Slow Cooker Turkey Stock
Nourishing and versatile, this easy slow cooker turkey stock uses a turkey carcass or turkey bones and a few simple vegetables to create the most flavorful homemade turkey stock to use in soups, for sipping, and more.
About this Slow Cooker Turkey Stock
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 slow cooker 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 for this easy dump and go slow cooker recipe 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!
Process & Tips
The difference between low and high in this recipe is important, as cooking on high can cause the final results to be cloudy, so I recommend a low for best results.
For a 24 hour turkey stock, you can cook everything overnight for a total of up to 24 hours.
Just be sure to follow all of your slow cooker safety instructions and know that your house will smell very strongly of turkey stock in the morning!
The best vegetables to use in this homemade turkey stock include onions, celery, carrot, garlic, and fresh parsley.
Be sure your whole vegetables are washed, including the onion with skin, before adding to the slow cooker.
You can even use vegetable scraps by freezing the ends of onions, carrots, and celery, and then tossing them along with the turkey.
The vegetables to avoid for turkey stock include the cruciferous varieties such as cabbage, broccoli, and Brussels sprouts, as well as asparagus.
A Note About Salt
Salt is a personal preference, and making homemade turkey stock is a great way to control your sodium intake.
I only call for 1 teaspoon of kosher salt in this recipe, which is significantly less than commercial brands, so be aware of that if you’re using the stock in other recipes, as you may need to up the salt.
How to Strain, Store & Freeze
After the stock is done cooking, you’ll want to strain it through a fine strainer.
I strain the stock into quart sized mason jars (pictured) using a metal funnel, then refrigerate and use in recipes throughout the week.
If freezing, I use smaller mason jars so they don’t crack as the quart size has a tendency to do.
You can also strain into freezer safe glass containers, or zip-top bags, though I find that process to be more difficult and quite a bit messier.
Tip: Here’s an article on how to freeze and store in mason jars.
Turkey carcass: Use a carcass from slow cooker turkey breast, 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. See notes, above, on vegetables to avoid in the 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.
How to Use Homemade Turkey Stock
There are so many ways to use homemade turkey stock, as it add so much flavor to anything you add it with!
Just keep in mind that since it has less sodium than store bought, you may need to adjust the salt in the recipe you use it in.
Here are a few of my favorite recipes to put your homemade turkey stock to good use.
Slow Cooker Turkey Stock
- 1 turkey carcass , from slow cooker turkey breast or other leftover bones
- 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
- 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.