Homemade Turkey Stock

Homemade Turkey Stock

We skipped town to celebrate Thanksgiving Nashville style and to hang out with this sweet grand-daughter.


Knowing I was hosting a homemade soup and bread Christmas party for our church staff and board on our return home, I roasted a turkey just so I could make homemade stock for this Spinach Tortellini and Turkey Soup.  After enjoying roasted turkey for dinner before our Nashville trip, the meat and carcass went into the freezer until our return home.

This recipe is so easy.  Anytime roasted chicken is for dinner, I make stock using this recipe.  The only thing that changes from this Turkey Stock recipe is the amount of water.  You will use less water for 1 chicken carcass, just enough to cover the ingredients.  Often I will roast 2 chickens at a time, just to have leftovers to integrate into other meals throughout the week, or freeze the extra meat to use throughout the month.  Then I make a larger batch of broth using 2 chicken carcasses.

This 10 quart stock pot was purchased 40 years ago, back in my tofu making days. (Yes, I used to make tofu from scratch, and it is superior to the store bought variety-just sayin’).

Homemade Turkey Stock

I have used it for many things since, including apple butter, large batches of marinara, pot pie fillings and soups.  It comes in so handy.  If you don’t own one you might put it on your wish list if making your own stock is something you’re into.  This is heavy duty so I can saute veggies in it without scorching the bottom.

Once all your veggies are prepped-

Homemade Turkey Stock

you just place the turkey carcass and all of the other ingredients into the stock pot.

Homemade Turkey Stock

I know, I know, it doesn’t look pretty.  But it will be so worth it!  Just trust me.  If you’re wondering what the apple cider vinegar in the recipe is for, it’s to pull the minerals out of the ingredients in order to make a more nourishing stock.  Keep in mind you don’t want to bring it to a rolling boil.  That makes a cloudy broth.  Once it comes to a gentle simmer, turn the heat to low, cover it and let cook 6 hours.  The longer you let it cook, the more nourishing and flavorful it is.

Once done, let cool before straining.  Then strain with the help of a colander and large pot.  (I like to hunt for more meat once the solids have cooled.  Whatever I collect goes in the freezer unless it’s used right away for soup).

Set the pot of clear stock in a cool place for 12 hours.  You will notice a collection of fat on the surface.  Spoon off the congealed fat with a slotted spoon.  See the difference of before and after straining the fat?

Homemade Turkey Stock

Once that is done you’re ready to make a delicious soup right away, or store stock in the freezer until ready to use. This Homemade Turkey Stock may come in handy for flu season since bone broth is known for building the immune system.  For a fuller flavor, use homemade stock for cooking whole grains and sauces.  You just never know when it will come in handy, so it’s always good to have some of this rich, nourishing broth stored in your freezer.

Homemade Turkey Stock

Now back to decking the halls.  I’m excited to create a woodsy Christmas vibe for this dinner.  Hopefully I’ll get some pics to share.

Be merry!


1 turkey carcass (from a 12 lb. turkey)

2 medium yellow onions, chopped in half

1 head of garlic chopped in half crosswise

4 celery stalks, left whole

3 whole carrots peeled

1/2 bunch parsley, left whole

a few sprigs thyme

2 bay leaves

1 teaspoon whole black peppercorns

3 teaspoons sea salt

2 tablespoons apple cider vinegar

water to cover ingredients (14-16 cups)


Place all ingredients in a 10 quart stock pot.  Bring to a gentle simmer, not a rolling boil.  Turn heat down to maintain a gentle simmer and cook covered, for 6 hours.  The longer you let it cook, the richer the flavor.

Let it cool a bit before straining it to a clear stock.  Place a colander over another large pot and pour stock over pot, straining the solid matter.  Reserve the solid ingredients to retrieve any lingering meat from the bones.  Discard the remains.

Set pot of clear broth in a cool place ( I put mine outside in cold winter temps), or refrigerate.  After 12 hours, skim the fat from the top with a slotted spoon.  Freeze in zip loc quart freezer bags or refrigerate in mason jars.and use right away.  Yields 5 quarts of rich broth.

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