How to Make Turkey Stock

Rich, homemade turkey stock made from leftover turkey bones, slow-simmered with simple aromatics for deep, savory flavor. Perfect for soups, gravies, and stews, this easy recipe is freezer-friendly and a great way to use holiday leftovers.

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Featured Ingredients:

This turkey stock recipe includes turkey carcass, oil, carrots, onion, garlic, rosemary, oregano, sage, celery, parsley, and water.

Instructions for turkey stock

Step 1. Prepare the Pan
Line a baking sheet with foil and place the carcass pieces on the sheet. Brush them with the oil.

Step 2. Broil for Flavor
Broil the bones on HIGH for 5–7 minutes on the top rack, just until they are lightly browned.

Step 3. Move to a Pot
Transfer the carcass pieces to a large stockpot.

Step 4. Add Vegetables & Herbs
Add the carrots, onion, garlic, rosemary, oregano, sage, celery, and parsley.

Step 5. Add Water
Pour in 12–14 cups of cold water, enough to fully cover everything.

Step 6. Simmer
Bring everything to a boil over high heat, then drop the heat to low. Partially cover the pot (just tilt the lid a bit) and let it simmer for 3–4 hours. If you want, skim off any foam that pops up during the first 30 minutes.

Step 7. Strain
Remove the bones, vegetables, and herbs with tongs or a slotted spoon, then strain the liquid through a fine-mesh sieve or cheesecloth into a large bowl or container.

removing vegetables from pot with slotted spoon

Step 8. Cool and Store
Let the stock cool to room temperature. Once it has cooled, refrigerate it for up to 4 days or freeze it for up to 6 months. A layer of fat will solidify on top when it has chilled. You can remove this before using it or leave it to protect the stock. Season the stock with salt and pepper when you are ready to use it.

Why You’ll Love This Recipe

Maximizes the turkey: Every bit of flavor is pulled from the bones, creating a rich, flavorful stock.
Versatile: Use it for gravy, soups, stews, risotto, and more.
Freezes beautifully: Portion it into ice cube trays for small amounts or jars for larger portions.

Ingredients & Substitutions

Turkey carcass: The bones contain collagen, marrow, and flavor that give body and richness to the stock. If you don’t have a whole carcass, substitute it with turkey wings or necks.
Oil: Helps brown the carcass pieces before simmering, which deepens the flavor of the stock. Use vegetable, olive, or canola oil.
Carrots: Bring natural sweetness and color to the stock. You can omit it if it’s unavailable.
Onion: Adds depth and savory notes. Yellow, white, or shallots work well. Leaving the skin on adds color.
Garlic cloves: Fresh is best, but you can substitute it with 1/2 teaspoon garlic powder or jarred minced garlic.
Herbs & Aromatics: Fresh rosemary, oregano, and sage build the flavor profile. If you are using dried herbs, use about 1 teaspoon of rosemary or oregano and 1/2 teaspoon sage. If you’re missing any or all of these herbs, 1–1 1/2 teaspoons of Italian seasoning will work.
Celery: Adds savory balance and prevents the stock from being too sweet.
Parsley: Flat-leaf or curly parsley work equally well. Fresh stems or dried parsley can be used.
Cold water: Starting with cold water helps extract maximum flavor. If the water level drops during cooking, top off with more cold water or low-sodium broth.

Recipe Tips & Tricks

Roast for Deeper Flavor: Broiling or roasting the bones adds caramelization and richer flavor. In a pinch, you can skip this step and use raw bones.
Low and Slow Is Key: Keep your simmer gentle.
Use Acid: Add a teaspoon of apple cider vinegar or white wine vinegar to the cold water before heating. It helps draw minerals from the bones without making the stock taste sour.
Skim the Foam: During the first 30 minutes of simmering, foam may rise to the surface. Skim it off for a clearer stock. This step is optional.
Partially Cover the Pot: Leave the lid slightly askew so steam can escape slowly and prevent the stock from boiling too hard.
Strain Well: Use a fine-mesh sieve or double strain it through a cheesecloth to catch small particles and ensure a clean, clear stock.
Save the Bones: After simmering, you can simmer the bones a second time with fresh water for a lighter, secondary stock.

Storage & Reheating

Cooling: Cool the stock quickly by placing the container in an ice bath or refrigerating it immediately after straining.
Refrigerator: Store it in airtight containers or jars, leaving about 1/2 inch of headspace (liquid expands slightly). Refrigerated stock will keep for 3–4 days.Freezing: Leave headspace in containers and seal it tightly. Freeze it in:
- Quart or pint jars
- Ice cube trays
- Silicone molds for small portions (great for sauces or deglazing)
- Frozen stock keeps for 4–6 months.
Reheating: Thaw it overnight in the refrigerator, or gently warm it on the stove over low heat. Remove the fat cap before using it if that’s what you prefer, or stir it back in for added richness.

Your Questions Answered (FAQs)

Do I have to roast or broil the bones first? It’s not required, but highly recommended. Roasting adds caramelization and deeper flavor to the stock.
Do I need to skim the foam? It’s recommended for a clearer stock, but optional. The foam is harmless.
Why do people add vinegar? A small amount of acid helps extract minerals (like calcium) and collagen from the bones into the liquid. You won’t taste it in the final stock.
Why does my stock gel in the fridge? That’s a great sign! Gelatin from the bones solidifies when it’s cold, turning the stock into a jelly-like texture. It will liquefy when it’s reheated.
Can I use this method for chicken stock? Yes! Use a chicken carcass and follow the same method.