Turkey Stock

Turkey Stock

Post Thanksgiving recipe to use leftover turkey & veggies
Prep Time20 minutes
Cook Time4 hours
Course: Soup
Cuisine: American
Keyword: stock, turkey
Servings: 8


  • Stock Pot (8-12 quart)
  • Fine Mesh Strainer


  • 1 Turkey Carcass all left overs except the liver
  • Cold Water
  • 1 Onion
  • 2 Carrots
  • 3 sprigs Parsley
  • 2 springs Thyme or 1 tsp of dried thyme
  • 1 Bay Leaf
  • 1 Celery Rib
  • 10 Peppercorns
  • Salt
  • Pepper


  • Remove all the usable turkey meat from the turkey carcass.
  • Place the turkey carcass, neck (not cooked), leftover skin, bones and drippings, into a large stock pot (8-12 quart depending on the size of the turkey), and cover with COLD water by an inch.
  • Add thickly sliced onion, some chopped carrots, celery (including tops), parsley, thyme, a bay leaf, and some peppercorns to the pot.
  • Bring to a boil, reduce to a simmer, skim foam.
  • Add salt and pepper (to taste) to the pot.
  • Cook for at least 4 hours, partially uncovered, occasionally skimming off any foam that comes to the surface.
  • Strain the stock and let cool. Place in storage containers.