This homemade Turkey Stock recipe uses a leftover turkey carcass to make a simple and flavorful broth. Perfect for making soup, this is a great way to use up every last bit of your Thanksgiving turkey!
If you have ever wondered what to do with the rest of the turkey once you’ve gotten all the meat off it, the answer is to make turkey stock. By adding some vegetables and herbs to the carcass, you get a wonderful stock that is delicious and full of flavor.
I’ve made this stock countless times after Thanksgiving and it’s never failed me. We make a smoked turkey that lends a little extra flavor to this broth, but any cooked turkey will do. This recipe is pretty hard to mess up and results in a wonderful stock that’s perfect for comforting soups and stews.
Read on to see step by step instructions and photos for how to make this homemade turkey stock!
How to Make Turkey Stock
Step 1: Prep the ingredients
Take out a large stock pot and place the turkey carcass pieces in it. You may need to break the bones up a bit to get them to lay in the pot without peeking over the lip of the pot.
Peel and chop the onion into quarters with a large sharp knife and cutting board. Peel and chop the shallot in half and place both the onion and shallot in the stock pot.
Trim the ends of the carrot off with the knife and cut it into roughly one inch pieces. Cut the celery into three or four pieces and put both the carrot and celery into the pot
Add the mushroom stems, fresh parsley, fresh thyme, dried bay leaf, and kosher salt into the pot.
Pour the water in as well, making sure it covers all the ingredients.
Step 2: Cook the stock
Step 3: Drain the stock
Once the broth is done cooking, take the pot off the heat and use a pair of tongs and/or a slotted spoon to remove any remaining bones, vegetables, or herbs.
I usually do this by setting a large plate or container right next to the pot and placing the remnants in there. You can throw these away.
Step 4: Store the stock
Take out your storage containers and pour the broth into them using a ladle or a funnel. Let the broth containers cool completely before putting them in the fridge or freezer.
You may have a couple of questions about this recipe, or turkey stock in general. Let’s get to those now.
What's the difference between stock and broth?
Stock and broth are often referred to as the same thing, though there is a slight difference between the two. Broth is typically made with meat and vegetables, while stock is made with bones. Broth tends to be a thinner liquid that doesn't gel as it cools, while stock is a thicker liquid that does tend to gel when cooled.
What can you use turkey stock for?
Turkey stock is great in soups and stews and can be used in most any recipe that calls for chicken stock or broth.
How long does homemade turkey stock last?
If stored in an airtight container, this stock will last 4 to 5 days in the fridge and 4 to 6 months in the freezer.
Why is turkey stock gelatinous?
Turkey stock will turn into a bit of a gel once it's been in the fridge due to the collagen that was formerly in the bones and skin of the turkey. The collagen (which is thought to have many health benefits) cooks out and ends up in the broth, but will turn into liquid once it's heated again.
RECIPE TIPS
- Make sure you’ve taken the majority of meat off of your turkey carcass before you start! You won’t need it for the stock and can instead use it in soups or other dishes.
- The mushroom stems really add flavor and while you can skip them, they’re really worth it to include. I recommend using the tops of the mushrooms in some paleo ground beef stroganoff or this hamburger soup, then saving the stems in an air tight container in the freezer to have on hand for when you make the stock.
- If you don’t have (or can’t find) shallots, you can substitute one chopped leek (white parts only) or half a small onion.
- You can make this stock in the slow cooker, if you have a large enough one. Just make sure you pour enough water in to cover everything. Cook on high for 4 hours, then follow Steps 3 and 4 to drain and store.
- This stock is not very heavily salted and comes out more like a low sodium stock. If using it in a soup, be sure and taste the soup as you’re cooking it to make sure it’s salted to your liking – you may need to add more salt than the recipe calls for!
PIN THIS TURKEY STOCK RECIPE FOR LATER!
IF YOU NEED SOME IDEAS TO USE UP THIS STOCK, TAKE A LOOK AT THESE RECIPES:
- Instant Pot Mashed Potatoes (Whole30, Paleo, GF)
- Roasted Kabocha Squash Soup (Whole 30, Paleo, GF)
- Instant Pot Greek Chicken Thighs (Whole30, Paleo, GF)
- Turkey and Rice Soup (coming soon!) (GF)
- Paleo Turkey Tortilla Soup (coming soon!) (Whole30, Paleo, GF)
OR IF YOU’RE LOOKING FOR MORE THANKSGIVING RECIPES, CHECK THESE OUT:
- Smoked Turkey (Whole30, Paleo, GF)
- Gluten Free Stuffing (GF)
- Sautéed Green Beans with Shallots (Whole30, Paleo, GF)
- Honey Butter Roasted Carrots (GF)
- Maple Roasted Brussels Sprouts (Paleo, GF)
- Cornbread Muffins (GF, DF)
- Sweet Potato Casserole (GF)
If you make this Homemade Turkey Stock (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below!
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Homemade Turkey Stock
Equipment
- A large stock pot with a lid
- A measuring spoon
- A liquid measuring cup
- A pair of tongs or slotted spoon
- A large pot
- A fine mesh strainer
- Storage containers
- A ladle or funnel
Ingredients
- 1 turkey carcass broken down
- 1 large onion
- 1 small shallot
- 2 medium carrots
- 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
- Take out a large stock pot and place the turkey carcass pieces in it. You may need to break the bones up a bit to get them to lay in the pot without peeking over the lip of the pot.
- Peel and chop the onion into quarters with a large sharp knife and cutting board. Peel and chop the shallot in half and place both the onion and shallot in the stock pot. Trim the ends of the carrot off with the knife and cut it into roughly one inch pieces. Cut the celery into three or four pieces and put both the carrot and celery into the pot.
- Add the mushroom stems, fresh parsley, fresh thyme, dried bay leaf, and kosher salt into the pot. Use a measuring cup to pour the water in as well, making sure it covers all the ingredients.
- Place the pot on the stove and cover it with a lid. Turn the heat to high and bring the ingredients to a boil. Once the water starts boiling, turn the heat to low and allow to simmer, partially covered, for 3.5 to 4 hours.
- Once the broth is done cooking, take the pot off the heat and use a pair of tongs and/or a slotted spoon to remove any remaining bones, vegetables, or herbs. I usually do this by setting a large plate or container right next to the pot and placing the remnants in there. You can throw these away.
- Next place a fine mesh strainer over a different large pot and pour the broth into that pot, straining any last bits of bones or vegetables out. Take out your storage containers and pour the broth into them using a ladle or a funnel. Let the broth containers cool completely before putting them in the fridge or freezer.
Notes
- Make sure you've taken the majority of meat off of your turkey carcass before you start! You won't need it for the stock and can instead use it in soups or other dishes.
- The mushroom stems really add flavor and while you can skip them, they're really worth it to include. I recommend using the tops of the mushrooms in some paleo ground beef stroganoff or this hamburger soup, then saving the stems in an air tight container in the freezer to have on hand for when you make the stock.
- If you don't have (or can't find) shallots, you can substitute one chopped leek (white parts only) or half a small onion.
- You can make this stock in the slow cooker, if you have a large enough one. Just make sure you pour enough water in to cover everything. Cook on high for 4 hours, then follow Steps 3 and 4 to drain and store.
- This stock is not very heavily salted and comes out more like a low sodium stock. If using it in a soup, be sure and taste the soup as you're cooking it to make sure it's salted to your liking - you may need to add more salt than the recipe calls for!
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