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Meghan Splawn
Meghan Splawn
Meghan was the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.
updated 4 days ago
thanksgiving
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An easy method for making turkey stock with the leftover bones from your roast turkey.
Makesabout 2 quartsPrep10 minutesCook3 hours 30 minutes to 4 hoursJump to Recipe
Jump to Recipe
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When you really think about it, the whole Thanksgiving meal is one giant twofer. Next-day Thanksgiving leftovers are just as important as the perfect day-of meal. The turkey, however, is even more generous. You roast your turkey on day one; have the leftover meat for turkey sandwiches, chilis, and cheesy turkey enchiladas in the days after; and now you get this glorious sunny stock from the bones and bits leftover even after the meat is gone. Here’s how to make easy turkey stock from your roast turkey.
Why You’ll Love It
- There are countless ways to use turkey stock. Seriously, it can be used in just about any way you use chicken or vegetable stock. From turkey noodle soup to turkey pot pie, there are so many ways to use it.
- Turkey stock freezes wonderfully well. Stash some away in pint containers and you’re ready to add some delicious homemade flavor to what you’re cooking in the future.
Key Ingredients for Turkey Stock
- Cooked turkey carcass: When it comes to making turkey stock, the best turkey to use is from a roasted turkey. Because turkeys are a larger bird, the leftover bones and bits of meat from one are plenty enough for making stock. When preparing your bird for roasting, remember to save the neck bone for stock-making too.
- Vegetables: A mixture of onions, celery, and carrots add flavor without overpowering the stock.
- Whole black peppercorns (optional): Whole black peppercorns add a mild black pepper flavor and aroma to the stock.
- Fresh parsley or thyme (optional): Fresh herbs like fresh parsley and thyme add another layer of flavor to the stock, but they’re optional.
How to Make Turkey Stock
- Fill the stockpot. In a large stockpot, add the cooked turkey carcass (broken into large chunks), onions, celery, and carrots. Add whole black peppercorns and a few sprigs fresh parsley or thyme if desired, then add enough water to cover.
- Bring to a boil. Bring to a boil over medium-high heat.
- Simmer for about 3 hours. Reduce the heat to maintain a simmer. Simmer until reduced by about half, 3 to 3 1/2 hours.
- Strain. Fit a fine-mesh strainer over a large heatproof bowl. Use tongs to transfer the big bones and vegetables from the stockpot to the strainer. When only small bits remain, pour the stock through the strainer and into the bowl.
- Cool and store the stock. Let the stock cool completely. If not using immediately, divide the stock between several small jars or storage containers. Cover and refrigerate for up to 1 week, or freeze for up to 3 months.
Storage Tips
Cool the turkey stock completely. Divide the stock between several small jars or storage containers. Cover and refrigerate for up to 1 week, or freeze for up to 3 months.
The Secret to Making Turkey Stock: Be Prepared
If internally you’re saying, “You really want me to make turkey stock after I’ve already spent hours cooking a glorious feast?” let me tell you my secret: While I’m prepping for Thanksgiving, I prep for the stock as well. I put a gallon-sized zip-top bag in the fridge; throw a few ribs of chopped celery in there when I make stuffing; chop an extra carrot while making glazed carrots; put the neck bone in there after I prep the turkey; and then when we’re done eating turkey, when the bird is picked clean, I already have a pre-made kit for turkey stock requiring nothing more than water, a big pot, and patience.
How to Use Turkey Stock
- Leftover Turkey Noodle Soup
- Leftover Thanksgiving Turkey Pot Pie
- Turkey Tetrazzini
- Turkey à la King
- Turkey Enchiladas
Turkey Stock Recipe
An easy method for making turkey stock with the leftover bones from your roast turkey.
Prep time 10 minutes
Cook time 3 hours 30 minutes to 4 hours
Makes about 2 quarts
Nutritional Info
Ingredients
- 1
cooked turkey carcass (about 4 pounds), meat mostly removed
- 2
large yellow onions
- 4 medium stalks
celery
- 4
large carrots
- 1 teaspoon
whole black peppercorns (optional)
Few sprigs fresh parsley or thyme (optional)
Instructions
Show Images
Prepare the following, adding each to a large stockpot as you complete it: Break 1 cooked turkey carcass into large chunks. Peel and quarter 2 large yellow onions. Coarsely chop 4 medium celery stalks. Peel and coarsely chop 4 large carrots. Add 1 teaspoon whole black peppercorns and a few sprigs fresh parsley or thyme if desired. Add enough water to cover, about 1 gallon. Bring to a boil over medium-high heat.
Reduce the heat to maintain a simmer. Simmer until reduced by about half, 3 to 3 1/2 hours.
Fit a fine-mesh strainer over a large heatproof bowl. Use tongs to transfer the big bones and vegetables from the stockpot to the strainer. When only small bits remain, pour the stock through the strainer and into the bowl. If you'd like a cleaner, clearer stock, clean out your strainer, line it with a coffee filter or cheesecloth, and strain the stock again into another bowl or clean pot.
Let cool completely. If not using immediately, divide the stock between several small jars or storage containers. Cover and refrigerate for up to 1 week, or freeze for up to 3 months.
Filed in:
Dairy-Free
easy
Freezer Friendly
Gluten-Free
How To
Keeps Well
