Homemade Turkey Stock

Don't discard your turkey bones, instead make Homemade Turkey Stock! Add leftover turkey bones, vegetables, herbs and spices with water and cider vinegar into your slow cooker and let it do the work. Yields approximately 12 cups in 6 hours.

Course Homemade Ingredients & Condiments

Cuisine American

Keyword broth, chicken stock, slow cooker, turkey

Prep Time 5

Cook Time 6

Total Time 6 5

Servings cups

Calories 16

Author Laurie McNamara

Equipment

Hamilton Beach 33969A 6-Quart Programmable Set & Forget w/Temperature Probe Slow Cooker, Stainless Steel

Ingredients

1 turkey carcass from a 4 to 6 pound turkey
2 medium unpeeled yellow onions root end trimmed and discarded
2 medium unpeeled carrots chopped into 2-inch pieces
2 stalks celery chopped into 2-inch pieces
2 to 4 cloves smashed unpeeled garlic
6 sprigs parsley
4 sprigs thyme
2 bay leaves
1 tablespoon black peppercorns
2 tablespoons apple cider vinegar
12 cups filtered water

US Customary - Metric

Instructions

Break down the turkey carcass to fit into your slow cooker.
Add the bones along with the unpeeled onions, carrots, celery and garlic (with skins), parsley, thyme, bay leaves, peppercorns, vinegar and water.
Secure the lid and set your slow cooker to high and cook for 6 hours.
Use a slotted spoon to remove the vegetables and herbs and discard. Use tongs to remove the chicken bones.
Place a mesh strainer into an 8-cup liquid measuring cup and line the strainer with cheesecloth.
Carefully pour (or ladle) the turkey stock through the cheesecloth. You will need 2 large liquid measuring cups (or bowls) to hold the 12 cups of stock.
Allow the broth to cool before storing.

Notes

If freezing, pour the cooled stock into 2-cup freezer safe containers (you can also use ice cube trays)and store in the back of your freezer for up to 12 months. To thaw, run lukewarm water over the container until thawed or defrost in your microwave.

Nutrition