Turkey Stock

READY IN: 4hrs 2mins
Recipe by queenbeatrice

I always use the turkey carcass and make stock to freeze for soups or gravy. I also throw in the gibblets and neck and heart, but this is not necessary. It is so easy and tastier then store bought. You can adjust the amount of herbs and spices to suit your tastes. I do prefer using fresh herbs when I can get them.

Top Review by Chocolatl

This is an excellent basic recipe for turkey stock. I left out the bay leaves and salt, and added a small chopped carrot. I also used the neck but not the giblets. This has an excellent flavor, and will really brighten up my winter dishes. Thanks for posting!

Ingredients Nutrition


  1. In large stockpot, bring all ingredients to a boil, reduce heat to medium-low and simmer for 3 to 4 hours.
  2. Strain, reserving stock. Store in airtight containers. Freezes well.

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