Use your leftover Thanksgiving turkey bones, some water and vegetables and simmer it all together to make Thanksgiving Turkey Stock!
For years we have cooked Thanksgiving dinner and the turkey comes beautifully out of the oven, is cut up and served to the guests and then what’s left of the bird has been thrown away.
For years I thought about saving it and making Thanksgiving Turkey Stock but it seemed like so much work. I was pleasantly surprised to find out that with very minimal effort making stock is easy and delicious!
Why Make Thanksgiving Turkey Stock?
Our ancestors had some mad skills when it came to making something from nothing. They practiced zero waste cooking – using every usable part of everything. There are many cultures that continue this practice. They survive and thrive and never let anything go to waste.
- Pro Tip – While making Thanksgiving dinner, you can gather up all of the kitchen scraps from the holiday meal prep and use them in the stock. For example, celery leaves and ends, potato peel, onion and carrot tops can (and should) go in to the pot with the bones for extra flavor. Save in a bag in the freezer and pull them out when you’re ready to make the stock. You’ll strain them out later but their flavor will enhance the stock.
Making Thanksgiving Turkey Stock is easy and rewarding. It can be used in place of vegetable or chicken stock in recipes, frozen to be used another time, or used as a base for Turkey Noodle Soup. It takes some time, but the result is delicious!
How to Make Thanksgiving Turkey Stock
Thanksgiving is over, the guests have gone home, the dishes are done, and the leftovers have been put away. All that’s left of the Thanksgiving turkey is usually not much, but it’s enough to create a flavorful and delicious stock.
Store the bones into the refrigerator until you’re are ready to make the stock. It can safely be refrigerated for three to four days.
Pick all remaining usable meat off of the turkey carcass and refrigerate of freeze.
Place the turkey carcass (skin, unusable parts, bones) and any leftover vegetable scraps (if using) into a large stockpot and pour in only enough water to cover (usually about 3 quarts).
Optionally, for flavor, you can leftover vegetable scraps from the holiday meal prep or add two onions, cut into chunks, and a head of garlic, cut in half. Skins and all. No need to peel anything for the stock. You will strain it out later.
Add thyme, bay leaves, peppercorns, dill and salt.
Place the stock pot on the stove over medium-high heat and bring the mixture to a boil.
Stir and reduce heat to medium-low. Simmer for 4-5 hours, partially covered, stirring occasionally. The liquid will reduce and thicken a bit, the bones and vegetables will break down and there may be a layer of oil or fat on the top of the stock.
The liquid will reduce and thicken a bit, the bones and vegetables will break down and there may be a layer of oil or fat on the top of the stock.
When ready, remove from the heat and carefully strain the solids from the stock using a colander to remove the bones and vegetable solids.
Then strain again using a fine mesh strainer over the bowl or the pot that will be used to refrigerate the stock in. This will remove the smaller parts.
Add salt and pepper to taste. Refrigerate the strained stock at least overnight, for up to two days. The excess fat will separate and rise the top and the cool air of the refrigerator will solidify it, making it easier to scrape off.
The stock will appear jiggly like jello rather than watery like broth. This is really the difference between broth and stock. The gelatin is formed by the long cook on the bones that draws out the flavor.
Scrape the top layer of fat off and discard. Don’t worry – the minute the stock is exposed to heat it will become like broth again, delicious and flavorful. You can freeze it now or use it to make Turkey Noodle Soup.
Use immediately or refrigerate overnight to remove the fat prior to freezing or making Turkey Noodle Soup. Enjoy!
Other Thanksgiving Recipes You May Like
Parker House Dinner Rolls – these perfectly soft and delicious dinner rolls are great as an addition to Thanksgiving dinner and also as a vessel for leftover turkey sandwiches. Yum!
Turkey Noodle Casserole – when leftover turkey gets old, whip up this delicious casserole and finish up those leftovers. Make it or freeze it for another time. Comfort food!
Holiday Stovetop Potpourri – Great for any time during the holiday season, this little mixture simmering on the stovetop will make the whole house smell wonderful and inviting as your guests arrive!
Simple Homemade Cranberry Sauce – Super easy and just four ingredients!
Easy Classic Pumpkin Pie – the perfect ending to a Thanksgiving feast!
Thanksgiving Turkey Stock
Equipment
- 1 stock pot with lid
Ingredients
- 1 leftover roasted turkey carcass
- 2 onions medium, cut into chunks
- 1 head garlic cut in half
- 2 cups leftover veggie scraps or chopped carrots & celery optional, for extra flavor
- 3 quarts water
- 2 tsp dried thyme leaves
- 2 bay leaves
- 1 tsp whole black peppercorns
- 1 tsp dried dill or one small bunch fresh
- 2 tsp salt
Instructions
- Pick all remaining usable meat off of the turkey carcass and refrigerate or freeze.
- Place the turkey carcass and vegetables (if using) into a large stockpot and pour in water to cover.
- Add thyme, bay leaves, peppercorns, dill and salt.
- Place the stock pot on the stove over medium-high heat and bring the mixture to a boil.
- Stir and reduce heat to medium-low. Simmer for 4-5 hours, partially covered, stirring occasionally. The liquid will reduce and thicken a bit, the bones and vegetables will break down and there may be a layer of oil or fat on the top of the stock.
- When ready, remove from the heat and carefully strain the solids from the stock using first a colander then a fine mesh strainer.
- Add salt and pepper to taste. Use immediately or refrigerate overnight to remove the fat prior to freezing or making Turkey Noodle Soup. Enjoy!
Notes
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
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