Slow Cooker Turkey Stock (from Carcass)
Developed and tested by Robyn Conley Downs
on Dec 21, 2022 (last updated Mar 18, 2026) 
Nourishing and versatile, my easy slow cooker turkey stock uses a turkey carcass (or bones work, too!) and a few simple vegetables to create the most flavorful homemade turkey stock to use in soups, for sipping, and more!
Homemade Turkey Stock is Easy in the Slow Cooker!
If you’ve never tried making your own stock at home, this is the recipe for you! Truly, making your own turkey stock in the crockpot could not be easier, as the low and slow cook time pulls all the flavor out to the bones and vegetables. All you have to do is to add a turkey carcass or leftover turkey bones, some basic vegetables, salt, water, and you’re ready to go.
I especially love preparing this easy turkey bone broth after making slow cooker turkey breast, as you don’t even need to clean the slow cooker in between! Of course, you can make this turkey bone broth recipe with any leftover turkey carcass or bones, from an oven roasted bird to slow cooked one. I’ve added notes, below, on how to best strain and store the stock, plus some of my favorite recipes to use the stock once it’s done, so be sure to check those out.
Tip: If you don’t have time to make the stock right away, freeze your turkey carcass and veggie scraps until you’re ready to make it, then just dump everything in and go!
Testing Notes From My Kitchen to Yours
- Turkey Bones: This recipe will work with bones from a roasted turkey, or a store bought whole turkey. To make slow cooker turkey giblet stock, be sure to include the giblets along with the bones in this recipe.
- Carrots, celery, onion, garlic: Add flavor and richness to the broth. Avoid vegetables not listed, as they may add flavors that won’t taste good in the final stock.
- Salt: Use kosher salt for best taste and flavor!
- Apple cider vinegar: Helps draw out minerals from the turkey bones, but feel free to skip it if you don’t have any.
Slow Cooker Turkey Stock (from Carcass)
Ingredients
- 1 turkey bones (or carcass)
- 4 celery stalks, washed
- 1 medium yellow onion, washed, skin on, and halved
- 4 garlic cloves, washed, skin on
- 2 large whole carrots, scrubbed, skin on
- 1-2 bay leaves
- 1 teaspoon kosher salt, plus more to taste
- 1 tablespoon apple cider vinegar
- 10 cups water
Equipment
- Metal Funnel (optional)
Instructions
- Place all the ingredients in a 6-quart slow cooker.
- Fill with water within 1-inch of the top. Cover, and cook on low for at least 8 hours and up to 24 hours.
- When done, taste and add additional salt if desired.
- Allow to cool to room temperature, then strain, discarding any remaining solids.
- Store refrigerated for up to 5 days for freeze for up to 3 months. Once refrigerated any fat will rise to the top and solidify, making it easy to remove and discard if desired.
Notes
- The total yield for this recipe will depend on the volume of ingredients, how much water you add, and the heat of your specific slow cooker.
- When tested in a 6-quart slow cooker I ended up with about 10 cups of stock.
- Put this delicious stock to good use. I highly recommend making my turkey and rice soup next!
