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.
Servings: 10 cups broth
Calories: 10kcal
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
- 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.)
- 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.
- 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!).
- Store: Either refrigerate and use within 3-5 days or see freezer instructions below.
Video
Notes
- 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: 1cup | Calories: 10kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.05g | Sodium: 24mg | Fiber: 1g | Sugar: 1g