Homemade Turkey Stock

If you’ve gone to the trouble to roast the turkey for Thanksgiving, then you might as well take the next step and make homemade turkey stock.

Homemade Turkey Stock


  • Turkey carcass and reserved neck
  • 1 onion, quartered
  • 2-3 celery stalks
  • 2-3 carrot sticks
  • 1 garlic head, remove some of the white papery cover, cut in half crosswise
  • 10-12 sprigs of fresh parsley and sage
  • 2 bay leaves
  • 10 peppercorns
  • 1 tsp salt

1. Place all of the ingredients in a large stock pot and cover with water about 2 inches above the ingredients.

2. Cover. Bring to a boil. Uncover and reduce to a simmer for 2 – 3 hours. Stirring occasionally.

3. Allow to cool. Carefully, spoon or pour the stock, veggies, herbs through a sieve into a big bowl. Press juices out of veggies and herbs. Discard bones, veggies, herbs. Stir well and allow to cool down completely. Remove any fat that rises to the top.

I have found turkey stock to be more gelatinous than chicken stock once it has cooled down. Do not be alarmed. That is a good thing. It thins out when cooked in dishes or soups.

The stock will last a few days in the fridge. I like to freeze in 1 cup and 24 oz freezer containers.













After 3 hours:

Pour the stock through a seive:

You can also make turkey stock in the crock pot.

Do you make homemade turkey stock?


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