Holidays

Turkey Stock (From Leftover Turkey Bones)

By Samira Kazan

published September 19, 2025

Turkey stock is the secret to next-level Thanksgiving gravy and cozy soups. After you roast your turkey , don’t toss the carcass. With just a few veggies and herbs, you can turn it into liquid gold.

Ladle scooping golden turkey stock from a glass bowl. - 1

My trick is to simmer gently for hours, skim early, and cool fast so the stock sets beautifully and tastes clean.

Use it in Turkey Gravy , Leftover Turkey Soup , or any holiday soups and sauces to keep the holiday glow going.

A serving of turkey soup and a spoonful of it. - 2
  • Why this works
  • Watch how I make it
  • What you’ll need
  • How to make turkey stock
  • Tips for the clearest, richest stock
  • Variations
  • Roasted bones vs. classic white stock
  • Storage
  • FAQs
  • More stock recipes
  • Turkey Stock (from leftover turkey bones) Recipe

Why this works

A long, gentle simmer dissolves collagen into gelatin so the chilled stock sets softly and feels silky in the mouth. Skimming early removes impurities for a cleaner flavor, and cooling quickly keeps quality high and food safety on point.

Watch how I make it

What you’ll need

A photo of the ingredients needed to make turkey stock. - 3
  • Leftover turkey bones or carcass : the backbone of flavor and gelatin for body.
  • Water : add enough to cover the bones by about 1 to 2 inches for balanced extraction.
  • Apple cider vinegar (optional): a small boost to pull gelatin without changing flavor.
  • Salt : start light, then season to taste after straining.
  • Bay leaves : classic background savoriness.
  • Black peppercorns : gentle warmth without clouding.
  • Allspice berries (optional): warm spice for a cozy holiday vibe.
  • Celery : herbal backbone and aroma.
  • Carrots : natural sweetness and a little color.
  • Onion : savory base notes; skins can stay on for more color if you prefer.
  • Garlic : depth and warmth.
  • Fresh thyme : woodsy notes that love poultry.
  • Fresh parsley : fresh, green finish.
  • Fresh ginger (optional): a bright lift that you can skip for a neutral, gravy-friendly stock.

See printable recipe card below for the full ingredients list and quantities.

How to make turkey stock

Prep the pot : Pile the leftover bones into your biggest stockpot. Add the vegetables, herbs, salt, peppercorns, bay leaves, and the apple cider vinegar if using. Add the optional flavor boosters if you want a warmer, spiced profile. Pour in cold water to cover everything by about 1 to 2 inches.

Step photos showing the preparation of a pot for turkey stock, with ingredients being added to the pot. - 4

Simmer the stock: Bring the pot to a full boil over high heat, then immediately reduce to the lowest steady simmer. Skim off foam during the first 20 to 30 minutes so the stock stays clean-tasting and clear.

Top view of simmered turkey stock in a pot. - 5

Let the pot simmer gently for 3 to 4 hours, uncovered, until the stock tastes savory and the bones look picked over. If bones peek above the surface, add a splash of water to keep them submerged.

Strain: Set a fine-mesh sieve or cheesecloth-lined colander over a large bowl and strain. Taste and adjust salt to your liking.

Photo of strained, golden turkey stock in a large bowl. - 6

Cool fast and store : set the bowl in an ice bath and stir until the stock drops below room temperature. Refrigerate until cold so the fat rises and firms for easy removal. If storing only a day or two, you can keep the fat cap on top to help protect flavor. For longer storage, remove the fat cap before freezing.

Top view of cooled strained turkey stock in a large bowl. - 7

Tips for the clearest, richest stock

  • Skim early . The first 20 to 30 minutes matter most for removing foam and scum.
  • Keep it gentle . A low simmer prevents fats and particles from emulsifying and clouding the stock.
  • Season later. Start with a light hand and adjust after straining for more control.
  • Cool quickly. Use an ice bath to pass through the danger zone faster and preserve flavor.
  • Aim for a soft set . A gentle jiggle once chilled means you pulled plenty of gelatin.

Variations

I nstant Pot : Load ingredients, add water to just cover without crossing the max fill line. Cook 45 to 60 minutes on High Pressure, natural release. Strain, season to taste, and cool fast. Slow cooker : Add everything and water to cover. Cook 8 to 12 hours on Low for a mellow, hands-off stock. Strain, season, and chill quickly. Roasted bones : Roast the bones on a sheet pan at 450°F until deeply browned. Brown the onion, carrot, and celery in the pot, then add bones, water, and aromatics. Simmer 2 to 3 hours for a deeper, more robust stoc

Roasted bones vs. classic white stock

Roasting leftover bones and browning the vegetables yields a darker, roasty stock that shines in hearty soups and sauces. Simmering the carcass without roasting keeps the flavor cleaner and more neutral, which is ideal for gravy and delicate soups. Choose based on how you plan to use it.

