How to make turkey stock with leftover turkey bones, vegetables, and herbs. Use as turkey broth for soup recipes, gravy, risotto, casseroles, or any recipes made with turkey stock or 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.
Grab my easy HOLIDAY RECIPES
Turkey stock recipe ingredients
- turkey carcass (from whole turkey or roast turkey breast)
- onion
- carrots
- celery
- garlic cloves
- thyme, rosemary, and sage
- salt
- black peppercorns
- water
How to make turkey stock in the Instant Pot
* see recipe card below for FULL PRINTABLE recipe
- Place all ingredients in the pressure cooker and secure the lid. Use kitchen shears to cut turkey carcass, if needed.
- Pressure cook on high for 120 minutes.
- Allow a natural pressure release (about 30 minutes).
- Cool down enough to handle safely to strain stock into containers and discard solid ingredients.
- Refrigerate or freeze until ready to use.
How to make turkey stock on the stove
* see recipe card below for FULL PRINTABLE recipe
- Place all ingredients in a 4 quart soup pot. Use kitchen shears to cut turkey carcass, if needed.
- Bring everything to a boil. Reduce heat, cover, and simmer 1-2 hours. Skim fat off the top as needed.
- Cool down enough to handle safely to strain stock into containers and discard strained ingredients.
- Refrigerate or freeze until ready to use.
How to use turkey stock or turkey broth
You can use this stock 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)
- 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.
Recommended tools
- kitchen shears (to cut turkey carcass)
- chef knife
- cutting board
- 6 qt Instant Pot or 4 quart soup pot
- mesh strainer and large container or bowl (to strain)
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)
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.
TOOLS NEEDED
- kitchen shears
- fine mesh strainer
- storage containers or ziploc bags
Nutrition
Grab my easy HOLIDAY RECIPES
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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 🙂
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!
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 🙂
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!
Turkey stock is a great idea! I can't wait to give this a try! So excited!
Thanks, Beth 🙂 Glad you can enjoy it!
You can't beat homemade stock. This has so much flavor!
Totally agree, Dannii! So glad you enjoy it too 🙂