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turkey stock in glass jars
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5 from 1 vote

How to Make Turkey Stock

Save those turkey bones / carcass after the holiday meal and make your own turkey stock. You’ll love using the stock to make cozy soups all winter long.
This recipe can be made using whole chopped carrots, celery, or onions or save the vegetable scraps from preparing the rest of the holiday meal.
This makes between 10 and 14 cups of stock, depending on the size of the pot you use.
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Soups/Stews
Keyword: broth, homemade stock, turkey stock
Servings: 8
Calories: 16kcal
Author: Jess Smith via Inquiring Chef
Cost: $2.00


  • Large Stockpot
  • Strainer


  • Carcass from 1 Roasted Turkey, broken into smaller pieces to fit in the pot
  • 1 large Onion, chopped into large pieces
  • 3 stalks Celery, chopped
  • 2 Carrots, chopped
  • 2 Bay Leaves (optional; you can also use a few sprigs of fresh parsley or thyme)


  • Combine turkey carcass, onion, celery, carrots, and bay leaves.
  • Pour water over ingredients to cover. Bring to a boil over high heat.
  • Once the stock is boiling, reduce heat to a low simmer. Simmer, uncovered, for 2 hours. (Be sure to keep the stock at a low simmer to prevent too much liquid from evaporating and add more water as needed to keep the ingredients covered.)
  • Taste stock and add some salt, if needed. (It's a good idea to keep the seasoning to a minimum at this stage. You can always add more salt when you use the stock in a recipe later.)
  • Pour stock through a fine mesh strainer (or any strainer, lined with cheesecloth).
  • Cool and store in the refrigerator for up to 1 week or the freezer for up to 6 months.


Vegetable scraps - Instead of using chopped onion, celery, or carrots, you can just save the vegetable scraps of onions, celery, and carrots when you’re making other dishes (like the stuffing). Don’t worry too much about measurements for the vegetables - if you use scraps, just use all the scraps you have. 
Salt - Wait to season your turkey stock until the end of cooking. If your turkey was fairly salty, it may provide the stock with enough seasoning without adding extra salt.


Calories: 16kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 115mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2615IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg