Easy Homemade Turkey Stock
Take your gravy and turkey soup to the next level with this Easy Homemade Turkey Stock Recipe! It’s so easy to make with just a few simple ingredients, and recipe includes stove top and Instant Pot instructions!
**This recipe was originally published in November 2015. The text and recipe have been updated with more helpful information.
Thanksgiving is my favorite holiday, and I’ve hosted it for over 15 years. I’ve got things down to a science, and I get as many things done in advance as possible!
Every year I make a turkey a few weeks in advance and use the carcass for this Homemade Turkey Stock recipe. Homemade stock is essential for my turkey gravy, which I freeze and reheat on Thanksgiving.
It’s also necessary for my favorite Turkey Wild Rice Soup, which I love almost as much as Thanksgiving dinner. 🙂
Why you’ll love this recipe:
- The gelatin from the bones gives homemade turkey stock a silky mouthfeel that translates over to your sauces, soups, and gravies. And the flavor is just unbeatable!
- It’s easy to make with just a few simple ingredients.
- You can make this recipe with any uncooked turkey parts including wings, legs, neck, backbone from spatchcock turkey or roasted turkey carcass.
- Stock is freezer friendly. Store in an air tight container in the freezer for up to 3 months.
Turkey stock ingredients
Aside from the turkey parts, this turkey stock recipe takes only a few simple ingredients that you probably already have on hand.
Ingredient notes
- Turkey. You may use uncooked turkey parts such as wings, neck, giblets or backbone from a spatchcock turkey. Pro tip: Don’t throw out that turkey carcass! You will get a deeper flavored stock by using the carcass from a roasted turkey, and the entire carcass may be frozen until you’re ready to use it.
- Vegetables. Like every great soup, this turkey stock recipe requires onion, carrot and celery, which is referred to as the mirepoix in French cooking. These ingredients are the building blocks of great flavor, and I don’t recommend omitting them.
- Fresh herbs. Fresh parsley and thyme are classic stock ingredients due to their subtle flavor. I highly recommend using fresh herbs as opposed to dried as dried herbs have a more intense flavor.
- Bay leaf. Dried bay leaf has a more subtle flavor than fresh bay leaf, so dried is recommended. One leaf is plenty to impart a nice flavor to your stock.
- Peppercorns. Whole peppercorns are also a classic addition to homemade stock. Black, green or multi colored peppercorns are all fine to use.
How to make this recipe
Turkey stock is extremely easy to make and requires only a few minutes of prep. Recipe includes stove top and Instant Pot instructions!
Prepare the bouquet garni
The bouquet garni is simply a bundle of your loose ingredients, or fresh thyme, parsley, bay leaf and peppercorns.
These ingredients may be wrapped in cheesecloth or the large green top from a leek, or simply tossed in as is and strained out at the end.
- Place the herbs, bay leaf and peppercorns on a piece of cheesecloth or the dark green top of a leek.
- Fold up the sides around the ingredients.
- Secure well with kitchen twine.
Prepare the stock
- Place your turkey parts, onion, carrot, celery and bouquet garni into a large pot or Instant Pot and fill with water until 2″ over the ingredients. If using the Instant Pot, make sure the ingredients do not go over the fill line.
- For stove top: Bring to a boil, then immediately reduce the heat to a simmer and cook for 3 – 3 1/2 hours, skimming the fat from the top occasionally. For Instant Pot turkey stock: cook at high pressure for 1 – 1 1/2 hours, then quick release the pressure.
- Remove the carcass, vegetables and bouquet garni and discard. Strain the stock through a fine mesh sieve into a large bowl and cool completely.
- Skim any fat off of the top and store in an air tight container in the refrigerator for up to 5 days or freeze for up to 3 months.
FAQs
The terms stock and broth are used interchangeably, and are very similar. They’re both made with vegetables, but the difference is that stock is made from just bones and broth is made from meat.
The collagen from turkey bone broth is thought to be good for joints as well as the digestive system.
Turkey stock may be used in gravy, soups, stews, or anywhere that you would use chicken stock.
If stock is boiled, the fat is distributed throughout the liquid, giving it a cloudy appearance. When simmered, the fat rises to the top where it may be skimmed.
Homemade stock must be completely cooled before it is stored. The quickest way to cool homemade stock is to add ice and rock salt to a large bowl, followed by some cold water. Place the bowl of turkey stock in the ice water and stir occasionally until cool.
