Crock Pot Turkey Stock Recipe

This Crock Pot Turkey Stock recipe is a rich and homemade broth, which uses a leftover turkey carcass and fresh vegetables. It’s a classic, foolproof recipe, ready in about 12 hours and 10 minutes.

Crock Pot Turkey Stock Ingredients

• 1 turkey carcass (body, drumsticks, wings – meat removed)
• 2 carrots
• 2 celery sticks
• 1 white onion, quartered
• 1/2 tsp black peppercorns
• 2 bay leaves
• 3 garlic cloves
• 1/2 bunch fresh parsley or 1 tbsp dried parsley
• Water, to cover

How To Make Crock Pot Turkey Stock

1. Add turkey to the slow cooker:
   Fill half of the slow cooker with the leftover turkey carcass and bones.
2. Add vegetables and seasonings:
   Place carrots, celery, onion, peppercorns, bay leaves, garlic, and parsley on top of the turkey.
3. Fill with water:
   Pour in enough water to cover the ingredients, leaving about ½ inch of space at the top.
4. Cook the stock:
   Cover and cook on low for 12 hours.
5. Cool before handling:
   Let the stock cool on the counter for about 1 hour before touching or straining.
6. Strain the stock:
   Remove all solids and discard. Strain the liquid through a fine-mesh sieve lined with cheesecloth, a clean dish towel, or a coffee filter into a large bowl.

Recipe Tips

• How much stock does this make?
  It depends on how much water you use. To estimate, measure how many cups of water you add before cooking.
• Should I add salt to turkey stock?
  No. Keep it unsalted and season the final dish instead for better control over the flavor.
• Can I make chicken stock instead?
  Yes, swap in a chicken carcass—rotisserie chicken works great too.
• How to make richer stock:
  Roast the turkey bones in the oven at 400°F for 20–30 minutes before adding to the slow cooker for deeper flavor.
• Can I reuse turkey bones for a second batch?
  You can, but the second batch will be lighter in flavor and color.

What To Use Turkey Stock For

Homemade turkey stock is incredibly versatile. Use it in:

• Turkey noodle soup
• Gravy or pan sauces
• Risotto or rice pilaf
• Braising vegetables
• Slow cooker stews

How To Store Turkey Stock

Refrigerate:
Let cool completely. Store in airtight containers in the fridge for up to 4 days.

Freeze:
Transfer to freezer-safe containers, leaving 1 inch of headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator before use.

Turkey Stock Nutrition Facts

• Calories: 55 kcal
• Carbohydrates: 3g
• Protein: 5g
• Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 15mg
• Sodium: 24mg
• Potassium: 120mg
• Fiber: 1g
• Sugar: 1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook turkey stock for longer than 12 hours?
Yes, you can cook it up to 18–24 hours for a more concentrated broth.

Do I need to peel the vegetables?
It’s optional. Peels can add extra nutrients, but wash thoroughly if leaving them on.

Can I pressure can turkey stock?
Yes, but follow safe pressure canning guidelines as poultry stock is a low-acid food.

How do I get clear turkey stock?
Use a fine strainer with cheesecloth and avoid stirring the solids while straining.

Is this stock good for sipping?
Absolutely—just season with a little salt and enjoy it warm like bone broth.

Try More Recipes:

• Crock Pot Turkey Stew Recipe
• Crock Pot Turkey Sloppy Joes
• Crock Pot Turkey Roast Recipe

Crock Pot Turkey Stock Recipe

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

12

hours 

Calories

55

kcal

Homemade turkey stock made with a leftover carcass, vegetables, and herbs—slow-cooked for rich flavor and perfect for soups, stews, and more.

Ingredients

• 1 turkey carcass
  

• 2 carrots
  

• 2 celery sticks
  

• 1 white onion, quartered
  

• 1/2 tsp black peppercorns
  

• 2 bay leaves
  

• 3 garlic cloves
  

• 1/2 bunch fresh parsley or 1 tbsp dried parsley
  

• Water, to cover
  

Directions

• Place turkey bones in the slow cooker.
• Add all vegetables, herbs, and seasonings.
• Fill with water, leaving ½ inch space at the top.
• Cook on low for 12 hours.
• Cool for 1 hour.
• Strain and discard solids. Store broth for later use.