Slow Cooker Turkey Stock Recipe

Transform your leftover turkey into a rich, flavorful stock with this easy 24-hour slow cooker recipe. Packed with aromatic vegetables, fresh herbs, and the deep essence of turkey bones, this golden broth is the perfect base for soups, stews, and gravies, bringing homemade comfort to every dish.

Course Main Course

Cuisine American

Keyword Slow Cooker Turkey Stock Recipe

Prep Time 10

Cook Time 1

Servings cups

Calories 12kcal

Author Bon Appeteach

Ingredients

1 Turkey Carcass (from a roasted or smoked turkey, broken down to fit the slow cooker)
1 large Onion quartered
2 medium Carrots roughly chopped
2 stalks Celery roughly chopped
1 bulb Garlic Slice it open in half and keep the skin on
3 sprigs Fresh Thyme
1 sprig Fresh Rosemary
1/2 cup Fresh Parsley stems included
2 Bay Leaves
10 Whole Peppercorns
1 tbsp Kosher Salt
1 tbsp Apple Cider Vinegar (helps extract nutrients from the bones)
12 cups Water (or enough to fully cover the ingredients)

Instructions

Place the turkey carcass in the slow cooker. Break it into smaller pieces if necessary to fit snugly. Add the carrots, celery, onion, and garlic around and on top of the carcass.
Toss in the thyme, parsley, rosemary (if using), bay leaves, peppercorns, and kosher salt.
Pour in enough water to completely submerge the ingredients, leaving about an inch of space from the top. Add the apple cider vinegar.
Set the slow cooker to Low and cook covered for 24 hours. If desired, skim any foam or impurities that rise to the surface during the first few hours of cooking.
Occasionally stir the stock and check to ensure the ingredients remain submerged. Add a little more water if needed.
After 24 hours, turn off the slow cooker and let the stock cool slightly. Use a fine-mesh strainer or cheesecloth to strain the stock into a large bowl or pot, discarding the solids (bones, vegetables, and herbs).
Allow the stock to cool to room temperature, then refrigerate it overnight. Skim off any solidified fat from the surface before using.
Use immediately in soups or stews. Additionally, it can be refrigerated for up to 5 days or frozen in airtight containers or ice cube trays for up to 6 months.

Notes

Don’t add too much salt initially if you’re using the stock as a base for recipes; you can season it later.

Nutrition