Store stock in an air tight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Recipe notes
- You may use any amount of uncooked turkey parts such as wings, neck, giblets or backbone from a spatchcock turkey.
- Pro tip: Don’t throw away the carcass from your roasted turkey! You will get deeper flavored stock by using roasted bones, and the entire carcass may be frozen for up to 3 months.
- Store stock in the refrigerator for up to 5 days, or freeze for up to 3 months.
- This recipe is also perfect for chicken stock!
- Fresh thyme and parsley are recommended for this recipe for their subtle flavor — dried herbs have a more intense flavor. Be sure to use dried bay leaf over fresh, however, as fresh bay leaves have a more intense flavor than dried.
See all of my Thanksgiving recipes.
More stock recipes:
More turkey recipes you’ll love:
If you make this recipe I’d love to hear from you! Leave a recipe and comment below or tag me @flavorthemoments on Instagram!
Easy Homemade Turkey Stock
Ingredients
Turkey parts:
- Cooked or raw turkey parts wings, necks, backbone (if butterflied), and giblets (do not use liver!), trimmed of excess fat, and cut into smaller pieces if necessary*
Aromatics:
- 1 onion peeled and quartered
- 1 large carrot cut into large pieces
- 1 large stalk celery cut into large pieces
Bouquet garni:
- 1 small piece of cheesecloth or the dark green top of a leek optional
- kitchen twine optional
- 1 sprig fresh thyme
- 1 sprig Italian flat leaf parsley
- 1 dried bay leaf
- 6 peppercorns black, green or multi colored are fine
Instructions
Prepare the bouquet garni
- Place the herbs, bay leaf and peppercorns on a piece of cheesecloth or the dark green top of a leek.
- Fold up the sides around the ingredients.
- Secure well with kitchen twine.
Prepare the stock
- Place the turkey bones, onion, carrot, celery and bouquet garni into a large pot or Instant Pot and fill with water until 2" over the ingredients. If using the Instant Pot, make sure the ingredients do not go over the fill line.
- For stove top: Bring to a boil, then immediately reduce the heat to a simmer and cook for 3 – 3 1/2 hours, skimming the fat from the top occasionally. For Instant Pot turkey stock: cook at high pressure for 1 – 1 1/2 hours, then quick release the pressure. Remove the carcass, vegetables and bouquet garni and discard.
- Strain the stock through a fine mesh sieve into a large bowl and cool completely. Skim any fat off of the top and store in an air tight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
- This recipe is based on using an entire turkey carcass, which will yield about 8 cups of stock. You may use any amount of uncooked turkey parts such as wings, neck, giblets or backbone from a spatchcock turkey, or as much that will fit in your stock pot or Instant Pot. Simply cover with 2″ of water and toss in your aromatics.
- Pro tip: Don’t throw away the carcass from your roasted turkey! You will get deeper flavored stock by using roasted bones, and the entire carcass may be frozen for up to 3 months.
- Store stock in the refrigerator for up to 5 days, or freeze for up to 3 months.
- Fresh thyme and parsley are recommended for this recipe for their subtle flavor — dried herbs have a more intense flavor. Be sure to use dried bay leaf over fresh, however, as fresh bay leaves have a more intense flavor than dried.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
35 Comments on “Easy Homemade Turkey Stock”
I’ve never even thought to make my own turkey stock before, so I’m loving this! I had no idea it was this easy, either. And I’m sure this tastes way better than the store bought kind. Such a great idea, Marcie!
My dad always used to make his own stock the day of Thanksgiving for the gravy so I decided to keep tradition. Making it ahead is the best way for me, however as that’s one less thing to worry about on T-day! Thanks, Gayle. ?
I’m right there with ya in stock-land, Marcie! haha. I’ve only been in culinary school 3 months and already I’ve made homemade stock more times than I could count! I actually just made a big batch yesterday at home with leftover turkey bones– so amazing. I am definitely going to have to give your version a try– I haven’t tried the herb bouquet garni technique yet!
I need to make homemade stock more — it really isn’t time consuming! I’m definitely making soup with the leftover carcass — nothing goes to waste. Haha. Thanks, Sarah! ?
I’ve only made my own stock once (actually, I have to admit, my hubby made it!) but it was SO SO good! I love the idea of making it with your turkey parts!! Great idea!! I never cook my own turkey since we never host the holidays but I’ll definitely keep this in mind for when I finally do!
