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.

Course Sauce

Cuisine American, French inspired

Keyword bone broth, broth, soup stock, turkey stock

Prep Time 15

Cook Time 3 10

cooling time 2

Total Time 5 25

Servings cups

Calories 29kcal

Ingredients

1 turkey carcass from a 10-lb turkey
2 tablespoons oil
1 cup chopped carrots
1/2 large onion quartered
3 garlic cloves smashed
1 sprig fresh rosemary or 1 teaspoon dried
3 sprigs fresh oregano or 1 teaspoon dried
2 sprigs fresh sage or 1/2 teaspoon dried
2 celery stalks chopped
Small bunch of fresh parsley
12 –14 cups cold water

Instructions

Prepare the Pan Line a baking sheet with foil and place the carcass pieces on the sheet. Brush them with the oil.
Broil for Flavor:  Broil the bones on HIGH for 5–7 minutes on the top rack, just until they are lightly browned.
Move to a Pot : Transfer the carcass pieces to a large stockpot.
Add Vegetables & Herbs:  Add the carrots, onion, garlic, rosemary, oregano, sage, celery, and parsley.
Add Water:  Pour in 12–14 cups of cold water, enough to fully cover everything.
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.
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.
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.

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