Mamá Maggie's Kitchen
menu icon
search icon

Homemade Turkey Stock

Published: · Updated: by

This homemade Turkey Stock recipe makes a rich and flavorful broth that’s perfect for soups, stews, and gravies. It’s a must-have for all your holiday meals.
Jump to Recipe
A glass jar filled with turkey stock and topped with fresh thyme leaves and surrounded by other fresh ingredients.

This homemade Turkey stock recipe is a keeper.

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

I use it to make Turkey Mole every year.

Soups, stews, gravies and more. There is a richness and depth this stock brings that is hands down worth the trouble.

🦃 Ingredients

The ingredients needed to make the stock labeled and sitting on a flat surface.
  • Turkey carcass – turkey neck, wings, or giblets 
  • Large onion
  • Large carrot
  • Celery 
  • Garlic
  • Thyme
  • Bay leaves (fresh or dried)
  • Black peppercorns
  • Apple cider vinegar
  • Water

You can use fresh or leftover turkey from Thanksgiving dinner. Bones that have already been roasted are perfect for stock. Just remove any meat from the bones.

Also, you can use any part of the turkey – neck, wings, thigh, leg.

🥣 Instructions

The ingredients to make the stock on a cutting board next to a knife.
  • Chop the celery into 2-inch pieces. 
  • Peel the garlic cloves and the cut onions, celery, and carrots.

I’m using red onion because that’s what I had. Feel free to use white onion. 

Give this all a rough chop. No need to get fancy. This will all get discarded later. 

Turkey, vegetables, and aromatics in a large metal stock pot cooking.
  • Place all the ingredients into a large stockpot with the water. 
  • Simmer for minimum 2 hours. DO NOT BOIL.

Use the largest stock pot you own. We are making a lot of stock here. 

Cook time is a total of 2 hours minimum to a maximum of 4 hours. The longer it simmers, the more condensed the stock will be. Plan your time accordingly. 

Very Important!

If you bring this to a boil, some of the fat will mix into the liquid. It’ll get cloudy and greasy. You’ll turn collagen into gelatin, basically ruining your stock. Remember, low and slow wins the race.

Straining the vegetables, bones, and more through a metal strainer and into a white bowl.
  • Let it cool and strain the solids carefully. 
  • Press on the solids and remove as much stock as possible. 
  • Then discard the solids. 

👩🏼‍🍳 Pro Tip

Once it cools, skim off any fat that forms on the top. Store it and use to make gravy.

🙋🏻‍♀️ Frequently Asked Questions

Is turkey broth the same as turkey stock?

Stock is made from bones, and broth is liquid inside the pot where the soup was made. In other words, if you boil the turkey bones (like in this recipe) along with other ingredients, it’s a stock. If you boil a turkey breast (without bones), the liquid in the pot is broth.

Which is better broth or stock?

Stock is generally better for you because it cooks longer with the bones and develops a deeper flavor. The darker the color, the better it is for you. The good news is that you can use broth and stock interchangeably.

Can you simmer turkey stock too long?

Boiling at a high heat will kill your stock. It’ll kill the flavor and texture. Remember- low and slow for up to 4 hours max. 

A glass jar filled with turkey stock and topped with fresh thyme leaves and surrounded by other fresh ingredients.

🫙 Storing Instructions

  • Transfer the stock to an airtight container and refrigerate. Turkey stock keeps well in the refrigerator for 4-5 days. 
  • To freeze, place in a freeze-able, airtight bag. Remove as much air as possible. Store in the freezer for up to 4 months. 

Slow Cooker Instructions

Place all the ingredients in a slow cooker and cook on LOW for 10 hours. Discard solids and store the stock.

Instant Pot Instructions

Place ingredients in the instant pot. Add water to the max level line. Press HIGH PRESSURE for 30 minutes. Set the lid and move the valve to sealing. Once the timer has beeped, do not move the valve. Let it sit in the instant pot for a natural release. The button will come down after some time, discard the solids and store the stock. 

A glass jar filled with turkey stock and topped with fresh thyme leaves and surrounded by other fresh ingredients.

🍂 More Fall Recipes

This homemade Turkey Stock recipe is just what you need to make flavorful meals this holiday season. It adds depth to all your favorite dishes! 

😋 Hungry for More 

Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest for my latest recipes and videos.

Did you make this recipe? Please rate the recipe below.

A glass jar filled with turkey stock and topped with fresh thyme leaves and surrounded by other fresh ingredients.

Homemade Turkey Stock

This homemade Turkey Stock recipe makes a rich and flavorful broth that’s perfect for soups, stews, and gravies. It’s a must-have for all your holiday meals.
No ratings yet
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 14 cups
Calories: 14kcal
Author: Maggie Unzueta

Ingredients

  • 12 lbs turkey carcass picked over (or bones like neck, wings, or legs)
  • 1 large onion (rough chopped)
  • 1 large carrot (rough chopped)
  • 2 stalks celery (rough chopped)
  • 4 cloves garlic peeled
  • 4 thyme sprigs
  • 2 bay leaves fresh or dried
  • 1 tablespoon black peppercorns
  • 2 tablespoon apple cider vinegar
  • 16 cups water

Instructions

  • Chop the onion, carrot, and celery into 2-inch pieces.
  • Peel the garlic cloves.
  • Place all the ingredients into a large stockpot with the water and simmer for 2 hours.
  • DO NOT BOIL. Only a low simmer.
  • Simmer for a minimum of 2 hours to 4 hours, maximum.
  • Let it cool and strain the stock carefully.
  • Press on the solids and remove as much stock as possible.
  • Discard the solids.
  • Transfer the bone broth to a storage container and refrigerate or freeze.

Notes

This makes 12-15 cups of stock. 
Here we’re using fresh turkey, but you can definitely use turkey from Thanksgiving dinner. Remove the meat and follow the recipe. 
If you don’t have a turkey carcass, add the neck bones, wings, giblets, any turkey bones work. 
Storing Instructions
  • Transfer the stock to an airtight container and refrigerate. Turkey stock keeps well in the refrigerator for 4-5 days. 
  • To freeze, place in a freeze-able, airtight bag. Remove as much air as possible. Store in the freezer for up to 4 months. 
Slow Cooker Instructions: Place all the ingredients in a slow cooker and cook on LOW for 10 hours. Discard solids and store the stock.
Instant Pot Instructions: Place ingredients in the instant pot. Add water to the max level line. Press HIGH PRESSURE for 30 minutes. Set the lid and move the valve to sealing. Once the timer has beeped, do not move the valve. Let it sit in the instant pot for a natural release. The button will come down after some time, discard the solids and store the broth. 

Nutrition

Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 12mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 244IU | Vitamin C: 9mg | Calcium: 21mg | Iron: 1mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

More Soups

About Maggie Unzueta

Maggie Unzueta is the face behind In Mama Maggie's Kitchen. She has been publishing Mexican recipes and creating delicious recipes since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating