{"id":45718,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/homemade-turkey-stock\/"},"modified":"2024-09-05T16:37:59","modified_gmt":"2024-09-05T21:37:59","slug":"homemade-turkey-stock","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/homemade-turkey-stock\/","title":{"rendered":"Turkey Stock"},"content":{"rendered":"<p>It doesn\u2019t take a lot of effort for homemade turkey stock. Simply reserve the carcass from your <a href=\"https:\/\/www.tasteofhome.com\/recipes\/seasoned-roast-turkey\/\" data-name=\"www.tasteofhome.com\/recipes\/seasoned-roast-turkey\/\" data-module=\"content engagement\" data-position=\"embedded links\">seasoned roast turkey<\/a>, along with any turkey parts you don\u2019t want to eat like giblets and the neck. (Save that leftover turkey meat for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/contest-winning-turkey-enchiladas\/\" data-name=\"www.tasteofhome.com\/recipes\/contest-winning-turkey-enchiladas\/\" data-module=\"content engagement\" data-position=\"embedded links\">turkey enchiladas<\/a> and other <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-turkey-leftovers\/\" data-name=\"www.tasteofhome.com\/collection\/top-10-turkey-leftovers\/\" data-module=\"content engagement\" data-position=\"embedded links\">turkey leftover recipes<\/a>!)<\/p>\n<p>Then throw it all in a large pot with some aromatics like carrots, onion, celery and herbs. In a few hours, you have a gorgeous golden elixir that you can use for other dishes. And since it freezes well, even months later! Here\u2019s how to make a great turkey stock.<\/p>\n<h2>Turkey Stock vs. Turkey Broth<\/h2>\n<p>Although the ingredients and cooking technique are similar, there is a <a href=\"https:\/\/www.tasteofhome.com\/article\/the-difference-between-stock-and-bone-broth\/\" data-name=\"www.tasteofhome.com\/article\/the-difference-between-stock-and-bone-broth\/\" data-module=\"content engagement\" data-position=\"embedded links\">difference between stock and bone broth<\/a> and regular broth. They\u2019re pretty much interchangeable in recipes, but there are slight differences in how each is made.<\/p>\n<p>Turkey stock is always made with bones. In this case, it&#8217;s the carcass of a previously roasted turkey. Thanks to the collagen in those bones, which comes out during the long low-and-slow cook time, the stock should gelatinize once chilled. You usually don\u2019t add seasoning while it\u2019s cooking\u2014the roasted turkey was already seasoned\u2014but you can add salt and pepper after it\u2019s been strained. Although it has &#8220;broth&#8221; in the name, <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-bone-broth\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-bone-broth\/\" data-module=\"content engagement\" data-position=\"embedded links\">bone broth<\/a> is basically a stock that cooks a lot longer.<\/p>\n<p>Regular turkey broth, on the other hand, can be made from uncooked or cooked meat. Also, it\u2019s well seasoned with salt and spices if you like, and you can make it in much less time. It also won\u2019t congeal when cooled the way stock does, since the collagen and gelatin haven&#8217;t been extracted from the bones.<\/p>\n<h2>Ingredients for Turkey Stock<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1926125\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Homemade-Turkey-Stock-FT23_39081_ST_1006_1.jpg?fit=700%2C467\" alt=\"Homemade Turkey Stock Ingredients\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Leftover turkey<\/strong>: After picking all the meat from the turkey carcass, use that carcass and any parts you didn\u2019t eat (e.g., neck, giblets, wings) for this stock. You use the roasted turkey to rely on those already-cooked bones and collagen for a richer flavor and body.<\/li>\n<li><strong>Vegetables<\/strong>: Carrots, celery, onion and garlic help also create a richer-tasting stock. To make this more of a waste-free recipe, you can even add any removed tops and bottoms (and peels!) of vegetables to the pot since you strain everything out before storing.<\/li>\n<li><strong>Herbs<\/strong>: Subtle flavoring from herbs like thyme, basil and parsley make any turkey stock even better. You can use herb stems here in addition to the leaves.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Put everything in a pot<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1926132\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Homemade-Turkey-Stock-FT23_39081_ST_1006_2.jpg?fit=700%2C467\" alt=\"All the ingredients in the pot\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Place the turkey carcass, water, carrots, celery, onion, thyme, basil, parsley, bay leaf, and garlic in a stockpot. Bring to a boil. Reduce the heat, cover and let the brew simmer for 1 hour and 30 minutes.