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!


– 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 (optional) – 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

Place the broken down turkey carcass, including the skin, in an extra large stock pot.

Add all the chopped veggies and herbs to the pot as well.

Pour in the kosher salt and the water. Make sure there's enough water to cover everything, though just barely.

Bring the contents to a boil over high heat, then reduce heat to low, partially cover with a lid, & simmer for 3.5 to 4 hours

Remove all the larger items like the bones, skin, and veggies from the pot and throw them away.

Pour the broth through a strainer into another large pot to remove any additional small pieces.

Store in large jars or other containers. Let cool completely before covering with a lid & refrigerating. Freeze in freezer-safe containers for long term storage.

Do you put turkey skin in stock?

Yes, put the skin in the stock! The skin has collagen in it and will help season the stock.