You know that turkey carcass sitting in your fridge after the big holiday meal? Don’t you dare toss it! That golden treasure is about to become the most flavorful, soul-warming simple turkey stock you’ve ever tasted. I’ve been making this exact recipe for years – ever since my grandmother showed me how to turn “leftover bones” into liquid gold.

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Trust me, once you taste homemade turkey stock, you’ll never go back to store-bought. The difference is like night and day. That rich, savory depth it adds to soups, gravies, and risottos? Absolute magic. Just last Thanksgiving, my sister-in-law (who swears she hates gravy) went back for thirds of my turkey gravy made with this stock. “What’s your secret?” she asked. Honey, the secret was simmering those bones with just a few humble veggies until they gave up every last bit of flavor.

This simple turkey stock recipe couldn’t be easier – we’re talking dump-and-simmer simple. But the results? Pure culinary alchemy. Let me show you how to make the most of those leftovers!

Why You’ll Love This Simple Turkey Stock Recipe

This isn’t just stock – it’s kitchen magic in a pot! Here’s why this recipe will become your new favorite:

Zero waste wonder: Turns what you’d toss into something incredible
Budget-friendly: Makes gallons of stock for pennies compared to store-bought
Flavor bomb: That rich, savory depth? Store versions can’t compete
Set-it-and-forget-it easy: Dump everything in, simmer, walk away
Soup starter supreme: The secret weapon for next-level gravies and stews

My favorite part? The whole house smells like Thanksgiving while it simmers. Pure comfort in a pot!

Ingredients for Simple Turkey Stock Recipe

Here’s the beautiful part – you probably have most of these ingredients already! This simple turkey stock recipe is all about making magic from basics. The star? Those leftover turkey bones (don’t skip them – they’re flavor gold!). Here’s what you’ll need:

1 turkey carcass (leftover bones with some meat still clinging – that’s where the flavor hides!)
1 onion, roughly chopped (no need to peel – the skins add gorgeous color)
2 carrots, roughly chopped (washed but not peeled – more flavor in those skins!)
2 celery stalks, roughly chopped (leaves and all – they pack a punch)
2 cloves garlic, smashed (just give ’em a whack with your knife)
1 bay leaf (the unsung hero of stocks everywhere)
1 tsp black peppercorns (whole – we’ll strain them out later)
1 tsp salt (just to help draw out the flavors)
8 cups water (or enough to cover everything by about an inch)

See? Nothing fancy – just honest ingredients doing honest work. Now let’s make some stock!

How to Make Simple Turkey Stock

Alright, let’s get cooking! This simple turkey stock practically makes itself – just follow these easy steps and let time work its magic. I promise, your future soups will thank you.

Step 1: Prepare the Turkey Carcass

First, grab that turkey carcass from the fridge. No need to be precious with it – break it into a few large pieces if it’s too big for your pot. Those meaty bits still clinging to the bones? Leave ’em! They’ll add incredible flavor. My grandma always said, “The more ‘mess’ on those bones, the better your stock will be.” Toss everything into your largest pot.

Step 2: Simmer with Vegetables

Now add all your chopped veggies – onion, carrots, celery – plus the garlic, bay leaf, and peppercorns. Pour in enough water to cover everything by about an inch (about 8 cups usually does it). Here’s the key: bring it just to a boil, then immediately reduce to the gentlest simmer you can manage. You want occasional bubbles breaking the surface, not a rolling boil – that keeps your stock clear instead of cloudy. Let it work its magic for 2-3 hours, skimming off any foam that forms at the top with a spoon. The smell? Absolute heaven!

Step 3: Strain and Store

When your kitchen smells like Thanksgiving and the liquid has reduced by about a third, it’s time to strain. Set a fine mesh sieve over a large bowl (cheesecloth-lined if you’re fancy) and carefully pour the stock through. Press gently on the solids to get every last drop of flavor, then discard them. Let the stock cool slightly before transferring to jars or containers – I leave about an inch of headspace for expansion if freezing. That’s it! You’ve just made liquid gold.

Pro tip: For extra-clear stock, let it cool completely in the fridge overnight, then skim off any solidified fat from the top before using. But honestly? I usually can’t wait that long to start cooking with it!

Tips for the Best Simple Turkey Stock Recipe

Want to take your stock from good to “Oh my gosh, what IS that amazing flavor?” Here are my hard-earned secrets:

Skim with love: That foam that rises at first? Gently scoop it off – your stock will be clearer and taste cleaner.
Keep it lazy: A gentle simmer is key – boiling makes stock cloudy and can give it a bitter edge.
Herb it up: Toss in a few sprigs of fresh thyme or parsley if you’ve got them – they add wonderful complexity.
Patience pays: Don’t rush the simmer time – those bones need hours to give up all their goodness. Trust me, it’s worth the wait!

