Turkey Stock (Turkey Bone Broth)

Why You’ll Love This Recipe

Turkey Stock, also known as Turkey Bone Broth, is a rich, nourishing base made by simmering leftover turkey bones with vegetables and herbs. It’s a flavorful way to reduce waste after a holiday meal and makes an excellent foundation for soups, gravies, risottos, and more. With its deep, savory taste and nutritional benefits, this homemade stock is a pantry essential you’ll want to keep on hand.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

leftover turkey carcass (including bones and skin)onionscarrotscelerygarlic bay leavesfresh parsleyblack peppercornssaltapple cider vinegarwater

directions

Break the turkey carcass into smaller pieces if needed and place it in a large stockpot or slow cooker.

Add chopped onions, carrots, celery, and garlic.

Toss in bay leaves, parsley, peppercorns, and a small amount of salt.

Pour in water to fully cover the bones and vegetables.

Add a splash of apple cider vinegar to help extract nutrients from the bones.

Bring the mixture to a gentle boil over medium heat.

Reduce the heat to low and let it simmer uncovered for at least 6 hours, preferably 12–24 hours for maximum flavor and nutrients.

Skim off any foam or impurities that rise to the surface occasionally.

Once done, strain the stock through a fine mesh sieve or cheesecloth into a clean container.

Let it cool, then refrigerate. Remove solidified fat from the top before using if desired.

Servings and timing

This recipe yields approximately 8–10 cups of stock.Preparation time: 10 minutesSimmering time: 12–24 hoursCooling and straining time: 30 minutesTotal time: 12.5–24.5 hours

Variations

Add thyme, rosemary, or sage for extra herbal notes.

Use leeks instead of onions for a milder flavor.

Include mushrooms for an earthy depth.

Roast the bones beforehand for a deeper, richer stock.

storage/reheating

Store turkey stock in airtight containers in the refrigerator for up to 5 days.Freeze in freezer-safe containers or ice cube trays for up to 6 months.Reheat gently over low heat before using.

FAQs

What’s the difference between turkey stock and turkey broth?

Stock is made by simmering bones and often has a richer, thicker texture. Broth typically uses more meat and has a lighter flavor.

Can I use raw turkey bones?

Yes, but roasting them first enhances the flavor significantly.

Why add vinegar to the stock?

Vinegar helps extract minerals and gelatin from the bones, making the stock more nutritious.

Can I make it in a slow cooker?

Absolutely, set it on low and let it simmer for 12–24 hours.

What vegetables should I avoid?

Avoid starchy vegetables like potatoes and sweet potatoes, which can make the stock cloudy.

How do I know when it’s done?

When the stock is deeply golden and the bones are breaking down easily, it’s ready.

Is turkey stock good for you?

Yes, it’s full of collagen, amino acids, and minerals that support digestion, joint health, and immunity.

Can I make this with just wings or drumsticks?

Yes, any part with bones and connective tissue will work well.

Can I reuse the bones?

You can reuse them once for a lighter second batch, though the flavor will be less intense.

Why does my stock turn into jelly?

That’s a good sign—it means it’s rich in gelatin, which gives body and nutrition.

Conclusion

Turkey Stock is a wholesome, practical way to stretch your holiday leftovers into something both delicious and versatile. With just a few basic ingredients and time, you’ll create a rich, golden broth that elevates everything from soups to sauces. Make a batch and freeze some—you’ll thank yourself later.

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