Turkey Stock

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Turkey Stock is cooked, and seasoned stock made with Turkey, carrots, celery, onions, and fresh herbs that are commonly used as a broth soup base.

Turkey Stock in a jar with vegetables around it.

Homemade Turkey Stock

This stock is cooked for almost four hours and chilled to have on hand for any recipe you need. The fresh herbs and turkey are infused into the water to make a very flavorful stock. This is something you can have cooking while you do everyday tasks and it will have your house smelling absolutely delicious!

Key Ingredients You’ll Need

Turkey: This will need to be raw because it will slowly infuse into the water as it cooks.

Vegetables: You will need carrots, celery stalks, and onions to add to the stock.

Seasonings: To add additional flavor as well as enhance it, I like to use fresh ingredients like parsley, sage, and Thyme along with salt and pepper to taste.

How To Make Turkey Stock

Step 1. Set the oven to 400 degrees. Place the raw and unfrozen turkey on a baking sheet with the carrots, celery, and onions. Coat all the ingredients in olive oil and season with salt and pepper. Place in the oven for 45 minutes to bake. Take out of the oven and place into a large stock pot with the thyme, sage, parsley, and water. Be sure to remove any excess juices from the pan before adding them to the pot. Allow the mixture to boil and simmer for 3 hours, checking every now and then. You can add more water if it begins to evaporate too fast.

Step 2. Take off the heat and allow it to cool so that the excess fats harden on the top. Remove the large chunks and hardened fat from the stock using a slotted spoon or tongs. Remove as much as you can and throw it away. Place cheesecloth or a flour sack towel over a large bowl or container and pour the stock in. Make sure to watch so the sides of the cloth or towel don’t fall in. Lift the cloth by the sides and let the liquid completely drain. Once it stops dripping, slowly grab the top and go down to squeeze the remaining liquid out. Don’t do this step too hard or the fat may go through the cloth.

Step 3. Taste your stock and add more salt and pepper if needed. Place in a sealed mason jar or airtight container in the fridge and enjoy!

Adding the Turkey Stock into mason jar.

How To Use Turkey Broth?

Turkey stock is a great base for soup recipes. However, you can use it to make things like gravy, homemade sauces, stews, or instant pot or slow cooker recipes.

Tips & Tricks

  • Use any piece of the turkey you want besides the giblets; they don’t tend to add any flavor.
  • If you want to cool the stock in the fridge that is okay, but the color will deepen slightly, but that just means more flavor.
  • Do not cook too high of heat or it will evaporate too much.
  • Leave the lid on to let the moisture cycle.
  • Add as much seasoning you want or wait until its cooked to taste it. You can dilute it with water if it’s too strong.
  • Store in the fridge in an airtight container for the best storage method. I feel that a mason jar is the best option.
  • This stock will last up to 2 weeks, maybe a little longer. You can also freeze is for 2-3 months.
Turkey Stock in a mason jar.

More Turkey Recipes:

Turkey Stock on a wooden table.
pouring the Turkey Stock into a bowl.
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Turkey Stock

Turkey Stock is cooked and seasoned stock made with Turkey, carrots, celery, onions, and fresh herbs that are commonly used as a soup base.
Servings: 3 liters
Prep: 5 minutes
Cook: 3 hours 45 minutes
Chill Time: 3 hours
Total: 6 hours 50 minutes


  • 3 lbs. Turkey Raw
  • 1 1/2 gal Water
  • 8 Carrots Whole, chopped
  • 8 Celery Stalks chopped
  • 2 Onions quartered
  • 2 cups Parsley Fresh loosely packed
  • 1 cup Sage Fresh loosely packed
  • 5 Thyme Sprigs Fresh
  • Olive Oil
  • Salt and Pepper to taste


  • Preheat the oven to 400 degrees Fahrenheit.
  • Take your raw and unfrozen turkey (I use the neck, spine from spatchcocking, etc.) and place it on the baking sheet along with the carrots, celery, and onions.
  • Brush all of the ingredients on the baking sheet with olive oil and sprinkle with salt and pepper.
  • Bake for 45 minutes, then remove from the oven.
  • Add the roasted ingredients along with the thyme, sage, parsley, and water to the stock pot. Be sure to drain the juices from the baking sheet, into the pot as well.
  • Bring to a boil and then let simmer for a total cook time of 3 hours in the stock pot.
  • Check the pot randomly and add water if it has evaporated too much.
  • Remove from the heat and let cool until the excess fat has hardened at the top.
  • Using a slotted spoon or tongs, remove the large chunks from the stock and as much of the hardened fat as possible and discard.
  • Using a large bowl or container, lay the cheesecloth or the flour sack towel over the bowl and pour the stock in, making sure the sides of the towel don’t fall in.
  • Slowly lift up all sides of the cloth/towel and let all the liquid drain through it and when it stops draining, slowly squeeze from the top down so you get all the liquid out. Don’t squeeze overly hard as you don’t want any excess fat to squeeze through.
  • Taste the stock and add more salt or pepper, if desired.
  • Store in a sealed container in the fridge or use and enjoy!

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  • Stock Pot 10-Quart or Larger
  • Baking sheet
  • Slotted Spoon
  • Tongs
  • Cheesecloth or Flour Sack Towel


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