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!
How to Make Turkey Stock
One of my favorite Thanksgiving traditions is saving the turkey carcass and turning it into delicious turkey stock!
- turkey carcass (including skin, bones, and any scraps of turkey that didn’t get turned into sandwiches)
- dried thyme
- dried sage
- turkey soup base (optional, but I usually use some to add extra flavor)
- Save the entire turkey carcass, including any bits of skin or things like wing tips that are cut off before cooking the turkey. Leave a bit of meat on the bones when you’re stripping the carcass.
- Put turkey carcass into a big stock pot with water to cover, leaving a bit of room to add vegetables.
- Add a generous amount of cut-up carrots, celery, and onions to the stock pot.
- Add dried thyme (about 1/2 tsp. per quart of water) and dried sage (about 1/4 tsp. per quart of water.) You can also use a blend of spices called Poultry Seasoning if you prefer.
- Adding a small amount of turkey soup base can really increase the flavor of the stock. I prefer Penzeys Turkey Soup Base, but I’ve also used Better Than Bouillon brand. If you don’t have either of these, you could add a tiny bit of soy sauce or some Kitchen Bouquet to give the turkey stock a bit more flavor and color.
- Let the stock simmer all day on the stove, adding more water as needed. I usually start with a small amount of turkey soup base, thyme, and sage, and then after a few hours I taste to see if I want to add more of those ingredients.
- When you’re ready to stop cooking the stock, use a fine-mesh skimmer to remove the vegetables, or strain the stock through a fine strainer into a different pot.
- Taste for flavor and simmer to reduce until the flavor is as concentrated as you want it. (If you’re not going to use it right away and you have limited freezer space, you can boil it down to a very small amount and add water when you use it.)
- If the stock seems fatty, use a fat separator to remove fat, or put the stock in the fridge overnight and the fat will rise to the top where you can scoop it off.
- Frozen stock will keep in the freezer for at least six months, and delicious turkey soup will taste good all winter!
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