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Turn Your Holiday Dinner into Turkey Stock

Updated on February 19, 2017

Making stock from the remains of your turkey or chicken dinner is an easy way to get the most out of it. Making stock does require simmering on the stove all day so if you aren't able to make this the next day, freeze the carcass until you have time to make stock.

You can use your stock to make soups, stews, gravy, sauces, and marinades for all kinds of dishes and it is much cheaper and healthier than buying stock. Freeze your stock in muffin tins or ice cube trays for easy portions.


  • Roast Turkey Carcass
  • Turkey Neck
  • 6 -10 quarts of water
  • Chopped onion
  • Veggies


  1. Before roasting your turkey pull out the neck and reserve for the stock (I usually freeze it, don't worry about thawing it out).
  2. Pick all the useable meat off your whole roast turkey. Enjoy a turkey sandwich. Refrigerate or freeze the carcass until your next day home, making stock is easy but it does need to cook a long time.
  3. In a large stock pot combine the turkey carcass, the frozen turkey neck, diced onion, and any leftover vegetables you like (some good vegetables for stock include: carrots, celery, zucchini, corn, and mushrooms, avoid starchy vegetables like potatoes).
  4. Cover the bones and vegetables with water. Depending on the size of your stock pot and leftovers, this can be from 6-10 quarts of water.
  5. Bring to a boil on high then reduce to a simmer. Allow to simmer 4-8 hours, the longer the better. Add water as needed.
  6. Strain the stock through a fine wire sieve or cheesecloth. Discard all the used bones and vegetables.
  7. Your stock is now done, if you desire it to be more concentrated you can return it to the pot and boil until the liquid is reduced by about half.
  8. Refrigerate your stock for 3-4 hours or overnight, this will allow the turkey fat to rise to the top and solidify, you can now remove it and discard.
  9. Use your finished stock to make soups, stews, and any other recipe that calls for a poultry stock. Refrigerate for up to 1 week or freeze for up to 6 months.

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