Homemade Turkey Stock

Don't throw away that turkey carcass from Thanksgiving! Use it to make a flavorful homemade stock that you can freeze and use for months!

Course Stock
Cuisine American
Prep 10 minutes
Cook 4 hours
Chilling time 7 hours 40 minutes
Total 4 hours 10 minutes
Servings 4 quarts
Calories 21 kcal
Author Michelle


  • Turkey carcass and bones from 14-pound turkey
  • 1 large yellow onion halved (unpeeled)
  • 1 carrot peeled and cut into large chunks
  • 2 celery stalks cut into large chunks
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 5 sprigs fresh parsley
  • 3 sprigs fresh thyme


  1. 1. Place the turkey carcass and bones in a large stockpot and cover with at least 5 quarts of water, or enough to ensure that the water covers it by at least 1 inch. Bring to a boil over medium-high heat. Skim off any fat or foam that rises to the surface.
  2. 2. Add the onion, carrot, celery, bay leaf and peppercorns. Reduce the heat to low so that the stock is at a very slow simmer. Simmer, uncovered, for 2 hours.
  3. 3. Add the parsley and thyme to the stock and simmer for an additional 2 hours.
  4. 4. Pour the stock into a large bowl through a fine-mesh sieve and discard all of the solids. Allow to sit at room temperature for about 30 minutes, or until a noticeable skin forms on the surface. Using a spoon, skim off the layer of fat, then let the stock cool to room temperature. Cover and refrigerate overnight.
  5. 5. The next day, remove the layer of fat that has collected on the top of the stock, then portion out the stock into quart-size containers or freezer-safe ziploc bags and store. The stock can be refrigerated for up to 3 days, or frozen for up 6 months.

Recipe Notes

Nutritional values are based on one quart

Nutrition Facts
Homemade Turkey Stock
Amount Per Serving
Calories 21
% Daily Value*
Sodium 14mg1%
Potassium 103mg3%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Vitamin A 2690IU54%
Vitamin C 5.8mg7%
Calcium 19mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.