Turkey Stock

Easy turkey stock recipe
Dagny Willis / Getty Images
Ratings (5)
  • Total: 4 hrs 15 mins
  • Prep: 15 mins
  • Cook: 4 hrs
  • Yield: 1 Gallon (16 servings)
Nutritional Guidelines (per serving)
191 Calories
6g Fat
8g Carbs
25g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Turkey stock is a great thing to make from a leftover turkey carcass, like if you want to make turkey soup or turkey chili the next day.

If you want to make turkey stock before you've roasted your turkey, like to make turkey gravy, you can use the neck and giblets, but you'll probably want to see if you can get some extra turkey bones from your butcher.


  • For the Sachet
  • 1/2 teaspoon dried thyme
  • 3 to 4 black peppercorns
  • 1 whole clove
  • 3 to 4 stems parsley
  • 1 bay leaf
  • For the Stock
  • 5 pounds turkey bones
  • 1 medium onion (peeled and chopped)
  • 1 medium rib celery (chopped)
  • 1 medium carrot (peeled and chopped)

Steps to Make It

  1. Gather the ingredients.

  2. Tie the thyme, peppercorns, clove, parsley stems and bay leaf into a piece of cheesecloth.

  3. Rinse the turkey bones in cold water and transfer to a heavy-bottomed stockpot.

  4. Add enough cold water to the pot to completely cover the bones, about 5 quarts.

  5. Bring the pot to a boil, then immediately drain and rinse bones.

  6. Return the blanched bones to the pot and again cover with fresh, cold water.

  7. Bring the pot to a boil, then lower the heat to a simmer.

  8. Skim off the scum that rises to the surface.

  9. Add chopped carrots, celery, and onion (also called mirepoix) to the pot along with the sachet; tie the sachet string to the stockpot handle for easy retrieval later.

  10. Simmer for about 4 hours, continuing to skim the impurities that rise to the surface. The liquid will evaporate, so make sure there's always enough water to cover the bones.

  11. After 4 hours, remove from the heat and strain the stock through a sieve lined with a few layers of cheesecloth.

  12. Cool the stock quickly, using an ice bath if necessary, and then refrigerate or freeze.

Recipe Tips and Variations

  • Neck, back, ribs and wings are good choices for making stock.
  • Always start with cold water. This helps extract more collagen, giving the stock more body.
  • Don't let the stock boil. It should stay at a gentle simmer.
  • Don't stir the stock as it simmers! All you need to do while it simmers is skim the scum off the top, and add water if it drops too low.
  • For an illustration of a sachet, see this glossary entry on the sachet d'epices.