Storage

Fridge : Up to 5 days in airtight containers or jars. Freezer : 3 to 6 months in freezer-safe containers, bags, or ice cube trays. Reheat : Warm gently on the stovetop until steamy. If gelled, it will liquefy as it heats.

Yes. That window pulls great flavor and body without turning bitter or muddy. Keep the simmer gentle and taste as you go.

No. It is optional. A small spoonful helps nudge extraction but the stock tastes clean without it.

You can. The stock will be lighter and more neutral. Add a few parsley stems or a touch more thyme to round it out.

Start with a small amount and finish seasoning after straining. This keeps the stock flexible for gravy, soups, and sauces.

More stock recipes

A spoonful of homemade chicken stock over a jar - 8 A spoonful of homemade chicken stock over a jar - 9 A ladleful of homemade bone broth - 10 A ladleful of homemade bone broth - 11 This homemade 1 pot vegetable stock utilises fresh vegetables and/or vegetable scraps to make a delicious homemade vegetable broth that is vegan, gluten-free, salt-free, dairy-free etc. - 12 This homemade 1 pot vegetable stock utilises fresh vegetables and/or vegetable scraps to make a delicious homemade vegetable broth that is vegan, gluten-free, salt-free, dairy-free etc. - 13

If you make this, I would love to hear how you used it. Drop a comment and leave a five-star review so other readers can find it too. Happy Thanksgiving cooking!

Equipment

  • Large stockpot
  • Fine mesh strainer
  • Ladle
  • Airtight jar or another container for storing

Ingredients1x2x3x

  • ▢ 1 leftover turkey carcass
  • ▢ 10-12 cups water
  • ▢ 1 tablespoon apple cider vinegar optional
  • ▢ ½ teaspoon fine sea salt plus more to taste after straining
  • ▢ 2 bay leaves
  • ▢ ½ teaspoon whole black peppercorns
  • ▢ 2 whole allspice berries optional
  • ▢ 2 celery stalks roughly chopped
  • ▢ 3 carrots small, roughly chopped
  • ▢ 1 onion medium, quartered
  • ▢ 2 cloves garlic smashed
  • ▢ 3-4 sprigs fresh thyme
  • ▢ 1 small handful fresh parsley
  • ▢ 1 inch fresh ginger sliced (optional)

Instructions

  • Place the turkey bones in a large stockpot. Add the vegetables, herbs, salt, peppercorns, bay leaves, and the apple cider vinegar if using. Add the optional allspice and ginger if you want a warmer, spiced profile.
  • Pour in enough cold water to cover everything by about 1 to 2 inches.
  • Bring to a boil over high heat, then immediately lower to the gentlest simmer. Skim foam during the first 20 to 30 minutes.
  • Simmer uncovered for 3 to 4 hours, adding a splash of water if the bones peek above the surface. The stock should taste savory and smell rich.
  • Strain through a fine-mesh sieve or cheesecloth into a large bowl. Taste and adjust salt to your liking.
  • Cool the stock quickly in an ice bath, then transfer to airtight containers. Refrigerate until cold and skim off the fat cap if desired.

Video

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Top view of a ladle filled with turkey stock - 14

Turkey Stock (from leftover turkey bones)

Equipment

  • Large stockpot
  • Fine mesh strainer
  • Ladle
  • Airtight jar or another container for storing

Ingredients

  • 1 leftover turkey carcass
  • 10-12 cups water
  • 1 tablespoon apple cider vinegar optional
  • ½ teaspoon fine sea salt plus more to taste after straining
  • 2 bay leaves
  • ½ teaspoon whole black peppercorns
  • 2 whole allspice berries optional
  • 2 celery stalks roughly chopped
  • 3 carrots small, roughly chopped
  • 1 onion medium, quartered
  • 2 cloves garlic smashed
  • 3-4 sprigs fresh thyme
  • 1 small handful fresh parsley
  • 1 inch fresh ginger sliced (optional)

Instructions

  • Place the turkey bones in a large stockpot. Add the vegetables, herbs, salt, peppercorns, bay leaves, and the apple cider vinegar if using. Add the optional allspice and ginger if you want a warmer, spiced profile.
  • Pour in enough cold water to cover everything by about 1 to 2 inches.
  • Bring to a boil over high heat, then immediately lower to the gentlest simmer. Skim foam during the first 20 to 30 minutes.
  • Simmer uncovered for 3 to 4 hours, adding a splash of water if the bones peek above the surface. The stock should taste savory and smell rich.
  • Strain through a fine-mesh sieve or cheesecloth into a large bowl. Taste and adjust salt to your liking.
  • Cool the stock quickly in an ice bath, then transfer to airtight containers. Refrigerate until cold and skim off the fat cap if desired.

Video

Nutrition

Recipe on Alphafoodie: https://www.alphafoodie.com/turkey-stock/