<\/p>\n<p><em>Editor&#8217;s Tip<\/em>: If you reserved the neck, giblets or any other uncooked parts, heat them with the carcass (and maybe a little olive oil or leftover turkey drippings) before adding the vegetables, herbs and water. That little bit of caramelization will create an even richer-tasting turkey stock.<\/p>\n<h3>Step 2: Cool and strain the stock<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1926133\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Homemade-Turkey-Stock-FT23_39081_ST_1006_3.jpg?fit=700%2C467\" alt=\"Cool and Strain the Stock\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Discard the turkey carcass, and let the stock cool for one hour. Then strain everything through a cheesecloth-lined mesh strainer. Discard the vegetables, herbs and any other chunky parts.<\/p>\n<p><em>Editor&#8217;s Tip<\/em>: This is a good time to taste the turkey stock to adjust the seasoning. Since you used an already-roasted bird, there will be some seasoning. But if you want to add extra salt or pepper, do it before it cools.<\/p>\n<h3>Step 3: Skim the fat and store<\/h3>\n<p>If using the turkey stock immediately, skim fat from the top now. Or refrigerate the broth for eight hours or overnight, then skim fat from surface (this allows the fat to solidify, making it easier to remove from the surface). Store in airtight containers in the refrigerator or freezer.<\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Use your slow cooker:<\/strong> You can use the slow cooker to make your turkey stock. Put everything in the cooker, turn it to low, and cook for up to 10 hours. When it\u2019s finished, follow the steps above for straining, skimming the fat and storing.<\/li>\n<li><strong>Use your Instant Pot:<\/strong> To make turkey stock in a pressure cooker, put all the ingredients in the pot (you may need to cut the carcass into smaller pieces). Cover with water. Cook on high pressure for 60 minutes, and then use a natural pressure release. Follow the above instructions for straining, skimming and storing the stock.<\/li>\n<li><strong>Add different herbs or spices<\/strong>: You can add or subtract any fresh herbs here, but parsley, sage, rosemary and thyme are the most common. Or try pink peppercorns or a few pieces of fresh ginger for turkey stock with some extra flair.<\/li>\n<\/ul>\n<h2>How to Store and Freeze Turkey Stock<\/h2>\n<p>Store turkey stock in glass jars with tight-fitting lids or other airtight containers in the refrigerator for up to four days. Freeze the stock in freezer-safe containers or bags for up to six months.<\/p>\n<h2>Turkey Stock Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1926131\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Homemade-Turkey-Stock-FT23_39081_ST_1006_5.jpg?fit=700%2C467\" alt=\"Homemade Turkey Stock\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Can you overcook turkey stock?<\/h3>\n<p>Yes, especially if it\u2019s at a rolling boil. To ensure your stock doesn\u2019t overcook, make sure it simmers over low heat for an extended amount of time. Cooking over a high heat for a long time emulsifies the fat, making it nearly impossible to separate and remove. It also kills the subtle flavors you\u2019re looking for from the aromatics.<\/p>\n<h3>How do you use turkey stock?<\/h3>\n<p>Use turkey stock the same way you\u2019d use chicken stock: in <a href=\"https:\/\/www.tasteofhome.com\/recipes\/turkey-soup\/\" data-name=\"www.tasteofhome.com\/recipes\/turkey-soup\/\" data-module=\"content engagement\" data-position=\"embedded links\">turkey soup<\/a>, stews, stir-fries, sauces. You can even drink it straight if you want. If you&#8217;re subbing it in for chicken stock, like in this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/turkey-potpies\/\" data-name=\"www.tasteofhome.com\/recipes\/turkey-potpies\/\" data-module=\"content engagement\" data-position=\"embedded links\">turkey potpie<\/a> recipe or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cream-of-turkey-and-wild-rice-soup\/\" data-name=\"www.tasteofhome.com\/recipes\/cream-of-turkey-and-wild-rice-soup\/\" data-module=\"content engagement\" data-position=\"embedded links\">turkey and wild rice soup<\/a>, make sure to check the salt level in whatever you\u2019re cooking (it may need more seasoning).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Put your turkey carcass to good use for this gorgeous, richly flavored turkey stock. It,\u00c4\u00f4s the perfect base for soups, stews and other dishes down the line.