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Leftover T-Day Turkey Stock

Rated as 4.6 out of 5 Stars

"A great way to use up every last bit of the turkey from Thanksgiving Day. Stock can be used right away or frozen and used later."
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Ingredients

4 h 25 m servings 436 cals
Original recipe yields 10 servings

Directions

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  1. Heat oil in a large stockpot over medium heat. Cook and stir celery, carrots, onion, and garlic in oil until slightly softened and fragrant, 5 minutes. Add turkey, bay leaves, salt, peppercorns, rosemary, and dried sage. Cook until fragrant, 5 minutes more. Pour enough water in to cover turkey and vegetables.
  2. Bring mixture to a boil, cover pot, and reduce heat to low. Simmer, skimming fat occasionally, until flavors are blended, 4 to 5 hours. Strain liquid into a container and discard carcass and vegetables.

Footnotes

  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the solid stock ingredients. The actual amount of the solids consumed will vary.

Nutrition Facts


Per Serving: 436 calories; 37.5 g fat; 5 g carbohydrates; 18.7 g protein; 103 mg cholesterol; 1015 mg sodium. Full nutrition

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Reviews

Read all reviews 9
  1. 10 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Very nice. I used the slow cooker instead of stove top. Load everything in, I had to break up the carcass to make it fit, cover and cook on low overnight. The next morning, strain the solids ...

Most helpful critical review

It was really good after one critical step - refrigerate overnight & skim off the layer of fat, otherwise it tastes oily, especially if you have much skin or fat left on the carcass.

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Very nice. I used the slow cooker instead of stove top. Load everything in, I had to break up the carcass to make it fit, cover and cook on low overnight. The next morning, strain the solids ...

One point I would like to make: when cooking down the carcass, you should really really break the bones first! Use a hammer to crush them, or poultry shears....the marrow in the bones is LOADED...

It was really good after one critical step - refrigerate overnight & skim off the layer of fat, otherwise it tastes oily, especially if you have much skin or fat left on the carcass.

Turned out great, easy and delicious! Made for pot pies and soup and still had some extra to freeze for later

I always brine my turkey and a couple extra turkey necks and freeze them. Whenever I need to make stock I just use thaw a couple necks and it makes great stock.

I freeze chicken remnants until I have time to cook and can a batch or two of this. I cook in the crockpot overnight instead of cooking stove top, then I strain, refrigerate several hours, and ...

Put it in the crock pot overnight. Perfect!

Easy to make,got enough turkey off carcass for my wild rice turkey soup.

Yum! I then used this to make the 2nd half of the Day-After-Thanksgiving Turkey Carcass Soup recipe.