I grew up watching my dad make his own stock every Thanksgiving for the most perfect gravy. I kept the tradition, but I like making mine ahead of time so I don’t have to worry about one more thing! Thanks, Jess, and have a happy Thanksgiving! 🙂
Perfect timing Marcie, such a great idea! Need to make my own turkey stock! And the turkey looks amazing (I already said that ! ) ! Pinned!
Thanks so much, Mira! 🙂
I love the tip for wrapping your herbs in a leek! Such a great idea!
We usually skip the turkey on Thanksgiving but this reminds me of something my husband said he used to have every year called turkey water soup, haha! I think it was just turkey stock that they are on it’s own but they made that name up to be funny. 🙂
Haha, that is funny, Sarah! Thanks, and I hope you have a wonderful Thanksgiving! 🙂
homemade stock is always so much better! Great idea Marcie!
Thank you, Manali! 🙂
Marcie, I LOVE this!!!! and the timing is perfect!!!!! what a wonderful idea for my gravy!!!!
Thank you so much, Alice! It definitely turns the gravy up a few notches! 🙂
We always make our own stock, it’s so much more flavourful! I never thought of using turkey though, need to get my husband onto that 😉
Homemade stock is so much better, and I need to make it more often! Not just once a year at Thanksgiving. lol Thanks, Nora!
That looks so simple and I’m sure it’s so good when made at home. I’ve made only vegetable stock and nothing else, I need to try making chicken stock like this.
It must be an exciting time for you, thanksgiving is just around the corner. I absolutely love the festive feeling. Enjoy dear.
xx
Homemade vegetable stock is so delicious, too, and I just don’t make it enough! I’m very excited for Thanksgiving this week — it’s my favorite holiday. 🙂 I hope you have a wonderful holiday, Asha!
You’re right, Marcie! Homemade is definitely worlds apart from buying in store. I hope I have time to try my hand at this for the upcoming holiday. Thanks so much for sharing! It was hard to find a great explanation with awesome photos to compensate.
Pamela
Thank you, Pamela! I really have to start making my own stock regularly — it makes a world of difference. Hope you have a wonderful Thanksgiving!
I’ve never made my own stock, but you’ve convinced me to give it a shot! Thank you for sharing all of these tips and tricks from cooking school Marcie. That bouquet garni technique looks so good!
Thanks so much, Alyssa, and I hope you give it a try! It’s so easy that I really don’t know why I don’t do it more often! 🙂
Can you believe I’ve never made my own stock before??? Makes me sad! haha This is a great tutorial Marcie! I need to make it happen.
Before school the only time I would make my own stock was Thanksgiving, because that’s what my dad did every year. haha I need to do it more because it makes everything taste better. Thanks, Ashley, and hope you’re having fun prepping for the Big Day! 🙂
I rarely make my own stock from scratch, but I can imagine it would make all the difference in terms of flavor!! Thank you for the awesome explanation!
Homemade stock really does make such a difference! Thanks, Rachel! 🙂
Your stock looks perfect, Marcie! So clear and full of nutrients. We usually make turkey stock with the leftover carcass but that’s such a great idea to use it for gravy. Love your photos and tutorial, so helpful! 🙂
I froze my leftover carcass to use in soup — the stock is even more flavorful that way! Thanks so much, Kelly, and have a wonderful week! 🙂
I love the leek tip! I would never have thought of that! Have a great Thanksgiving, Marcie!
Thanks, Jamie, and I hope you have a wonderful Thanksgiving as well!
Dear Marcie, what a wonderful idea to make a practice run of it before the big day. Always a good idea in my opinion and who can turn down the idea of having a Thanksgiving meal twice? Your stock is perfect for so many other recipes and I especially love the sound of that gravy. Wishing you and your family a beautiful Thanksgiving holiday. xoxo, Catherine
I feel so much more at ease getting a few things out of the way, and yes — the more Thanksgiving food the better! Thank you Catherine, and I wish you a wonderful Thanksgiving as well! 🙂
Thanks so much, Lindsey! I need to practice what I preach and make my own stock more often, and what is it about gravy anxiety? I think it’s a real thing! haha Hope you have a wonderful Thanksgiving!
I’ve never made homemade stock, but it’s on my list! Thanks for the recipe, Marcie!
Sure thing, Cathy! I hope you get to try it!