<\/p>\n","protected":false},"author":7884,"featured_media":1965326,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[306714,304423,304358,304328,305487,304390,304343,303966,304408,304368,303887,306848,307307,324623,304388,306699,304028,304005,303883,304468,307413,304403],"categories-v2":[312710,308821,308988,308984,308481,310796,308761,308993,308495,308813,308745,308478,309603,310342,309177,308752,312672,308609,308549,308476,308875,310442,312891,340273,308812],"coauthors":[343259],"recommended_recipes":[{"post_title":"Slow-Cooker Turkey Breast","post_link":"\/recipes\/slow-cooker-turkey-breast\/","post_image":"\/wp-content\/uploads\/2018\/01\/Slow-Cooker-Turkey-Breast_EXPS_FT20_56214_F_0730_1.jpg"},{"post_title":"Homemade Italian Turkey Sausage","post_link":"\/recipes\/homemade-italian-turkey-sausage\/","post_image":"\/wp-content\/uploads\/2024\/10\/Homemade-Italian-Turkey-Sausage_EXPS_TOHD24_21995_EricKleinberg_6.jpg"},{"post_title":"Old-Fashioned Turkey Noodle Soup","post_link":"\/recipes\/old-fashioned-turkey-noodle-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/Old-Fashioned-Turkey-Noodle-Soup_EXPS_FT24_28022_ST_0402_1.jpg"},{"post_title":"Turkey Curry","post_link":"\/recipes\/turkey-curry\/","post_image":"\/wp-content\/uploads\/2025\/01\/Turkey-Curry_EXPS_TOHD24_754_SheriSilver_2.jpg"},{"post_title":"Turkey Soup Recipe","post_link":"\/recipes\/turkey-soup\/","post_image":"\/wp-content\/uploads\/2024\/10\/Turkey-Soup_EXPS_FT23_3791_ST_1003_2.jpg"},{"post_title":"How to Make Beef Stock the Old-Fashioned Way","post_link":"\/article\/how-to-make-beef-stock\/","post_image":"\/wp-content\/uploads\/2017\/06\/GHTJM17_205659_C03_29_11b_750x420.jpg"},{"post_title":"Roast Turkey","post_link":"\/recipes\/seasoned-roast-turkey\/","post_image":"\/wp-content\/uploads\/2018\/01\/Seasoned-Roast-Turkey_EXPS_TBZ23_36695_DR_06_27_3b.jpg"},{"post_title":"Turkey Casserole","post_link":"\/recipes\/cheddar-turkey-casserole\/","post_image":"\/wp-content\/uploads\/2025\/01\/Turkey-Casserole_EXPS_TOHD24_41778_JuliaHartbeck_7.jpg"},{"post_title":"BBQ Turkey","post_link":"\/recipes\/bbq-turkey\/","post_image":"\/wp-content\/uploads\/2018\/01\/Barbecued-Turkey_EXPS_FT20_139594_F_0909_1.jpg"},{"post_title":"Turkey Corn Chowder","post_link":"\/recipes\/turkey-corn-chowder\/","post_image":"\/wp-content\/uploads\/2021\/08\/Turkey-Bacon-and-Corn-Chowder_EXPS_RC21_260903_E07_22_4b.jpg"},{"post_title":"Homemade Turkey Seasoning","post_link":"\/recipes\/homemade-turkey-seasoning\/","post_image":"\/wp-content\/uploads\/2025\/01\/Homemade-Turkey-Seasoning_EXPS_FT23_258173_EC_0927_3.jpg"},{"post_title":"Make-Ahead Turkey Gravy","post_link":"\/recipes\/make-ahead-turkey-gravy\/","post_image":"\/wp-content\/uploads\/2018\/01\/Make-Ahead-Turkey-Gravy_EXPS_TOHON21_39744_E06_17_4b_v2.jpg"},{"post_title":"Make-Ahead Turkey and Gravy","post_link":"\/recipes\/make-ahead-turkey-and-gravy\/","post_image":"\/wp-content\/uploads\/2017\/09\/Make-Ahead-Turkey-and-Gravy_exps132859_TH132104C06_27_3b_RMS.jpg"},{"post_title":"Turkey Pie","post_link":"\/recipes\/turkey-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19212_QC10253D33B.jpg"},{"post_title":"Want to Cook Turkey Stuffing? Read This First.","post_link":"\/article\/cooking-stuffing-in-a-turkey-can-be-dangerous-heres-why\/","post_image":"\/wp-content\/uploads\/2017\/10\/preparing-stuffed-turkey-for-holidays-827599728.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Homemade-Turkey-Stock_EXPS_FT23_39081_ST_1006_4.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/homemade-turkey-stock\/","name":"Turkey Stock","datePublished":"2018-01-01","dateModified":"2024-09-05","prepTime":"PT10M","cookTime":"PT01H50M","totalTime":"PT02H00M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Homemade-Turkey-Stock_EXPS_FT23_39081_ST_1006_4.jpg","height":1200,"width":1200},"recipeCategory":"","description":"Put your turkey carcass to good use for this gorgeous, richly flavored turkey stock. It\u2019s the perfect base for soups, stews and other dishes down the line.","recipeIngredient":["1 leftover turkey carcass (from a 12- to 14-pound turkey)","4 quarts water","2 medium carrots, sliced","2 celery ribs, sliced","1 medium onion, sliced","3 fresh thyme sprigs","2 teaspoons minced fresh basil","1 sprig fresh parsley","1 bay leaf","1 garlic clove, minced"],"recipeInstructions":[{"@type":"HowToStep","name":"Put everything in a pot","text":"Place the turkey carcass, water, carrots, celery, onion, thyme, basil, parsley, bay leaf, and garlic in a stockpot. Bring to a boil. Reduce the heat, cover and let the brew simmer for 1 hour and 30 minutes. Editor's Tip: If you reserved the neck, giblets or any other uncooked parts, heat them with the carcass (and maybe a little olive oil or leftover turkey drippings) before adding the vegetables, herbs and water. That little bit of caramelization will create an even richer-tasting turkey stock.