How to Make Turkey Stock
Here are all my tips about How to Make Turkey Stock, and this post also has ideas for turning that stock into tasty turkey soup. And I think turning the turkey carcass into turkey stock is one of the best things about Thanksgiving!
Thanksgiving is almost here and by tomorrow I’ll have a house full of guests, so I’m sharing this early so you’ll have it when a big turkey carcass is staring you in the face! One of my favorite things about Thanksgiving is making the house smell good with a big roasting pan of turkey bones and veggies simmering on the stove. And turkey soup is a Thanksgiving tradition in many families, and personally I believe you can’t really make good turkey soup without turkey stock.
I’ve been making turkey stock for years, but I’m not a stock purist; I think a little Penzeys Turkey Soup Base is a good thing, both for gravy and turkey stock. But even if you didn’t remember to order that in time or you don’t want to use it, read on; there are more tricks to making turkey stock taste good. And you can check Thanksgiving Recipes for more ideas for leftover turkey!
Tips for How to Make Turkey Stock:
(Scroll down for more complete printable recipe.)
- Start with as many turkey scraps as you can possibly save from the turkey, including things like skin and bones that you might otherwise throw away.
- Don’t add turkey “giblets” which often come packed inside the turkey.
- Along with the turkey scraps and bones, be sure to include a generous amount of onion, celery, and carrots. This is a good place to use things like the celery ends or leaves that get cut off.
- I leave the vegetables in fairly big pieces so they’re easier to scoop out at the end.
- Put the turkey scraps and bones, carrots, celery, and onion into a soup pot, add some thyme and sage and a bit of Penzey’s Turkey Soup Base (affiliate link) and cover with water.
- If you have a big roasting pan that you cooked your turkey in, simmer the stock right in the pan, which will let all those browned bits of turkey and skin get cooked off and they’ll add flavor to your stock.
- If you don’t have Penzeys Turkey Soup Base, another brand I’ve used is Better than Bouillon Turkey Base (affiliate link), which is sold in many grocery stores. (Edit: Shirley from Gluten Free Easily tells me that Better than Bouillon no longer guarantees their products are gluten-free, although Kara uses them and has no issues with her son who is gluten-free.)
- Let the stock simmer and reduce all day, until the flavor is as concentrated as you’d like it.
- Then strain and put it into containers for the freezer and you can enjoy turkey soup all winter long!
Weekend Food Prep:
Making things like turkey stock from food that would have been thrown away has to be the ultimate Weekend Food Prep idea! This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Favorite Turkey Soup Recipes from Kalyn’s Kitchen:
Low-Carb Turkey Soup with Zucchini Noodles
Leftover Turkey and Sweet Potato Soup with Black Beans and Lime
Low-Carb Turkey, Mushroom, and Zucchini Noodle Soup
Slow Cooker Turkey (or Chicken) Soup with Kale and Sweet Potatoes
Coconut-Lime Turkey (or Chicken) and Rice Soup)
Slow Cooker Turkey (or Chicken) Soup with Spinach and Lemon
Turkey and Cannellini Bean Soup with Sweet Potatoes and Rosemary
Turkey Barley Soup
Turkey Soup in the Slow Cooker or Instant Pot:
The BEST Slow Cooker and Instant Pot Turkey Soup Recipes ~ Slow Cooker or Pressure Cooker