Making homemade turkey stock is a fantastic way to use every part of your turkey, especially after a big holiday meal. Not only is this stock rich in flavor, but it’s also incredibly versatile—you can use it in soups, gravies, and countless other recipes that call for chicken or turkey broth. Plus, it’s so much more flavorful and nutritious than anything you’ll find in a store!

Turkey Stock Recipe

This turkey stock recipe is easy to make and uses simple, fresh ingredients. With a base of roasted turkey parts, carrots, celery, onions, and herbs like parsley, sage, and thyme, it creates a deep, savory stock that will elevate your favorite dishes. The roasting step adds an extra layer of flavor that brings out the best in the turkey and vegetables, making it worth the little bit of extra time.

To get started, preheat your oven and grab any raw turkey parts you have on hand—think necks, spines from spatchcocking, or any trimmings. Roast these with your chopped veggies, then add them all to a large stock pot with water and herbs. After a few hours of simmering, you’ll have a golden, aromatic turkey stock ready to strain, season, and store for all your cooking needs!

What You Will Love About This Recipe

You’ll love this turkey stock recipe for its rich, homemade flavor and how easy it is to make. By roasting the turkey parts and veggies first, you get a deep, savory flavor that you simply can’t get from store-bought stock. The combination of fresh herbs, hearty vegetables, and tender turkey creates a delicious, aromatic stock that’s perfect for adding depth to soups, stews, risottos, and sauces.

Another reason to love this recipe is how it helps you make the most of your turkey leftovers—reducing waste and saving money! Instead of discarding those extra turkey parts, you’ll turn them into something flavorful and nutritious that you can freeze and use for weeks to come.

Plus, homemade stock is incredibly versatile. With just a few simple ingredients, you’ll have a base that can elevate so many dishes, making this recipe a go-to staple in your kitchen!

Ingredients:

3 Pounds Raw Turkey
1 1/2 Gallons of Water
8 Whole Carrots, chopped
8 Celery Stalks, chopped
2 Onions, quartered
2 Cups Fresh Parsley, loosely packed
1 Cup Fresh Sage, loosely packed
5 Sprigs Fresh Thyme
Olive Oil
Salt and Pepper, to taste

How to Make Turkey Stock

Preheat the oven to 400 degrees Fahrenheit.
Take your raw and unfrozen turkey (I use the neck, spine from spatchcocking, etc.) and place it on the baking sheet along with the carrots, celery, and onions.
Brush all of the ingredients on the baking sheet with olive oil and sprinkle with salt and pepper.

Bake for 45 minutes, then remove from the oven.

Add the roasted ingredients along with the thyme, sage, parsley, and water to the stock pot. Be sure to drain the juices from the baking sheet, into the pot as well.

Bring to a boil and then let simmer for a total cook time of 3 hours in the stock pot.
Check the pot randomly and add water if it has evaporated too much.
Remove from the heat and let cool until the excess fat has hardened at the top.
Using a slotted spoon or tongs, remove the large chunks from the stock and as much of the hardened fat as possible and discard.

Using a large bowl or container, lay the cheesecloth or the flour sack towel over the bowl and pour the stock in, making sure the sides of the towel don’t fall in.

Slowly lift up all sides of the cloth/towel and let all the liquid drain through it and when it stops draining, slowly squeeze from the top down so you get all the liquid out. Don’t squeeze overly hard as you don’t want any excess fat to squeeze through.
Taste the stock and add more salt or pepper, if desired.
Store in a sealed container in the fridge or use and enjoy!

Tips & Tricks

Roast for Richer Flavor: Roasting the turkey parts and vegetables at 400°F before simmering them in the stock pot is key. It caramelizes the ingredients and brings out deep, savory flavors that make a huge difference in your stock.
Use What You Have: Any turkey parts work well for stock—think necks, wings, or the spine from spatchcocking. If you don’t have fresh herbs, dried versions of thyme, parsley, or sage can be used in a pinch (just reduce the quantity by about half).
Simmer Slowly: After bringing the stock to a boil, reduce it to a low simmer for the remaining cooking time. A gentle simmer extracts the most flavor and keeps your stock clear instead of cloudy.
Strain Carefully: For a clear, beautiful stock, strain through cheesecloth or a flour sack towel. This step removes any small bits and excess fat, giving you a smoother, cleaner result.
Skim the Fat: Letting the stock cool before removing excess fat is a great way to get a cleaner flavor. You can also refrigerate the stock; the fat will harden on top, making it easy to remove.
Freeze for Later: Pour cooled stock into freezer-safe containers or ice cube trays for easy portioning. It’ll last for up to 6 months in the freezer and can be used anytime you need a quick burst of flavor in your dishes!

