Don't Throw Away That Turkey Carcass!!!!

"Don't throw away the turkey bones after you've demolished your bird! Save them to make a fantastic turkey stock, which you can then use to flavor all sorts of soups and gravies. After you strain the stock you can freeze it in small Tupperware tubs, or even in ice cube trays, very handy to have in the kitchen!"
photo by gailanng photo by gailanng
photo by gailanng
Ready In:
1hr 20mins
1 pot of stock




  • Toss everything into a large stock pot.
  • Add enough water to cover.
  • Bring to a boil, then lower heat to a simmer.
  • Simmer for 1 hour.
  • Strain.

Questions & Replies

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  1. breezermom
    I threw the spices that I had inserted into my turkey carcass into this mix as well, and it turned out wonderfully well. I strained it, then put it in the fridge for 24 hours to let the fat congeal on top. Then I scraped off all the fat and put the stock into ice cube trays and froze it. Once frozen, I threw it into ziplock bags...5-6 cubes = 1 cup, depending on the size of your ice cubes. I'd measure it the first time, then whenever you need a cup of stock, you'll know how many ice cubes to pull! Thats how I do my chicken, beef, seafood, and veggie stock, and it works great for me! No waste, no fat, and easy to do. Thanks for sharing.
  2. Miss Annie
    Mirj, a good recipe for turkey stock. I did leave a little more meat on the carcass than you suggested, but everything else was the same. The vegetables give the stock another depth which will be wonderful in the soup. Thanks for giving us this wonderful recipe.
  3. Sharon123
    I made this stock so I could make turkey noodle soup. Thanks for a good basic stock recipe!
  4. connie427
    Great recipe. When I make it I don't peel the onions and I use brown or Spanish onions. I find the outer skins give the broth a nice golden color. After done cooking, I strain out all the solids including the onion skins. I also add parsley, celery and garlic.
  5. Chef1MOM-Connie
    Mirj- this was the perfect ending to the SuperBowl turkey.I ended up throwing the whole thing in an 8 qt stockpot, let it simmer all day on the stove and then strained it last night and refrigerated. I put the broth into 6- 1 qt containers and 4 1/2 qt containers. These will be perfect for making soups through the next few weeks. Today I am going to make Recipe #202923<br/>. to offset the 5 inches of snow we received overnight and it is still snowing. Made fror SoupFest2011



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