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Don’t toss those turkey scraps just yet! This SUPER Simple Turkey Stock combines the leftover carcass with onions, carrots, and celery to create a delightful turkey stock recipe! You can use it for soups, stews, gravies, sauces, or freeze or can it tp preserve it for future, delightful meals.

A glass mason jar filled with light brown homemade broth sits on a countertop with its lid off. In the background, a metal bowl holds cooked meat and bones.

Turkey Day was a week ago, so why am I posting this now? Well…
1) I haven’t done so in the past, and 2) I guarantee you will want it for the next round of holiday eats this year and on down the culinary ro

There are more words in this recipe title than there are ingredients. All you need is a leftover turkey carcass and water. That’s it! No onions, carrots, celery, herbs, wine, or spices. When you initially cooked the turkey, you added many flavor components, so there is no need to add any more. Trust me, you will be surprised at how flavorful the stock turns out to be.

This base recipe calls for a carcass from a 12-14 pound turkey, which should yield about 4-6 pounds of bones and bits. If you have a larger turkey carcass, adjust the amount of water; about 1 1/2 cups per pound.

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Simple Turkey Stock

By Nicole

Prep: 5

Cook: 2

Cool Time: 1 30

Total: 3 35

Servings: cups

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This turkey stock has pure flavor with very little effort!

Ingredients

▢ 1 leftover turkey carcass, 12-14 pounds or about 4-6 pounds of leftover bones and bits
▢ 10 cups water

Instructions

Using a butcher’s knife or sharp chef’s knife, cut the carcass into 4-6 pieces. (If you have any leftover thigh or drumstick bones, use them as well).
Arrange the bones in stockpot or large Dutch oven in compact layer. Add water and bring to boil over medium-high heat. Reduce heat to low, cover, and cook for 2 hours. Allow the stock to cool for at least 1 hour.
Strain stock through fine-mesh strainer or a strainer lined with cheese-cloth, into a large container; discard solids. Let stock cool to room temperature then refrigerate to allow any fat to solidify.
Once the fat has solidified, remove it and transfer it to a container to use for future use. Stock can be refrigerated and covered for up to 2 days, frozen for up to 4 months or canned for at least 6 months or up to a year. Enjoy!

Notes

Do not pick the carcass completely clean of meat. The extra meat will add more flavor to the stock. If there is any skin leftover, use that as well. Any fat accumulated after cooking can be saved for future use. Also, this base recipe calls for a carcass from a 12-14 pound turkey which should yield about 4-6 pounds of bones and bits. If you have a larger turkey carcass, adjust the amount of water; about 1 1/2 cups per pound.

Nutrition

Calories: 108kcal, Carbohydrates: 11g, Protein: 8g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 9mg, Sodium: 429mg, Potassium: 315mg, Sugar: 5g, Vitamin A: 9IU, Vitamin C: 1mg, Calcium: 9mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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