Easy Turkey Stock Recipe

5 from 9 votes

This easy turkey stock recipe shows you how to make turkey stock from turkey bones using a stove or pressure cooker. Reduce waste, save money, and use this silky, delicious stock for soup, casserole, and gravy!

Prep Time5

Cook Time2

Total Time2 5

Course: Soup

Cuisine: American

Diet: Gluten Free

Servings: cups

Calories: 48kcal

Author: Traci

Equipment

kitchen shears optional
chef's knife
cutting board
4.5-quart Dutch oven or stockpot or any size pressure cooker
9-inch fine mesh sieve
16 ounce canning jars or other airtight containers
ziploc bags for bag storage
Ziploc bag stand optional

Ingredients

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 teaspoon dried
1 sprig Fresh Rosemary or ¼ teaspoon dried
5-7 Fresh Sage Leaves or ½ teaspoon dried
½ teaspoon Whole Black Peppercorns
12 cups Cold Water

Instructions

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.

Notes

Pressure cooker instructions

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.

Nutrition