How to make turkey stock from roasted turkey, vegetables, and herbs. Use as turkey broth for soup recipes, gravy, risotto, casseroles, or any recipes made with broth. Check out these leftover turkey recipes while you're at it!
This easy turkey stock recipe uses the bones from a turkey carcass, fresh vegetables, seasonings, and water. Also known as “liquid gold”, this stock deepens the flavor of any soup, gravy, mashed potatoes, risotto, casseroles...basically any recipe that calls for liquid stock. I used the carcass from my Roast Turkey Breast recipe, which yielded a 1/2 lb. bones. This turkey broth recipe is the perfect way to get all the mileage from your holiday turkey.
Key ingredients
- turkey carcass (from whole turkey or roast turkey breast)
- onion (white or yellow), carrots, and celery - the flavor trifecta!
- garlic cloves - no need to peel or but feel free to crush to release juices
- thyme, rosemary, and sage - preferably fresh, but dried will work too
- salt and whole black peppercorns
- water - filtered water, if possible
How to make stock from turkey carcass
After you've cleaned all the delicious turkey off the carcass, you can use any part of the bones and connective tissue to make turkey stock. Here's how:
- If the carcass is too large for your pot, use kitchen shears to cut it into smaller pieces
- Coarsely chop the onions, carrots, and celery. Don't bother peeling the whole garlic cloves, but do give it a smash to break it open.
- Put everything into the pot (soup pot or Instant Pot).
- If stove cooking: Bring everything to a boil. Reduce heat, cover, and simmer 1-2 hours. Skim fat off the top as needed.
- If pressure cooking: Pressure cook on high for 120 minutes and allow a natural pressure release (about 30 minutes).
- Once the turkey stock has finished cooking, cool it down enough to handle safely and strain it into containers, discarding all of the solid ingredients.
- Refrigerate or freeze until ready to use.
How to use turkey bone broth
You can use turkey broth for just about any recipe that calls for chicken broth. Here's a list of ideas for you...
- most soup recipes
- cooking dried beans
- turkey chili
- cooking liquid for mashed potatoes
- casseroles
- shepherd's pie
- risotto
How to store turkey stock
Allow turkey stock to cool completely and refrigerate up to 5 days or freeze up to 90 days. Here are my storage options...
- 1 quart wide mouth canning jars with plastic lids
- 1 quart freezer bags and bag stand (also called Baggy Rack)
- food sealer bags
- ice cube trays (you would need quite a few for this recipe)
Note: I use the canning jars (only) for the refrigerator; i.e., not in the freezer (for fear of breakage). I use freezer bags for the freezer (to save space) or freezer-safe plastic containers. The ice cube trays are another great way to freeze turkey stock.
Grab these easy holiday recipes
- Herb Roasted Turkey Breast
- Leftover Turkey Recipes
- Apple Sausage Stuffing
- Baked Spinach Artichoke Dip
- 5-Minute French Onion Dip
- Garlicky Roasted Mushrooms
- Instant Pot Mashed Potatoes
- Vegan Green Bean Casserole
- No-Bake Peanut Butter Pie
Turkey Stock [Turkey Broth]
Ingredients
- 1 Turkey Carcass, or Turkey Breast Carcass
- 1 medium Onion, halved and unpeeled
- 2 Carrots, chopped
- 2 Celery Ribs, chopped
- 5 Garlic Cloves, unpeeled
- 3-4 sprigs Fresh Thyme
- 1 sprig Fresh Rosemary
- 5-7 Fresh Sage Leaves
- 1 tsp Kosher Salt
- 1/2 tsp Black Peppercorns
- 12 cups Water (cold)
Equipment
- kitchen shears
- fine mesh strainer
- storage containers or ziploc bags
Recipe Instructions
How to make turkey stock in the Instant Pot
- Place all ingredients in the Instant Pot and secure the lid. Note: use kitchen shears to cut turkey carcass, if needed.
- Set pressure release valve to “Sealing”.
- Select "Manual" or "Pressure Cook” and adjust to HIGH pressure for 120 minutes.
- When cook cycle is done, allow the pot to sit undisturbed for 30 minutes for a natural pressure release (NPR). Turn pressure release valve to “Venting” to release any remaining steam.
- Allow stock to cool enough to safely transfer to a storage container or bowl, using a fine mesh strainer to capture solid ingredients.
- Refrigerate up to 5 days or freeze up to 90 days.
How to make turkey stock on the stove
- Place all ingredients in a 4 quart pot.
- Bring everything to a boil. Reduce heat, cover, and simmer 1-2 hours, skimming fat as needed.
- Cool down enough to handle safely to strain turkey stock into containers and discard strained ingredients.
- Refrigerate or freeze until ready to use.
Nutrition
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Mary Pat says
This sounds perfect for my gumbo. I only had a 3 lb half turkey breast. How should I modify the water for the Instant Pot? Thanks!
Hi Mary Pat, I'm not sure what you're asking here...can you rephrase the question? Thanks so much 🙂
JB says
We just turned our turkey breast carcass into turkey stock via your Instant Pot method. It's so simple and delicious. Gonna make turkey pot pie with it later and freeze the rest. Makes the best turkey gravy too. Another winner Kitchen Girl!
Yay, JB! Isn't it the best knowing that the turkey breast is getting used to the fullest extent? I love it!! Glad you're happy with this one 🙂
Angela says
I am a big fan of stocking my freezer any time I can. This turkey stock recipe is wonderful and so easy to make.
Yay Angela! That makes two of us 🙂 Thanks and so glad you enjoyed it!
Lizet Bowen says
Thank you! I love reading all the details. I think the more information you add, the better I can make it at home. This year my turkey stock was a success. 🙂
You're so welcome, Lizet! I'm so glad you're enjoying the recipe 🙂
Jenn says
I love the idea of adding herbs to turkey stock when cooking it. I bet it lends a lovely flavor! Can't wait to try it this way next time!
Yep, the herbs add even more flavor to an already yummy turkey stock 🙂 Glad you can enjoy this one...thanks!
Beth says
Turkey stock is a great idea! I can't wait to give this a try! So excited!
Thanks, Beth 🙂 Glad you can enjoy it!
Dannii says
You can't beat homemade stock. This has so much flavor!
Totally agree, Dannii! So glad you enjoy it too 🙂