Go Back Email Link
–+ servings

How to Video

Dutch oven with turkey breast carcass, onions, carrots, celery, garlic cloves, peppercorns, and water to make turkey broth.

Turkey Stock

Use your leftover turkey carcass and any aromatics to make this simple turkey stock on the stovetop or in the slow cooker or Instant Pot.
5 from 1 vote
Yield: 10 cups broth
Prep Time:10 minutes
Cook Time:2 hours
Total Time:2 hours 10 minutes
Print Pin Rate

Ingredients
 

  • 1 turkey carcass (like what's leftover from Roasted Turkey Breast)
  • 1 onion (peeled and roughly chopped)
  • 1-2 large carrots (peeled and roughly chopped)
  • 1-2 celery stalks (leaves and all, roughly chopped)
  • 1-2 garlic cloves, peeled
  • A handful of fresh parsley (a small bunch)
  • 1-2 fresh thyme stems (sub: small rosemary stems)
  • 12 cups water (enough water to cover the carcass)
  • Optional: 1 teaspoon peppercorns, 1 bay leaf, 1 tablespoon salt

Instructions
 

  1. Add Ingredients: Place a turkey carcass, onion, carrots, celery, garlic, parsley, and thyme and 12 cups water in a large stock pot or in a 6+ quart slow cooker or Instant Pot. (Optional: Add in the peppercorns, bay leaf, and salt.)
  2. Cook: Use one of these methods:
    -- Stovetop: Bring to a boil and reduce to a low simmer. Simmer, uncovered, for 2-3 hours.
    -- Crockpot: Cover with the lid and slow cook on LOW for 8-12 hours.
    -- Instant Pot: Lock and seal the lid. Cook at high pressure for 45 minutes with a quick release. 
  3. Strain: Using a colander/strainer over a large bowl or pot, strain out the solids from the broth. Let cool on the counter up to 2 hours only (then must be refrigerated to be safe!).
  4. Store: Either refrigerate and use within 3-5 days or see freezer instructions below.

Freezer Instructions

Freeze for Later: Divide into freezer containers--like mason jars, Souper Cubes, or Pyrex containers with lids (leave at least 1-inch head room for expansion)--and freeze for up to 3 months.
Tip: I prefer to freeze it in 2-cup increments, making it faster to thaw and it's a good portion size for recipes.
Prepare from Frozen: Thaw in the fridge for 24-48 hours or using the defrost setting on the microwave.

Notes/Tips

  • Can You Use a Chicken Instead? Absolutely! You can use your leftover chicken carcass to make delicious Chicken Broth instead.
  • Where We Get Our Turkey: We get our turkey (in the fall) and all our meat from ButcherBox. We highly recommend this service to source healthy meat–like organic chicken, uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves. Read my full review here.

Nutrition

Serving: 1 cup | Calories: 10 kcal (1%) | Carbohydrates: 2 g (1%) | Protein: 0.3 g (1%) | Fat: 0.05 g | Sodium: 24 mg (1%) | Fiber: 1 g (4%) | Sugar: 1 g (1%)
If you make this, please leave a review and rating letting us know how you liked this recipe!
Author: Rachel Tiemeyer