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Homemade Turkey Stock packaged in quart containers for storage.
Homemade Turkey Stock
Prep Time
10 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 20 mins

This make-ahead homemade turkey stock will take your gravy, soups, and stews to the next level. So easy to make all in one pot!

Course: Soup
Cuisine: American
Keyword: stock, turkey stock
Servings: 8 Servings
Calories: 33 kcal
  • 1 Tbsp canola or vegetable oil
  • turkey parts, neck, backbone (cut up), and/or wings from a 14-16 lb bird
  • 1 onion, large, cut into 12 chunks
  • 1 tsp kosher salt
  • 3 carrots, large, peeled and cut into large chunks
  • 3 celery stalks cut into large chunks
  • 4 parsley sprigs
  • 4 thyme sprigs
  • 10 cups water
  1. Heat the oil in a large heavy bottomed pot or dutch oven.

  2. Add the turkey parts and onions to the pot, season with kosher salt, and cook over med/high heat until browned, about 10-12 mins. Be sure to rotate the turkey and onion while it cooks to prevent burning.

  3. Add the remaining ingredients, bring to a boil and reduce to a simmer. Simmer over very low heat for at least two hours (three is even better).

  4. Line a colander with 3-4 layers of cheesecloth and strain into a large bowl. Discard the solids. Skim the fat from surface if using immediately or scrape it from the surface after the stock has chilled.

  5. Divide the stock into smaller containers (I like quart or pint size containers), cover, and refrigerate.

  6. Stock will keep in the refrigerator for 3 days or frozen for up to 3 months.

Recipe Notes

Yields: 2 Quarts Stock

Special Equipment Needed: 3-4 sheets Cheesecloth

  • When making the Roast Turkey in Parts, reserve the backbone and neck for this stock. Use a very heavy cleaver to cut the backbone into parts or ask your butcher to do it for you.
  • Don't have the neck or backbone? Use turkey wings instead.
  • Browning the turkey parts and onion adds a deeper flavor to the stock, just be sure they don't burn.
  • Simmer over VERY low heat. Be sure to simmer for at least 2 hours, but longer is even better. If using a slow-cooker, it will take about 10 hours.


Straining and Storing

  • Straining the stock through cheesecloth gets rid of all the little bits and impurities, resulting in a clearer stock.
  • Don't have cheesecloth? Use a fine mesh sieve instead, just know that it won't be as clear.
  • You will still need to skim the fat from the surface after it's strained. Do this with a spoon or fat separator if using immediately, or refrigerate until the fat hardens and skim it from the top.
  • Divide the stock into smaller containers to chill or freeze. I like to use quart or pint containers.
  • Label the containers if you're planning to freeze them. Homemade turkey stock will last in your freezer for up to 3 months.
Nutrition Facts
Homemade Turkey Stock
Amount Per Serving
Calories 33 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 335mg15%
Potassium 132mg4%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 3955IU79%
Vitamin C 4mg5%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.