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!

Turkey stock in jars with vegetables in background

**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. ๐Ÿ™‚

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.

turkey stock ingredients

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.
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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.

 
How to make a bouquet garni for turkey stock
  • 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

Homemade turkey stock ingredients in pot
  • 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

Is turkey stock the same as broth?

The terms stock and broth are used interchangeably, and are very similar.ย  They’re both made with vegetables, but the difference is that stock is made from just bones and broth is made from meat.

Is turkey bone broth good for you?

The collagen from turkey bone broth is thought to be good for joints as well as the digestive system.ย ย 

What can I use turkey stock for?

Turkey stock may be used in gravy, soups, stews, or anywhere that you would use chicken stock.

Why should you not boil 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.

How to cool homemade turkey stock?

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.ย  Place the bowl of turkey stock in the ice water and stir occasionally until cool.

How do you store turkey stock?

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.

front shot of easy turkey stock

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!

Turkey stock in jars with vegetables in background

Easy Homemade Turkey Stock

Homemade Turkey Stock is so easy to make with a few simple ingredients, and will take your turkey soup and gravy to the next level! Recipe includes stove top and Instant Pot instructions!
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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.
    How to make a bouquet garni for turkey stock

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.
    Homemade turkey stock ingredients in pot
  • 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.ย  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.ย  Simply cover with 2″ of water and toss in your aromatics.ย ย 
  • Pro tip: Don’t throw away the carcass from your roasted turkey!ย  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

Serving: 0.5cup, Calories: 10kcal, Carbohydrates: 2g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 7mg, Potassium: 49mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1504IU, Vitamin C: 2mg, Calcium: 6mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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