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  1. Turkey Stock

Turkey Stock

03:05:00 Makes 30 servings, 1/2 cup (125 mL) each
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Makes 30 servings, 1/2 cup (125 mL) each

A great way to make use of your leftover roasted turkey bones, this flavourful stock makes a great base for homemade sauces, soups and stews.

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What You Need

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Make It

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  • Place turkey carcass in stockpot. Add enough water to just cover carcass. Bring water to boil. Skim and discard foam from surface.
  • Add remaining ingredients; stir. Simmer, partially covered, on medium-low heat 2 hours.
  • Strain stock; discard bones and vegetables. Skim fat from stock.

Food Facts

It can take up to 15 min. for the water to come to a boil for cooking the turkey carcass. For a clearer stock, cook the ingredients just at a gentle simmer since boiling or stirring the stock as it cooks will result in cloudy stock.

How to Cool Stock

To cool the cooked stock quickly, pour it into a large pot, then place in a sink partially filled with icy cold water. (Water in sink should come about 3/4 way up side of stock-filled pot.) Let stand until stock is cooled, stirring occasionally. Refrigerate or freeze in airtight container(s) until ready to use. Remove fat from surface before using.

Make Ahead

Stock can be made ahead of time. Cool, then refrigerate up to 3 days or freeze up to 2 months. Remove fat from surface before using as desired.


  • Makes 30 servings, 1/2 cup (125 mL) each

Nutritional Information

Serving Size Makes 30 servings, 1/2 cup (125 mL) each
Calories 15
% Daily Value
Total fat 1g
Saturated fat 0g
Cholesterol 0mg
Sodium 40mg
Carbohydrate 0g
Dietary fibre 0g
Sugars 0g
Protein 1g
Vitamin A 0 %DV
Vitamin C 2 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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