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    Home » Soup » How To Make Turkey Stock From Carcass Recipe

    How To Make Turkey Stock From Carcass Recipe

    Published: Jan 11, 2015 · Modified: Jun 25, 2020 by Megan Porta · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Wondering how to make turkey stock from carcass now that Turkey dinner is over? Here’s the EASIEST way to get it done. You won’t regret it, because this will make the most delicious, rich soup! Grab that turkey carcass and throw it into a saucepan!

    Why This Recipe Works

    Homemade Turkey Stock might seem like a pretty boring food topic. Unless you have tasted it. My mother-in-law offered this year’s Thanksgiving turkey carcass to me and I squealed with excitement. I was oddly giddy about our poor turkey’s torn-apart, disfigured remains.

    If you ever have the carcass of a turkey on your hands, you absolutely cannot pass up the opportunity to make a delicious batch of homemade turkey stock. It is mouth-wateringly delicious on its own and can also be an incredible base for other soups such as this Chicken Noodle Soup or this Turkey Barley Soup or this delicious Crockpot Turkey Rice Soup.

    Recipe Ingredients

    Turkey carcass – The larger the turkey, the better. It can be cut into pieces to fit the sauce pan or in the slow cooker too.

    Onion – Cut into chunks and let it compliment flavors pulling out of the turkey and spices.

    Bay leaves – This ingredient will really help bring an extra level of flavor to your stock. Toss it when it’s done cooking.

    How To Make Turkey Stock From Carcass

    Step 1

    You will need an extra large saucepan, preferably 20-quart size. Break apart and/or cut the turkey carcass into smaller portions so it will fit in the pan. Squish every bit of that carcass in there. Add an onion, 2 bay leaves, 1/2 cup flat-leaf parsley, salt, pepper and 3 to 4 quarts of water. Make sure the carcass is completely covered by liquid.

    Step 2

    Bring to a boil and reduce heat to Low. Simmer for 2 1/2 hours.

    Step 3

    Using tongs, remove all parts of the carcass from the pan and place on a cutting board to cool.

    Step 4

    Now, you have a decision to make. Do you want a thinner stock or a chunkier one? I LOVE thick stocks, but the downside is that you risk bones slipping in. For a thin stock, strain all of the liquid into a bowl that will hold 12 cups (3 quarts). For a chunky stock, ladle the liquid into a bowl, checking each scoop for bones with your fingers. Discard the bay leaves.

    Once the carcass has cooled, pull off the meat left on the bones and add it to the stock. This part is optional, again depending on how chunky you want it to be.

    Step 5

    Allow the stock to cool in the bowl and pour it into air tight, sealable containers. It can be frozen for up to 6 months or refrigerated for up to 4 days. Use this as a base for your favorite soup and you will have a very happy tummy.

    Happy soup making!

    FAQs About Turkey Stock

    Is turkey stock good for you?

    Yes, there are a variety of benefits of turkey stock or chicken and beef broth as well. Bone marrow is rich in vitamins A & K and other nutrients. Also, it contains calcium, magnesium and phosphorus.

    How long is turkey stock good for in the fridge?

    You can only keep turkey stock in the fridge 3-4 days.

    How long will turkey stock be good for in the freezer?

    If you freeze your turkey stock, it will be good for about 6 months.

    Why is turkey stock gelatinous?

    If turkey stock is gelatinous once you’ve allowed it to cool off, you’re on track for getting all the benefits from the bones (especially the wings) in your broth. The collagen that’s in the bones breaks down when its cooked long enough into a gelatin, making a rich and healthy stock.

    What is turkey stock?

    Turkey stock is a broth that’s more hearty as it’s flavor and benefits come from the bones of a turkey rather than just the meat. It begins when you cook the turkey bone

    Enjoy more turkey recipes!

    • Instant Pot Turkey Chili Recipe
    • Crockpot Turkey Barley Soup Recipe
    • Instant Pot Turkey Breast Recipe
    • Turkey Soup With Rice in the Slow Cooker

    Will you help add value to Pip and Ebby?
    If you make this recipe and love it, stop back and give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!

    How To Make Turkey Stock From Carcass Recipe

    Wondering how to make turkey stock from carcass now that Turkey dinner is over? Here’s the EASIEST way to get it done. You won’t regret it, because this will make the most delicious, rich soup! Grab that turkey carcass and throw it into a saucepan!
    5 from 1 vote
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 3 hours
    Servings: 10
    Calories: 27444.01kcal
    Author: Megan Porta

    Equipment

    • Crock Pot

    Ingredients

    • 1 turkey carcass from a 16-20-lb. turkey, broken or cut into pieces
    • 3-4 quarts water
    • 1 onion cut into chunks
    • 2 bay leaves
    • 1/2 cup flat-leaf parsley coarsely chopped
    • Salt and pepper

    Instructions

    • Place the turkey carcass into an extra large saucepan (one that is approximately 20 quarts). Add the water, onion, bay leaves, parsley, salt and pepper. Ensure the carcass is completely covered by liquid.
    • Bring to a boil and reduce heat to Low. Simmer for 2 1/2 hours. Using tongs, pull the carcass from the pan and place on a cutting board to cool. For a thinner stock, strain the liquid into a large bowl that holds 12 cups (3 quarts). For a chunkier stock, scoop the liquid and remnants into a large bowl using a ladle (discard bay leaves). Check each scoop for bones and discard.
    • Pull remaining meat from the turkey carcass once it has cooled and add it to the stock (this part is optional), again taking care to avoid bones. Let the stock cool completely and pour into air tight containers. Freeze for up to six months or refrigerate for up to four days.

    Nutrition

    Calories: 27444.01kcal | Carbohydrates: 9.9g | Protein: 4145.05g | Fat: 1072.91g | Saturated Fat: 312.87g | Cholesterol: 15824.38mg | Sodium: 14988.62mg | Fiber: 0.25g | Sugar: 0.47g
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!




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