Easy Homemade Turkey Stock Recipe (Perfect for Leftover Turkey Bones)

When the Thanksgiving leftovers are staring back at you from the fridge, don’t toss that turkey carcass! Turn it into liquid gold instead. This Homemade Turkey Stock is rich, golden, and packed with flavor, made by simmering roasted turkey bones, vegetables, and herbs for a few hours. The result? A deeply savory stock that beats anything you could buy at the grocery store.

This simple turkey stock recipe transforms scraps into something truly useful. Use it as the base for soups, stews, risottos, and gravies, or freeze it for future cooking. It’s a zero-waste kitchen win and one of the easiest ways to stretch your holiday meal into something new and delicious. Once you make your own stock from scratch, you’ll never go back to store-bought again.

Why You’ll Love Homemade Turkey Stock

• Incredible flavor: Roasted turkey bones and fresh herbs create a deep, savory taste you can’t get from boxed stock.
• Perfect for Thanksgiving leftovers: Puts the whole bird to good use: bones, skin, and all.
• Easy to make: Just simmer and strain. No special skills needed!
• Freezer-friendly: Keeps for months, making it easy to grab for weeknight meals.
• Homemade comfort: The foundation for soups, sauces, and gravies that taste like they’ve been simmering all day.

Ingredients Needed To Make Homemade Turkey Stock

Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.

• Turkey carcass (bones and remaining skin/meat)
• Onion
• Carrots
• Celery
• Garlic bulb
• Bay leaves
• Fresh thyme (or dried)
• Kosher salt
• Ground black pepper
• Turkey seasoning (optional)

Variations, Tips, and Substitutions

• Add more flavor: Toss in parsley stems, whole peppercorns, or a splash of apple cider vinegar to help extract more collagen from the bones.
• Don’t over-salt: It’s better to season lightly while cooking and adjust the salt when using the stock in recipes.
• Make it richer: Roast the bones and vegetables at 400°F for 30 minutes before simmering for a darker, more intense stock.
• No turkey bones? Substitute chicken carcasses or even a mix of leftover roasted chicken and wings for the same comforting flavor.
• Storage: Store cooled stock in airtight containers or freezer bags. Freeze flat for easy stacking and thaw overnight in the refrigerator when ready to use.

How To Make Homemade Turkey Stock

1. Load the pot: Place the turkey carcass, onion, carrots, celery, garlic, bay leaves, thyme, salt, pepper, and turkey seasoning into a large stock pot.
2. Add water: Fill the pot completely with cold water until everything is covered.
3. Simmer slowly: Bring the water to a gentle simmer over medium-low heat and cook uncovered for about 3 hours. Avoid boiling. It can make the stock cloudy.
4. Maintain liquid level: If the water reduces too much, add 1–2 cups at a time to keep everything submerged.
5. Strain: When the stock turns golden and fragrant, let it cool slightly, then strain through a fine mesh strainer or cheesecloth to remove solids.
6. Cool and store: Once cooled completely, pour into airtight containers or freezer-safe jars. Store in the fridge for up to 5 days or freeze for up to 3 months.

Commonly Asked Questions

Do I need to roast the turkey bones first?

You don’t have to, but roasting adds an extra layer of flavor and color. If your turkey was already roasted, you’re good to go. Just toss the carcass in the pot as-is.

Can I make turkey stock in a slow cooker or Instant Pot?

Yes! For a slow cooker, cook on low for 8–10 hours. In an Instant Pot, set to high pressure for 45 minutes, then let it naturally release. Both methods give you the same rich, flavorful result.

How do I know when the stock is done?

When it’s golden in color, smells deeply savory, and slightly reduced, it’s ready. Taste it. If it’s rich and flavorful, it’s perfect.

How long does homemade turkey stock last?

It keeps for up to 5 days in the refrigerator or 3 months in the freezer. Be sure to label and date your containers so you know when it’s time to use them.

Can I use frozen bones to make turkey stock?

Absolutely. Just toss the frozen carcass straight into the pot. No need to thaw. It may take a little longer to reach a simmer, but the result will be just as delicious.

Homemade Turkey Stock

Danielle Cochran

This Homemade Turkey Stock is a rich, golden broth made from leftover turkey bones, vegetables, and herbs. Perfect for soups, gravies, and freezing for later.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Servings 10

Equipment

• Large stock pot
• fine mesh strainer or cheesecloth
• Ladle
• airtight containers or freezer-safe jars

Ingredients

  

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• 1 turkey carcass bones and remaining skin/meat
• 1 large onion sliced in half
• 2 large carrots chopped
• 2 celery stalks chopped
• 1 whole garlic bulb sliced in half
• 3 bay leaves
• 3 sprigs fresh thyme or 1 tsp dried thyme, not ground
• 2 tsp kosher salt
• ¼ tsp ground black pepper
• 1 tbsp turkey seasoning (optional)

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Instructions

 

• Add all ingredients to a large stock pot.
• Fill the pot completely with water, covering everything.
• Bring to a gentle simmer over medium-low heat and cook uncovered for 3 hours.
• If the water reduces too much, add only 1–2 cups at a time to maintain level.
• The stock should turn golden brown and deeply aromatic when finished.
• Let cool completely, then strain out all solids using a fine mesh strainer or cheesecloth.
• Store in the fridge up to 5 days or freeze for up to 3 months.

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Homemade stock is the secret to soups and gravies that taste like they came from a restaurant kitchen. This Homemade Turkey Stock is hearty, fragrant, and full of real flavor, made entirely from simple ingredients and leftovers you already have. It’s one of those satisfying kitchen projects that pays off every time you cook. Once you start making your own, the boxed stuff won’t even come close.