Take your gravy and turkey soup to the next level with this Easy Homemade Turkey Stock Recipe. It’s simple to make with a few basic ingredients, and the instructions include both stovetop and Instant Pot methods so you can choose what works best for you.
Thanksgiving is my favorite holiday, and after hosting for more than 15 years I’ve learned that advance prep is key. One of my favorite make-ahead steps is roasting or cooking a turkey a few weeks early and saving the carcass to make rich, homemade stock. A good turkey stock makes all the difference in sauces, gravies and soups.
I keep containers of this stock in the freezer and pull them out on Thanksgiving to make gravy, or to use as the base for my turkey wild rice soup. This recipe is forgiving and versatile: you can use a whole roasted carcass or any combination of raw turkey parts such as wings, necks, legs or backbone.
Why you’ll love this recipe
- The gelatin released from the bones gives homemade turkey stock a silky mouthfeel that improves gravies, sauces and soups.
- It’s made from a handful of pantry staples and requires minimal hands-on time.
- Use roasted carcass, uncooked parts, or a mix — this recipe adapts to whatever turkey pieces you have.
- Stock freezes well. Store in airtight containers for up to three months for easy weeknight meals or holiday prep.
Turkey stock ingredients
Aside from turkey parts, this stock calls for just a few aromatics and herbs you may already have on hand.
- Turkey — Use a roasted carcass, or raw parts such as wings, necks, backbone (if spatchcocked) and giblets. Trim excess fat. Avoid using liver, which can make stock bitter.
- Vegetables — Onion, carrot and celery form the classic mirepoix and provide the backbone of stock flavor. Rough chop; no need to peel everything perfectly.
- Fresh herbs — Parsley and thyme add a subtle, clean flavor. Fresh is recommended; dried herbs are more concentrated and can change the flavor profile.
- Bay leaf — One dried bay leaf adds depth without overpowering the stock.
- Peppercorns — Whole peppercorns (black, green or mixed) add a gentle peppery note.
See the recipe section below for ingredient quantities and the full method.
How to make this recipe
Turkey stock requires very little prep. The main steps are assembling the ingredients, simmering slowly (or pressure-cooking for speed), then straining and cooling.
Prepare the bouquet garni
A bouquet garni is a bundle of herbs and whole spices that is easy to remove after cooking. Use a small square of cheesecloth or the dark green top of a leek to hold the bouquet together, or simply add the herbs loose and strain them out later.
- Place thyme, parsley, bay leaf and peppercorns in the cheesecloth or leek top.
- Fold the cloth or leek around the herbs and tie securely with kitchen twine.
- If you prefer, you can skip the bundle and strain the stock through a fine mesh sieve at the end.
Prepare the stock
- Put the turkey parts, onion, carrot, celery and bouquet garni into a large stockpot or Instant Pot. Add cold water to cover the ingredients by about 2 inches. If using an Instant Pot, do not exceed the maximum fill line.
- Stovetop: Bring to a gentle boil, then reduce heat to maintain a simmer. Cook 3 to 3½ hours, skimming fat and foam from the surface occasionally for a clear stock.
- Instant Pot: Cook at high pressure for 1 to 1½ hours, then perform a quick release according to your appliance instructions.
- When done, discard the solids: carcass, bones, vegetables and bouquet garni. Strain the liquid through a fine mesh sieve into a large bowl or another pot and let cool.
- Skim any film or excess fat from the surface once cooled. Refrigerate for up to 5 days or freeze in airtight containers for up to 3 months.
Recipe FAQs
Is turkey stock the same as broth?
The terms are often used interchangeably. Technically, stock is primarily made from bones (which release gelatin) while broth is usually made from meat and may be lighter in body. Both include vegetables and aromatics.
Is turkey bone broth good for you?
Bone-based stocks contain collagen and gelatin, which many people find helpful for joint comfort and digestive support. As with any food, benefits depend on overall diet and health.
What can I use turkey stock for?
Use turkey stock in gravies, soups, stews or anywhere you would use chicken stock. It adds a deeper, richer turkey flavor to recipes.
Why should you not boil stock?
Boiling agitates solids and emulsifies fat, making the stock cloudy and distributing fat throughout. A gentle simmer keeps the liquid clear and lets fat rise so it can be skimmed.
How do you cool homemade turkey stock?
Cool stock completely before storing. To speed cooling, place the pot in an ice bath, add ice to the container being cooled, or divide the stock into smaller shallow containers.
How do you store turkey stock?
Refrigerate in airtight containers for up to 5 days. For long-term storage, freeze in portions for up to 3 months.
Recipe notes
- Yield: An entire turkey carcass typically makes about 8 cups (about 2 liters) of stock. Use as much or as little turkey as will comfortably fit in your pot or Instant Pot and cover with 2 inches of water.
- Pro tip: Don’t throw away a roasted carcass—using roasted bones adds depth of flavor. Carcasses freeze well until you’re ready to make stock.
- Trim excess fat before cooking if you prefer a leaner stock. Skim fat after cooling for a clearer, lighter result.
- Fresh thyme and parsley are recommended for a subtle, bright flavor. Use dried bay leaf rather than fresh if you want a gentler bay note.
- Store in the refrigerator for up to 5 days or freeze for up to 3 months.
More stock recipes
- Slow cooker chicken stock (recipe title)
- Vegetable stock (recipe title)
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Easy Homemade Turkey Stock
Servings: about 8 cups
Prep time: 15 mins • Cook time: 3–3½ hrs stovetop or 1–1½ hrs Instant Pot • Total time: 3 hrs 45 mins
Homemade turkey stock is easy to make and elevates gravies, soups, and stews. Use roasted carcass or raw turkey parts and a simple mix of aromatics and herbs.
Ingredients
Turkey parts:
- Cooked or raw turkey parts — wings, necks, backbone (butterflied if needed), giblets (exclude liver), trimmed of excess fat
Aromatics:
- 1 onion, peeled and quartered
- 1 large carrot, cut into large pieces
- 1 large stalk celery, cut into large pieces
Bouquet garni:
- Small piece of cheesecloth or the dark green top of a leek (optional)
- Kitchen twine (optional)
- 1 sprig fresh thyme
- 1 sprig parsley, flat-leaf
- 1 dried bay leaf
- 6 whole peppercorns
Instructions
Prepare the bouquet garni
- Place thyme, parsley, bay leaf and peppercorns on a small square of cheesecloth or in the dark green leek top.
- Fold the cloth or leek around the herbs and tie tightly with kitchen twine so the bundle can be removed easily.
Prepare the stock
- Place turkey parts, onion, carrot, celery and the bouquet garni into a large stockpot or Instant Pot. Add cold water to cover by about 2 inches. Do not overfill the Instant Pot above the max line.
- Stovetop: Bring to a boil, then reduce to a gentle simmer and cook 3–3½ hours. Skim foam and excess fat as needed. Instant Pot: Cook at high pressure for 1–1½ hours, then quick release.
- When finished, remove and discard solids. Strain the liquid through a fine mesh sieve. Cool completely, then skim fat off the surface.
- Store in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
- This recipe is adaptable—the main rule is to cover turkey pieces with about 2 inches of water. More bones generally equal richer flavor.
- Using a roasted carcass deepens the stock’s flavor, and carcasses freeze well until you’re ready to make stock.
Nutrition (per 1/2 cup)
Calories: ~10 kcal • Carbohydrates: 2 g • Protein: 1 g • Fat: 1 g • Sodium: varies