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A ladle holding golden turkey stock above a Dutch oven on a wooden table, with fresh vegetables nearby.
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Easy Turkey Stock Recipe

This easy turkey stock recipe is a savory, herby stock made from the turkey parts you might otherwise toss, perfect for gravy, soups, and stuffing. I make it two ways: with the raw backbone and neck from my spatchcock turkey, or with the leftover carcass after the holiday meal. Either way, you simmer it with onion, carrots, celery, garlic, and fresh herbs for about 2 hours.
Prep Time5 minutes
Cook Time2 hours
Total Time2 hours 5 minutes
Course: Gravy, Sauce, Soup
Cuisine: American
Diet: Gluten Free
Servings: 8 (8-9 cups)
Calories: 85kcal
Author: Lyuba Brooke

Ingredients

  • 1 Leftover turkey carcass OR raw turkey backbone and turkey neck
  • 1 yellow onion chopped
  • 3 carrots chopped
  • 2 celery ribs chopped
  • 4-5 garlic cloves smashed
  • 1 Tbsp whole peppercorns
  • 3-4 sprigs thyme
  • 2-3 sprigs sage
  • 3-4 sprigs parsley
  • 10-12 cups water
US Customary - Metric

Instructions

  • Place the turkey carcass OR the turkey neck and backbone into a large pot.
  • Add roughly chopped onion, roughly chopped carrots, roughly chopped celery stalks, whole peppercorns, smashed garlic cloves, and sprigs of fresh parsley, sage and thyme.
  • Add cold water to fully cover everything by about 1-2 inches. (Note that everything will float, so don't let it fool you.)
  • Bring the pot to a gentle boil, then reduce to a low simmer. Simmer uncovered for about 2 hours.
    Expert tip: skim off the foam and bits that float to the top, especially during the first hour.
  • Strain the stock through a fine-mesh strainer and discard the solids. Use right away or let cool and store in the refrigerator for 1-2 days or freezer for up to 3 months.

Notes

  • Dried herbs: if you need to use dried herbs instead of fresh, use1 tablespoon of dried parsley, 1 teaspoon of dried rubbed sage and 2 teaspoon of dried thyme.
  • Keep it at a gentle simmer: just an occasional bubble, and skim off any foam that rises so the stock stays clear.
  • Store: cool the stock quickly and refrigerate in airtight jars for 1-2 days.
  • Freeze: in freezer bags or containers for up to 3 months, filled no more than 3/4 full.

Nutrition

Calories: 85kcal | Carbohydrates: 8g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 353mg | Potassium: 248mg | Sugar: 4g | Vitamin A: 7IU | Vitamin C: 0.5mg | Calcium: 16mg | Iron: 0.5mg