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Our Best Turkey Stock Recipe

Active
10 Minutes
Total
3 Hours, 10 Minutes

Yield

Makes about 17 cups

Roasting a Thanksgiving turkey is a labor of love—from brining the bird, to arranging it in the roasting pan, to making sure the oven temperature is just right, to carving it up. So when you go to the trouble of cooking a turkey, make sure every bit of it is put to good use, including the carcass and skin, with our best turkey stock recipe. Turkey stock is just as versatile as chicken or vegetable stock, with a deeper, richer flavor that works in so many recipes. Grab your biggest stockpot and add water, celery stalks, carrots, an onion, and salt. Bring this mixture to a boil over high heat, then reduce the heat, and simmer until carcass falls apart and stock tastes very rich, 2 to 3 hours. Once you’re happy with the flavor of the turkey stock, remove and discard large bones; pour liquid through a fine wire-mesh strainer, and discard solids. Let the stock cool completely and skim off and discard any solidified fat before you use it. This turkey stock will make a fantastically rich base for all sorts of soups and stews, from turkey soup or chicken noodle to chicken and dumplings. With this easy turkey stock recipe, one Thanksgiving turkey can be enjoyed for months and months to come.

Ingredients

  • 12- to 14- pound turkey carcass and skin
  • 2 quarts reduced-sodium chicken broth
  • 16 cups water
  • 2 celery stalks
  • 2 carrots
  • 1 yellow onion
  • 1 tablespoon kosher salt

How to Make

  • Place the carcass and skin of a roasted 12- to 14-lb. turkey in a very large stockpot. Add 2 qt. reduced-sodium chicken broth; 16 cups water; 2 chopped celery stalks; 2 chopped carrots; 1 yellow onion, quartered; and 1 Tbsp. kosher salt. Bring to a boil over high; reduce heat, and simmer until carcass falls apart and stock tastes very rich, 2 to 3 hours. Remove and discard large bones; pour liquid through a fine wire-mesh strainer, and discard solids. Cool completely, about 2 hours; cover and chill until ready to use. Skim and discard solidified fat before using. Refrigerate stock up to 1 week, or freeze up to 6 months.