Homemade Turkey Stock

Don’t throw out those turkey bones on Thursday!

Homemade Turkey Stock

After carving, save the bones for this delicious homemade turkey stock, or broth if you will.

Homemade Turkey Stock

Sorry for the science project-y photo.

Use it in any soup or stew recipe that calls for poultry stock, or freeze it for later to make gravy for a Christmas turkey dinner, or any roast chicken dinner.

Homemade Turkey Stock

The key ingredient!

Don’t worry if you don’t have any garlic or herbs.


Simmering in the slow cooker overnight.

The only thing you really need to make this recipe is filtered water and vinegar, which helps pull the yummy nutrients out of the bones.

Filter through a fine mesh sieve.

Happy Thanksgiving!

Homemade Turkey Stock

Cooling to room temp on the countertop.

Homemade Turkey Stock

Pure gelatinous goodness.

Homemade Turkey Stock
Makes about 7 cups
Time: 12 – 24 hours

  • 1 turkey carcass and bones
  • Any leftover skin and organ parts (liver, heart, kidney, neck, etc.), if available
  • 1/4 cup apple cider vinegar
  • 1 tsp. sea salt
  • filtered water (from the Brita, not the tap)

Optional add-ins for extra flavor:

  • 3 peeled garlic cloves
  • 1 tsp. whole black peppercorns
  • 1 handful fresh parsley
  • 1 bay leaf
  1. Put turkey carcass and bones, leftover skin, and any remaining organ parts in the pot of a slow cooker.
  2. Add 1/4 cup apple cider vinegar and 1 tsp. sea salt.
  3. Fill all the way to the top of the slow cooker with filtered water (from the Brita, not the tap).
  4. Add optional add-ins for extra flavor if desired, such as peeled garlic cloves, peppercorns, fresh parsley, a bay leaf, and/or any other fresh herbs you have on hand. (Again, totally optional. Your stock will still taste delicious without them.)
  5. Cover and cook on LOW for at least 12 and up to 24 hours.
  6. Using a fine mesh sieve, carefully filter the stock into heat-proof containers. Discard the bones.
  7. LET COOL to room temperature before covering.
  8. Cover and refrigerate or freeze. Stock will become gelatinous when it chills (this is a good thing!).
  9. Use in place of any recipe that calls for stock, such as a soup, stew, or gravy.

 gobble gobble! (yep I just said that.)

  • Tess

    Looks delicious! Love homemade stock. And love the idea to use the slow cooker. I’ve never heard of adding vinegar, can you taste it in the finished stock?

    • http://www.peachesandcake.com/ Meg @ Peaches & Cake

      Nope not at all! It cooks out. Well you can of course still make stock without the vinegar, I just use it to make the stock more nutrient-dense.