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+ servings
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.  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

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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