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This easy turkey stock recipe shows you how to make turkey stock from roast turkey bones. Reduce waste, save money, and use this silky, delicious stock for soup, casserole, and turkey gravy!
Why you'll love this turkey stock recipe
Turkey stock is a delicious bone broth made by simmering leftover turkey carcass in water, often with vegetables and herbs or seasonings. I'm sharing both stove and pressure cooker methods. They're so easy, even beginner cooks have this one in the bag!
This silky bone broth is also called liquid gold – and the retail price reflects it. So, if you like to save money, don't throw away those leftover turkey bones. Instead, make this easy stock recipe to turn bones into a nutrient-dense cooking broth.
- Turkey carcass - This refers to the bones left over after turkey meat is stripped. It can be a turkey leg, breast bone, or whole cavity. It can also include soft tissue such as skin and gristle.
- Onion, carrots, and celery - These aromatics create the flavor trifecta also known as mirepoix.
- Garlic cloves - This is optional and there's no need to peel garlic for this recipe. But do crush the cloves to release juices.
- Thyme, rosemary, and sage - Preferably fresh, but dried herbs will work too.
- Whole black peppercorns - These add a delicate pepper flavor and depth to the stock.
How to make turkey stock
First, remove all meat from the turkey carcass. Place ingredients in a 4-quart stock pot or 6-quart Instant Pot. Add water to cover ingredients by a few inches or more if you want more stock.
Stove method: Bring everything to a boil. Reduce heat and simmer on the lowest heat setting for 3-4 hours, skimming fat as needed.
Pressure cooker method: Close and lock the lid. Pressure cook on LOW setting for 60 minutes. Use natural pressure release (NPR) to release steam. This takes about 30 minutes.
Here is what the cooked turkey stock looks like using either method. I prefer to cool the stock for an hour before handling it.
Refrigerate for up to 5 days or freeze for 90 days or longer if vacuum sealed.
What can I make with turkey stock?
Use this delicious turkey stock as you would any broth for gravy, stews, cooking beans from scratch, Sausage and Apple Stuffing, mashed potatoes, Thanksgiving dressing, and even risotto. This stock is naturally popular around the biggest turkey holiday of the year. It adds a beautiful turkey flavor to classic creamy mushroom soup for green bean casserole!
Storing and freezing turkey stock
Always cool the stock completely before storing. Refrigerate in airtight containers for up to 5 days or freeze for up to 90 days (or longer if vacuum sealed). Here are some storage options:
- 16 ounce canning jars with plastic canning jar lids (leave 2 inches of headspace to allow for expansion)
- deli containers - Non-glass option for freezing portioned containers
- freezer bags are easy to fill when using a freezer bag stand
- food sealer with vacuum containers
- ice cube trays - You would need quite a few for this recipe.
Note: I use canning jars for the refrigerator and freezer-safe containers or zip-top bags to save freezer space.
- Use kitchen shears to cut bones into smaller pieces to fit your stock pot or pressure cooker, if needed.
- This turkey stock recipe includes vegetables and aromatics, but cooked turkey bones are all you need to make this delicious broth.
- Keep produce prep minimal. Tedious dicing and peeling are simply unnecessary. Coarsely chop onions, carrots, celery, and garlic because it will all be strained later.
Frequently asked questions
Turkey stock is made with turkey bones but can also include vegetables such as onion, carrot, celery, and fresh herbs.
Yes. Turkey stock is bone broth because it is made with bones. However, turkey broth is made with turkey meat and not bones. Stock and broth are often made with vegetables and aromatics.
Our favorite holiday recipes
- Cranberry Orange Sauce
- Garlicky Roasted Mushrooms
- Fresh Green Bean Casserole
- Pressure Cooker Mashed Potatoes
Easy Turkey Stock Recipe
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- ½ pound Turkey Bones
- 1 medium Onion unpeeled and halved
- 1 large Carrot coarsely chopped
- 2 ribs Celery coarsely chopped
- 5 cloves Garlic smashed
- 3-4 sprigs Fresh Thyme or ½ tsp dried
- 1 sprig Fresh Rosemary or ¼ tsp dried
- 5-7 Fresh Sage Leaves or ½ tsp dried
- ½ teaspoon Whole Black Peppercorns
- 12 cups Cold Water
Stove instructions (Pressure cooker instructions below)
- Place all ingredients in the soup pot.
- Bring everything to a boil.
- Reduce heat, cover, and simmer 3 to 4 hours. Skim any foam from the surface as needed.
- Strain the turkey stock through a fine mesh strainer or cheesecloth. Discard strained ingredients.
- Cool the stock completely and refrigerate in airtight containers for up to 5 days or freeze for up to 90 days.
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Place all ingredients in the pressure cooker and secure the lid.
Set the pressure release valve to “Sealing”.
Select "Manual" or "Pressure Cook” and adjust to LOW pressure for 60 minutes.
When the cook cycle is done, allow the pot to sit undisturbed for 30 minutes for a natural pressure release (NPR).
Carefully turn the pressure release valve to “Venting” to release any remaining steam.
- Continue with step 4 in the recipe instructions above.