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.
- 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
- shepherd's pie
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]
- 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)
- kitchen shears
- fine mesh strainer
- storage containers or ziploc bags
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 data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.