How to Make Turkey Stock
Don't waste those turkey leftovers — put them to work in soups, gravies, pot pies and more.
Turning your leftover turkey carcass into stock is simple. Just prep it and freeze it to add flavor to your dishes year-round.
Gather the Ingredients
Your key players are: A large turkey carcass (with some meat left on), two onions, one large celery rib, two large carrots, one bulb of garlic, six peppercorns, a bay leaf, four quarts of cold water and salt.
Roast the Turkey Pieces
Preheat your oven to 400° F. Break the carcass into smaller pieces and place on a greased baking sheet along with the onions, celery and carrots. Roast for 40 minutes, turning once. Place the carcass and vegetables in a large stockpot along with the garlic cloves, peppercorns and a bay leaf.
Why cook the carcass? Roasting the carcass and vegetables together gives the stock an extra richness.
Boil the Carcass & Veggies
Cover the carcass with cold water and bring to the water to a boil. Reduce the heat to low. Cover and simmer for 3 1/2 hours.
Don't stir stock as it is simmering — just skim any solids off the surface of the broth. Skimming also prevents clouding.
Skim the Fat
Carefully strain the stock through a sieve over a large bowl and discard solids. Cool the broth to room temperature, cover and refrigerate overnight. The following day, skim any excess fat from the top of the broth. Salt broth to taste. Refrigerate your fresh stock for up to 3 days or separate it into plastic containers and freeze for up to 6 months.
Find more helpful How-Tos here »
Plus: Get the full recipe for this turkey stock »
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