In this turkey stock recipe, we give easy instructions for making bone broth in three ways: in the stock pot, slow cooker, and Instant Pot. Pick your favorite method, and let’s get cooking! This post may contain affiliate links. Read my disclosure policy.
Homemade Turkey Stock Recipe
Roasted turkey is the star of the Thanksgiving table, so you bet it’s going to be flavorful, and you’ll reap the benefits of all that mouthwatering, slow-roasted flavor every time you use it. Just like with our Chicken Stock, this will make any soup taste so much better than using store-bought stock. It’s liquid gold!
How to Use Turkey Stock
Turkey stock is a 1:1 substitute for chicken stock, so you’ll have endless uses for this turkey bone broth. Here are some of our favorite recipes:
Turkey Gravy and Thanksgiving stuffing, of course Soups like Creamy Tomato Soup, Chicken Pot Pie Soup, and Roasted Butternut Squash Soup Sauces or deglazing for a pan, like in our Chicken Stir-Fry Recipe or Garlic Herb Crusted Lamb Chops Rice, beans, or when braising veggies Risotto dishes, like our Classic Risotto, Creamy Chicken and Rice One-Pot Meal, and Chicken and Rice Soup Served warm for sipping in a mug – yes really, it’s that good!
Ingredients
Regardless of what method you choose, these are the ingredients that make the most delicious homemade turkey stock: On the other hand, turkey broth is made with meat and bones and cooks in a shorter time. Also, it’s usually seasoned with salt, so be mindful of the salt content when using broth in a recipe.
Turkey carcass – use 1 1/2 to 2 1/2 lbs of the bones that fit into the pot after salvaging any leftover meat for Leftover Turkey in Gravy. Don’t worry if some meat remains. Apple cider vinegar – draws out the bone marrow during cooking Salt – use only a small amount to ensure your stock is most versatile Onion – peel and cut into halves, leave the skin on if you like a dark color to your stock Celery – clean and leave the leaves attached, cut into thirds Carrots – peel and cut into halves Garlic cloves – smash the cloves to release the flavor Bay Leaf – optional, but adds earthy flavor, if you don’t have any, you can substitute sage or omit it Filtered Water – use cold water for clearer stock
How to Make Turkey Stock
Here are three different ways to make bone broth. Each method is simple and makes a delicious stock. Our go-to method is the instant pot which only takes 2 hours. If you’re not making it right away, store the bones in a sealed container in the freezer until you’re ready to make the stock.
Stovetop Turkey Stock (15 hours)
Choose this method if you have a large stockpot or want to double the recipe. It requires some babysitting to maintain a simmer and uses the most water since so much liquid evaporates. You can turn off the stove overnight and restart it in the morning if needed.
Put the bones, water, cider vinegar, and salt into the stockpot. Bring to a boil and then lower the heat to a simmer. Skim any foam off the top, then cover and simmer on low for 6 hours. Add the remaining ingredients into the pot and then simmer for another 9 hours. Be sure the stock is simmering, not boiling, so it stays clear and retains nutrients.
Slow Cooker Turkey Stock (15 hours)
This is the easiest method—set it and forget it. The turkey bone broth comes out a deeper color and flavor since it is cooked slowly and never stirred or hardboiled. You can use warm or hot water to jumpstart the cooking.
Put the bones, water, cider vinegar, and salt into a 6 Qt. slow cooker set on low for 15 hours. After cooking for six hours, add the rest of the ingredients. Put the cover back on until the timer is done. You can cook it longer overnight if needed.
Instant Pot Turkey Stock (2 hours)
This is my favorite method, because the quicker cooking time retains the most nutrients, and well, it’s faster.
Put all the ingredients into a 6 Qt. Instant Pot. Fill the pot with water (10-11 cups) until you hit the pot’s 2/3 Max Fill line. On the pot, select “Soup/Broth” and set the time for 120 minutes (2 hours). When finished, let it naturally depressurize for 30 minutes. Then, use an oven mitt to protect your hands from the steam and bubbles and release the pressure valve.
Strain and Store the Turkey Stock
After cooking with whatever method you choose, pour the stock through a fine-mesh sieve into another pot. You can use tongs to remove the large pieces and throw any solids away. Let the stock come to room temperature before covering and putting the container in the refrigerator. After it’s chilled, or the next day, scrape the fat off of the jellied stock. Return the container to the fridge for 3-5 days or in the freezer for 3 months
After a delicious Thanksgiving dinner, save the turkey carcass to make this homemade turkey stock recipe that will improve the depth of flavor in your cooking.
More Turkey Stock Recipes
Now that you have turkey bone broth, here are a few more ways to use this homemade liquid gold.
Corn Chowder Recipe The BEST Kung Pao Chicken Pulled Pork Recipe Lemon Chicken Recipe Instant Pot White Chicken Chili Recipe Turkey or Chicken Tetrazzini Recipe
