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Crockpot filled with a turkey carcass, onions, carrots, celery, herbs and spices.

Crockpot Homemade Turkey Stock

Print Recipe
Create a flavorful turkey stock from your leftover carcass using this easy crockpot method.
Course Soup
Cuisine American
Keyword crockpot, turkey, turkey broth, turkey stock
Prep Time 20 minutes
Cook Time 12 hours
Straining and Storing 20 minutes
Total Time 12 hours 40 minutes
Author Alisa

Equipment

  • 1 6 qt. Crockpot
  • 1 Knife and Cutting Board
  • 1 Large Fine Kitchen Strainer Optional: funnel and cheesecloth
  • 4 Quart Jars Optional: heat-tolerant food storage container
  • Misc. Measuring Spoons and Cups

Ingredients

  • 1 Roased turkey carcass Meat removed

Vegetables

  • 2 Carrots Coarsly chopped
  • 3 Stalks of celery About 1 cup, coarsly chopped
  • 1 Large sweet onion Coarsly chopped

Herbs & Spices

  • 1 tbsp coarse sea salt
  • 1 tbsp Fresh ground pepper Optional: 10 peppercorns
  • 1 Bay leaf
  • 2 tsp Ground poultry seasoning

Other Ingredients

  • 2 tsp Apple Cider Vinegar Optional: lemon juice
  • Water Enough to cover ingredients in crock pot

Instructions

  • Put your turkey carcass, vegetables, herbs, spices and vinegar into the crockpot.
  • Pour in enough water to cover. Put on the lid.
  • Set the crockpot to low and cook for 12 - 16 hours.
  • Allow the stock to cool about 20 minutes for easier handling.
  • Strain bones, vegetables and other solids.
  • Store up to 1 week in refrigerator. Freeze up to 6 months, or pressure can to store up to 1 year.

Notes

Cooking Tips
  • This recipe can also be used to make chicken stock too. Simple replace the turkey carcass with 1-2 roasted chicken carcasses.
  • Using vinegar is optional, but the acid from the vinegar helps bring out the nutrients from the bones while cooking.
  • Substitute poultry seasoning with finely chopped fresh herbs: 3 Tbsp sage, 2 tbsp thyme, 2 tbsp rosemary, 1/2 tsp celery seed.
  • If you have chlorinated water, boil it for 20 minutes, or leave sitting on the cupboard 24 hours before using.
  • Don't use the turkey liver in your stock. It will taste like liver stock! It's okay to use the neck, gizzard, and heart.
  • Read How to Pressure Can Turkey Stock to preserve for later.