How to Make Homemade Turkey Stock from Roast Bones

Take your gravy, soups, and sauces to the next level with this Easy Homemade Turkey Stock Recipe. It requires just a few simple ingredients and includes both stovetop and Instant Pot options so you can make rich, flavorful stock with minimal effort.

Thanksgiving is my favorite holiday, and after more than 15 years of hosting I try to prepare as much as I can in advance. One of my favorite shortcuts is roasting a turkey a few weeks early and turning the leftover carcass into homemade turkey stock. Homemade stock makes all the difference in my turkey gravy and my turkey wild rice soup — it adds depth, body, and a homemade flavor that store-bought stock can’t match.

Why you’ll love this recipe

• The gelatin from the bones creates a silky mouthfeel that improves gravies, sauces, and soups, and the flavor is far superior to canned stock.
• It’s simple to make with minimal ingredients and only a little hands-on time.
• Use any turkey parts you have on hand: wings, legs, neck, backbone, or a roasted carcass.
• Stock freezes well; store it in airtight containers or freezer bags for up to three months.

Turkey stock ingredients

Beyond the turkey pieces, this recipe uses basic aromatics and a few seasonings you probably already keep in your kitchen.

• Turkey — cooked or raw parts: wings, neck, backbone (if butterflied), and giblets (do not use liver). Trim excess fat and break large pieces down if needed.
• Vegetables — onion, carrot, and celery (classic mirepoix). These aromatics form the backbone of flavor and should not be omitted.
• Fresh herbs — thyme and flat-leaf parsley add subtle, bright notes; fresh is preferred over dried for this use.
• Bay leaf — use dried bay leaf; its flavor is more subtle and suited to long-simmered stocks.
• Peppercorns — whole peppercorns (black, green, or mixed) provide gentle spice without clouding the stock.

Note: this guide outlines typical amounts and yields. Adjust quantities based on the size of your carcass or the capacity of your pot.

How to make this recipe

Turkey stock is forgiving and easy to prepare. The basic steps are assembling the ingredients, simmering to extract flavor, then straining and cooling. Use a stovetop stockpot or an Instant Pot—both methods are included below.

Prepare the bouquet garni

A bouquet garni is a small bundle of herbs and spices that makes it easy to remove loose ingredients after simmering. You can wrap the herbs and peppercorns in cheesecloth, tuck them inside the dark green top of a leek, or simply add them loose and strain the stock later.

• Place the thyme, parsley, bay leaf, and peppercorns on a small square of cheesecloth or the dark green leek top.
• Fold the cloth or leek leaves around the herbs.
• Tie securely with kitchen twine so you can remove the bundle easily after cooking.

Prepare the stock

• Put the turkey parts, onion, carrot, celery, and bouquet garni into a large stockpot or the Instant Pot. Add cold water to cover the ingredients by about 2 inches. If using an Instant Pot, ensure the liquid stays under the maximum fill line.
• Stovetop: Bring to a boil, then reduce immediately to a gentle simmer. Cook for 3 to 3 1/2 hours, skimming foam and excess fat from the surface occasionally.
• Instant Pot: Cook on high pressure for 1 to 1 1/2 hours, then perform a quick release. If using frozen parts, allow extra time to come up to pressure.
• When cooking is complete, remove and discard the bones, vegetables, and herb bundle. Strain the stock through a fine-mesh sieve into a large bowl and cool it completely.
• Skim the fat from the surface once cooled. Store the stock in airtight containers in the refrigerator for up to five days, or freeze for up to three months.

Recipe FAQs

• Is turkey stock the same as broth? The terms are often used interchangeably. Stock is traditionally made primarily with bones, which release gelatin, while broth is typically made from meat. Both use vegetables and aromatics.
• Is turkey bone broth good for you? Bone broth contains collagen and minerals and is often valued for joint and gut-supportive qualities. Nutrition varies by ingredients and cooking time.
• What can I use turkey stock for? Use turkey stock in gravies, soups, stews, risottos, and anywhere you would normally use chicken stock.
• Why should you not boil stock? A rolling boil agitates solids and emulsifies fat into the liquid, producing a cloudy stock. A gentle simmer keeps the liquid clear and allows fat to rise so it can be skimmed off.
• How do I cool homemade turkey stock safely? Cool it as quickly as possible before refrigerating. Set the pot in an ice-water bath and stir occasionally, or divide the stock into smaller containers to speed cooling.
• How should I store turkey stock? Refrigerate in airtight containers for up to five days, or freeze for up to three months. Leave headspace in jars when freezing to allow for expansion.

Recipe notes

• This recipe is written for an entire turkey carcass and yields about eight cups of stock. You can scale the recipe up or down to fit your pot or Instant Pot—just keep the ratio of water to ingredients and the 2″ coverage rule in mind.
• Pro tip: Don’t throw away the roasted carcass. Roasted bones give a deeper, more developed flavor than raw bones. If you won’t make stock immediately, freeze the whole carcass until you are ready to use it.
• Fresh thyme and parsley are recommended for their delicate flavor; dried herbs are stronger and can overpower the stock. Use dried bay leaf rather than fresh bay leaves for a subtler flavor.
• Label and date your freezer containers so you use stock within three months for best flavor.

More stock recipes

• Slow cooker chicken stock
• Vegetable stock

Did you try this recipe? If so, leave a review below and tag @flavorthemoments on Facebook or Instagram so I can see what you made.