My grandma’s golden rule? “Good stock takes time, but it doesn’t take work.” So relax and let the pot do its thing!

Storing and Using Simple Turkey Stock

Now that you’ve got this gorgeous golden stock, let’s talk storage and all the delicious ways to use it! I keep mine in mason jars – fridge for immediate use (good up to 5 days) or freezer for long-term happiness (perfect for 3 months). Pro tip: freeze some in ice cube trays for quick single-serving portions!

Oh, the possibilities! This simple turkey stock transforms everything it touches:

Whisk it into gravies for insane depth of flavor
Use as the base for soul-warming turkey noodle soup
Elevate risotto to restaurant-quality status
Deglaze pans for next-level pan sauces

My personal favorite? Sipping it straight from a mug on chilly days – it’s like Thanksgiving in a cup!

Simple Turkey Stock Recipe Variations

Want to mix things up? This simple turkey stock recipe is wonderfully adaptable! Try these easy twists:

Herb lover’s version: Toss in a few sprigs of fresh thyme or rosemary while simmering – the aroma alone is worth it!
Chicken swap: No turkey bones? Chicken carcasses work beautifully too – same method, slightly milder flavor.
Asian-inspired: Add a slice of ginger and a star anise pod for a fragrant twist perfect for pho or ramen.

See? One recipe, endless possibilities – just like Grandma used to say!

Simple Turkey Stock Recipe FAQs

Got questions about making the perfect simple turkey stock? I’ve got answers! Here are the most common things people ask me:

Can I use raw turkey bones instead of leftover cooked ones?
Absolutely! Raw bones work great – just roast them at 400°F for 30 minutes first to develop richer flavor. That caramelization makes all the difference!

How long should I simmer the stock?
2-3 hours is the sweet spot – enough time to extract all that goodness without turning bitter. I set a timer for 2 hours, then start tasting. When it makes your eyes roll back in flavor bliss, it’s done!

Can I freeze turkey stock?
Yes, and you should! It freezes beautifully for up to 3 months. I freeze in 1-cup portions so I always have just what I need. Pro tip: leave headspace in containers – liquids expand when frozen!

Why is my stock cloudy?
No worries! Cloudiness usually means it boiled too vigorously. Still tastes amazing – just simmer gentler next time. For crystal-clear stock, strain through cheesecloth after cooling.

Can I add other vegetables?
Of course! Mushroom stems, leek tops, or parsley stems all add depth. Just avoid starchy veggies like potatoes – they can make stock gluey. Have fun experimenting!

Nutritional Information

Now, let’s talk numbers – but remember, these are just estimates since every turkey carcass gives up its goodness a little differently. Per cup of this simple turkey stock, you’re looking at roughly:

Calories: About 30 – it’s light but packed with flavor
Sodium: Around 150mg (you can always reduce the salt if needed)
Protein: A nice 3g per cup – all that collagen from those bones!

The best part? Unlike store-bought versions, you control exactly what goes in – no mystery ingredients or preservatives. Just pure, wholesome goodness!

Rate This Simple Turkey Stock Recipe

Did this simple turkey stock recipe become your new kitchen staple? I’d love to hear how it turned out! Drop a comment below with your favorite way to use it – your feedback makes my day!

If you’re looking for ways to use up other holiday leftovers, check out this recipe for make-ahead giblet gravy recipe!

Using homemade stock is a key technique in achieving deep flavor in dishes like homemade mushroom gravy recipe.

For more ways to maximize flavor from scratch, you might want to read up on the science behind how to make perfect stock.

Simple Turkey Stock Recipe: 3-Hour Magic from Leftover Bones

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A simple and flavorful turkey stock made with leftover turkey bones and basic vegetables.

Author: Cole Bennett
Prep Time: 10 mins
Cook Time: 3 hours
Total Time: 3 hours 10 mins
Yield: 6 cups 1x
Category: Soup
Method: Simmering
Cuisine: American
Diet: Low Fat

Ingredients

Scale

1 turkey carcass (leftover bones)
1 onion, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
2 cloves garlic, smashed
1 bay leaf
1 tsp black peppercorns
1 tsp salt
8 cups water

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Instructions

Place the turkey carcass in a large pot.
Add onion, carrots, celery, garlic, bay leaf, peppercorns, and salt.
Pour in the water, ensuring everything is submerged.
Bring to a boil, then reduce heat to a simmer.
Simmer for 2-3 hours, skimming off any foam that forms.
Strain the stock through a fine mesh sieve.
Discard the solids and store the stock in jars or containers.

Notes

Use leftover turkey bones for best flavor.
Simmer gently to avoid cloudiness.
Store in the fridge for up to 5 days or freeze for longer storage.

Nutrition

Serving Size: 1 cup
Calories: 30
Sugar: 1g
Sodium: 150mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 3g
Cholesterol: 5mg