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+ servings
Three cans of clear sunny homemade turkey stock.
5 from 1 vote

Homemade Turkey Stock

Learn how to make rich and flavorful homemade turkey stock after your Thanksgiving dinner, to use in soups, casseroles, risottos, or to freeze.
Author Diana
Servings 8 cups
Prep Time 5 minutes
Cook Time 2 hours

Equipment

  • Stockpot or Instant Pot (any size)
  • Fine mesh strainer

Ingredients

  • 1 turkey carcass
  • 2 ribs celery
  • 2 carrots peeled and chopped
  • 1 yellow onion quartered
  • fresh herbs such as thyme, rosemary, parsley, and sage
  • 10 peppercorns
  • 2-3 bay leaves
  • 2 quarts/liters cold water Note 1

Instructions

  • To a stockpot, or a dutch oven, add the turkey carcass, vegetables, herbs, and cover with water. Place over medium high heat, and bring to a boil. Skim off the fat, and reduce to simmer.Simmer gently for at least an hour and half, and up to 4 hours. The longer you simmer the stock, the more flavor you will get.
  • Remove from heat, and strain through a fine mesh strainer or a cheese cloth. If not using immediately, divide between jars, seal and refregirate or freeze.

Instant Pot Turkey Stock:

  • To the Instant Pot add all of the ingredients, cover with cold water and cover with the lid. Make sure that the vent is in SEALING position.Select the PRESSURE COOK/MANUAL setting and set the cooking time at 20 minutes at high pressure. The Instant Pot will take around 10-15 minutes to come to pressure and start cooking. When the cooking program ends, allow the steam to be released naturally to avoid splatter.
  • Strain through a fine mesh strainer or a cheese cloth, and divide between jars if not using immediately.

Notes

  1. To make a clear and gorgeous stock, always start with cold water. Hot water will make your stock cloudy.
  2. Yield: This recipe makes 2-3 quarts (8-12 cups) of stock depending on how much water you add.
  3. Storage: To store the turkey stock, divide between jars and seal (I use 16-ounce jars). Store in the fridge for up to 1 week or freeze for up to 6 months. I recommend labeling the jars with the date.
  4. Use Frozen Stock: To use the frozen stock, thaw in the fridge overnight or leave on the counter for a couple of hours to thaw.

Nutrition

Calories: 32kcal | Fat: 3g | Calcium: 2mg