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Homemade-Turkey-Stock-FT23_39081_ST_1006_2.jpg?fit=700,467"},{"@type":"HowToStep","name":"Cool and strain the stock","text":"Discard the turkey carcass, and let the stock cool for one hour. Then strain everything through a cheesecloth-lined mesh strainer. Discard the vegetables, herbs and any other chunky parts. Editor's Tip: This is a good time to taste the turkey stock to adjust the seasoning. Since you used an already-roasted bird, there will be some seasoning. But if you want to add extra salt or pepper, do it before it cools.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Homemade-Turkey-Stock-FT23_39081_ST_1006_3.jpg?fit=700,467"},{"@type":"HowToStep","name":"Skim the fat and store","text":"If using the turkey stock immediately, skim fat from the top now. Or refrigerate the broth for eight hours or overnight, then skim fat from surface (this allows the fat to solidify, making it easier to remove from the surface). Store in airtight containers in the refrigerator or freezer."}],"recipeYield":"3-1\/2 quarts","author":[{"@type":"Person","name":"Lesley Balla"}],"nutrition":{"@type":"NutritionInformation","calories":" 33 calories","fatContent":"1g fat (0 saturated fat)","cholesterolContent":"1mg cholesterol","sodiumContent":"89mg sodium","carbohydrateContent":"1g carbohydrate (0 sugars","fiberContent":"0 fiber)","proteinContent":"2g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6666665,"reviewCount":3,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-12-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cwbuff"},"reviewBody":"I made this turkey stock with my Thanksgiving turkey carcass.  Very good, delicately-flavored stock.  However, mine came out darker-colored than that shown in the photo.  Fresh basil is a different, delicious flavor for stock.  Of course, it has no salt or pepper as it is intended to be used in other recipes.  However, I'm going to have to buy one of those rubber muffin tins so I can freeze it in 1\/4 cup amounts and pop them out to keep in the freezer.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cwbuff2"},"reviewBody":"Tasty, delicately flavored stock.  The fresh basil is a delicious and different ingredient from most stocks.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"carolanne1210"},"reviewBody":"This is identical to the recipe my Mom used for 50 years.  It is delicious, freezes well, and so is always available for cooking, adding to gravies, or even a quick lunch with some noodles thrown in.My Mom called it \"Fowl Chowder\"!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"39081","romance_copy_dek":"Put your turkey carcass to good use for this gorgeous, richly flavored turkey stock. It\u2019s the perfect base for soups, stews and other dishes down the line.","enhanced_recipe_title":"Homemade Turkey Stock","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 leftover turkey carcass (from a 12- to 14-pound turkey)","IngredientText":"1 leftover turkey carcass (from a 12- to 14-pound turkey)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 quarts water","IngredientText":"4 quarts water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 medium carrots, sliced","IngredientText":"2 medium carrots, sliced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 celery ribs, sliced","IngredientText":"2 celery ribs, sliced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 medium onion, sliced","IngredientText":"1 medium onion, sliced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 fresh thyme sprigs","IngredientText":"3 fresh thyme sprigs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons minced fresh basil","IngredientText":"2 teaspoons minced fresh basil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 sprig fresh parsley","IngredientText":"1 sprig fresh parsley"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 bay leaf","IngredientText":"1 bay leaf"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 garlic clove, minced","IngredientText":"1 garlic clove, minced"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Homemade-Turkey-Stock_EXPS_FT23_39081_ST_1006_4.jpg","RecipeId":39081,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Homemade Turkey Stock Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Homemade-Turkey-Stock_EXPS_FT23_39081_ST_1006_4.jpg","ContributorId":null,"Firstname":"Angela","Lastname":"Goodman","City":"Kaneohe","StateDescription":"Hawaii","IsCommunityCook":false,"TimeCallout":"Prep: 10 min. 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