The Thanksgiving feast is over and it’s time to wash the dishes and pack up leftovers, which means it’s the perfect time to make turkey stock. Instead of cramming the messy turkey carcass into ziplock bags—or worst of all, throwing it away—simply transfer the bones straight into the slow cooker, along with water and some vegetables that you probably have on hand. This no-effort recipe simmers all night long, so you can wake up the next morning to a big batch of golden, aromatic stock perfect for soups, stews, and warding off the common cold. The cooled stock can be stored in the refrigerator up to one week, or in the freezer for up to two months.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.