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A glass jar filled with turkey stock and topped with fresh thyme leaves and surrounded by other fresh ingredients.
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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.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Soup
Cuisine: American
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