Homemade Turkey Stock from a Carcass

There are plenty of recipes you can make with your leftover Thanksgiving turke like Turkey Kale Soup and epic turkey sandwiches. But what about the carcass that's left over once you use up all that turkey meat? 

My turkey stock is made with the entire leftover turkey carcass, a few aromatics and seasonings, and a couple of simple veggies.

While broth and stock are often used interchangeably, they are technically slightly different.  Stock is made by simmering bones, veggies, and seasonings. Broth is made by simmering meat, veggies, and seasonings. 

It is a great way to reduce food waste. It's a super hands-off recipe that can be made either on the stovetop or in the crockpot! 

🧾Ingredient Notes

• Leftover Whole Turkey Carcass - You'll use the bones from a 10-15 pound bird. Be sure to remove the meat first. 
• Fresh Vegetables- Our flavor base is created with the classic trio of onion, celery, and carrots.
• Spices and Aromatics - We're seasoning the stock with a simple combination of whole black peppercorns, kosher salt, garlic, and bay leaf.
• Other Herbs- Hold off on adding additional seasonings like garlic, ginger, or fresh parsley if you are saving the stock for later and unsure of how you will be using it.
• Optional- Some people add apple cider vinegar. I don't find it necessary but you can add it if you like.

⏲️How to Make Turkey Stock

Remove the Meat

First, remove as much of the meat of your cooked turkey off of the bones as you can. You can use the neck, but the heart and liver should be discarded or set aside and used for other things. 

Simmer the Bones

Combine all of the ingredients in a large stockpot, then cover with cold water. Bring the mixture to a boil, then reduce to low and simmer for 3 to 4 hours.

The stock may have foam on top. There is no reason to skim this off.

Strain and Store

Use tongs to remove any larger bones, then carefully pour the liquid through a fine mesh strainer into a smaller pot. Discard the leftover turkey bones and veggies. Optionally, strain again through a cheesecloth-lined strainer.

If using immediately, you will want to use a fat separator to skim the fat from the homemade stock.

Otherwise, pour the stock into your containers. Cool for 30 to 60 minutes. Once cooled the stock should be sealed and moved to the fridge.

Slow Cooker Method

Looking for an even more hands-off method for making turkey stock? Mix everything up in the crockpot instead! 

Simply combine all of the ingredients in your slow cooker, set it to low, and let it work its magic overnight. Strain and store according to the directions above.

🌡️Storage and Freezing

Homemade turkey stock can be stored in an airtight container or mason jars in the fridge for 3-4 days.

If you're freezing, make sure you leave a little bit of headspace in the jars. It will expand when frozen. It will keep 3 to 4 months in your freezer and up to a year in a deep freezer.

Be sure to keep the fat cap in place until you're ready to use. This helps preserve it! 

You can also freeze your stock in ice cube trays or cube-shaped silicone molds. Once frozen transfer to a ziptop freezer bag or other freezer-safe container.

When needed grab a single cube. This is my favorite way to add extra flavor to pan sauces. Turkey has such a deep flavor that chicken stock doesn't have.