FAQs

Yes, absolutely! If you have leftover turkey bones from a roasted turkey, they work great for this recipe. Just skip the roasting step and place the bones directly in the stock pot with the veggies and herbs.

Homemade turkey stock will keep in the refrigerator for up to 5 days. For longer storage, freeze it in airtight containers or ice cube trays for up to 6 months.

Fresh herbs give the best flavor, but if you don’t have them on hand, dried herbs work well too. Use about one-third the amount since dried herbs are more concentrated. For example, use about 1 tablespoon of dried parsley in place of 2 cups fresh.

Yes, making turkey stock in an Instant Pot is quick and easy. Combine the roasted turkey parts, veggies, herbs, and water, and cook on high pressure for 45 minutes. Let it naturally release for about 15-20 minutes before straining.

Can you freeze turkey stock?

Yes, you can definitely freeze turkey stock! Freezing is a great way to store it long-term and have it ready for future recipes. Here are a few tips for freezing turkey stock:

Cool Completely: Let the stock cool to room temperature before transferring it to freezer containers. This prevents ice crystals from forming and keeps the texture smooth.
Choose the Right Containers: Use freezer-safe containers, jars with plenty of headspace (for expansion), or silicone ice cube trays to portion it into smaller servings. Ice cube trays are great if you just want a small amount to add flavor to recipes.
Label and Date: Clearly label the containers with the date you made the stock. Turkey stock will last up to 6 months in the freezer, so you’ll know exactly how fresh it is.
Thaw Slowly: When you’re ready to use it, thaw the stock in the refrigerator overnight, or use the defrost setting on the microwave if you’re in a hurry.

Turkey Stock Recipe

Name: Turkey Stock Recipe
Prep time: 5 min
Cook time: 3 h 45 min
Total time: 5 h 20 min
Ingredients: 3 Pounds Raw Turkey; 1 1/2 Gallons of Water; 8 Whole Carrots, chopped; 8 Celery Stalks, chopped; 2 Onions, quartered; 2 Cups Fresh Parsley, loosely packed; 1 Cup Fresh Sage, loosely packed; 5 Sprigs Fresh Thyme; Olive Oil; Salt and Pepper, to taste

Prep Time: 5 minutes

Cook Time: 3 hours 45 minutes

Additional Time: 1 hour 30 minutes

Total Time: 5 hours 20 minutes

This Turkey Stock Recipe is so easy to make and is filled with so much delicious flavor. All you need is a few basic ingredients and herbs and you will have a savory turkey stock ready to use in all your favorite recipes.

Ingredients

3 Pounds Raw Turkey
1 1/2 Gallons of Water
8 Whole Carrots, chopped
8 Celery Stalks, chopped
2 Onions, quartered
2 Cups Fresh Parsley, loosely packed
1 Cup Fresh Sage, loosely packed
5 Sprigs Fresh Thyme
Olive Oil
Salt and Pepper, to taste

Instructions

Preheat the oven to 400 degrees Fahrenheit.
Take your raw and unfrozen turkey (I use the neck, spine from spatchcocking, etc.) and place it on the baking sheet along with the carrots, celery, and onions.
Brush all of the ingredients on the baking sheet with olive oil and sprinkle with salt and pepper.
Bake for 45 minutes, then remove from the oven.
Add the roasted ingredients along with the thyme, sage, parsley, and water to the stock pot. Be sure to drain the juices from the baking sheet, into the pot as well.
Bring to a boil and then let simmer for a total cook time of 3 hours in the stock pot.
Check the pot randomly and add water if it has evaporated too much.
Remove from the heat and let cool until the excess fat has hardened at the top.
Using a slotted spoon or tongs, remove the large chunks from the stock and as much of the hardened fat as possible and discard.
Using a large bowl or container, lay the cheesecloth or the flour sack towel over the bowl and pour the stock in, making sure the sides of the towel don’t fall in.
Slowly lift up all sides of the cloth/towel and let all the liquid drain through it and when it stops draining, slowly squeeze from the top down so you get all the liquid out. Don’t squeeze overly hard as you don’t want any excess fat to squeeze through.
Taste the stock and add more salt or pepper, if desired.
Store in a sealed container in the fridge or use and enjoy!

Notes

Yields: About 3 Liters

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 198Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 82mgSodium: 216mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 26g

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

Turkey Stock Recipe