bay leaf, and kosher salt. Pour in enough cold water to cover the ingredients.
- Bring to a boil over high heat, then reduce to low and simmer, partially covered, for 3½ to 4 hours.
- Remove from heat and use tongs or a slotted spoon to discard large bones, vegetables, and herbs.
- Strain the stock through a fine mesh strainer into a clean pot. Ladle into storage containers, cool completely, then refrigerate or freeze.
Notes
- Remove most of the meat from the carcass before making stock; reserve it for other dishes.
- Saving mushroom stems in the freezer is a great way to have them on hand for stock.
- No shallots? Substitute half a small onion or the white part of a leek.
- Slow cooker option: cover ingredients with water and cook on high for about 4 hours, then strain and store.
- The stock is modestly salted. Taste and adjust salt when using it in recipes.