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Turkey Stock

Everyone needs to have a good homemade stock on hand. You can use this stock to immediately it turn into turkey soup or you can freeze it for a cold night when soup is required to warm us up. You'll be glad you saved the carcass when you taste how amazing the soup is.
Course Soup
Cuisine American
Keyword stock
Servings 2 quarts or more
Author The Cowgirl Gourmet thanks her grandmother and great-grandmother for teaching her how to make stock


  • 1 turkey carcass
  • Water to cover
  • 1/2 big yellow onion roughly chopped
  • 3 carrots organic, rinsed and roughly chopped
  • 4 celery ribs outer ribs not the tender inner ribs, organic, rinsed and roughly chopped
  • 10 whole black peppercorns
  • 1 handful Italian flat-leaf parsley roughly chopped
  • 1 lemon cut in half
  • 2 rosemary sprigs
  • 2 sage sprigs
  • 1 bay leaf


  1. Place the turkey carcass in a large soup pot and cover with water. Some of the carcass may stick out of the top and that's perfectly fine. As it cooks, the bones will eventually break down. Add the chopped onion, carrots, celery, black peppercorns and herbs. Squeeze both halves of the lemon into the soup pot and drop the lemons in the stock.

  2. Place over medium high heat for about 10 minutes. Once the water warms up, turn it to medium-low and let it simmer gently for 4-12 hours. The longer you cook it, the deeper and richer the flavors will be. Stir the stock occasionally, but you can mostly leave it alone, merely adding more hot water if needed.

  3. Once it's ready, strain the bones and veggies from the stock and toss. Reserve the stock to make soup or freeze it. Once you make soup, be sure to taste the stock and add salt, as needed.