Turkey Stock from a Leftover Thanksgiving Carcass
What's inside
Match the water to the bones
The most common mistake is too much water. Break the carcass so it lies flat, then add cold water just until it sits about 1 inch (2.5 cm) above the bones. For a carcass from a 12–16 lb (5.5–7 kg) bird that usually means 4–5 quarts (4–5 L) in a 12-quart (11 L) pot. As a rule of thumb, figure about 1 quart (1 L) of water per 3 lb (1.4 kg) of the original bird, so a 20 lb (9 kg) bird needs 6–7 quarts and a 16-quart pot. If your pot is smaller, use half the carcass rather than skimping on bones. Starting with cold water lets proteins come out slowly so you can skim them off, which gives you clearer stock.
- Pale stock (default): use the carcass as-is. It's light and works in everything.
- Brown stock: roast the broken bones on a sheet pan at 400°F (200°C) for 30–40 minutes until deep golden. It adds about 40 minutes and makes darker, richer stock for gravy and French onion–style soups.
- Pressure cooker: 90 minutes at high pressure with natural release. Fill to the max line only, using about half a carcass in a 6–8 qt pot.
- Slow cooker: 8–10 hours on low, which is handy overnight. The stock comes out clearer but a bit lighter.
Keep it at a lazy bubble
A hard boil churns the fat into the liquid, so the stock turns cloudy and tastes greasy. Aim for a bare simmer, with a bubble breaking the surface every second or two. Put the effort into the first 20–30 minutes: that's when gray foam rises, and skimming it then pays off. After that, check every 45 minutes, top up with hot water if bones poke out, and otherwise leave it alone. Don't stir.
Hold off on salt. Brined, dry-brined, kosher or 'enhanced' (pre-salted) birds already carry plenty of salt into the stock, and you'll reduce or season it later depending on what it goes into. A smoked carcass works too, but the stock tastes smoky, so save it for bean, split-pea or collard dishes rather than gravy.
It's done after 3–4 hours, when any meat falls off at a touch, the joints come apart, and a spoonful tastes clearly of turkey. If it still tastes weak, give it another 30–60 minutes.
Cool it fast, then judge it cold
A full hot pot in the fridge can stay warm for 8+ hours, which is long enough for bacteria to grow. Strain the stock into a bowl set in a sink of ice water, or split it into shallow containers. Get it below 70°F (21°C) within 2 hours, then refrigerate it so it reaches 40°F (4°C) within about 4 more hours. An instant-read thermometer takes the guesswork out. Overnight the fat sets on top as a cap you can lift off. Underneath, stock that has turned into jelly means you got plenty of gelatin from the bones. Loose stock is still perfectly usable, just with less body.
- When the carcass won't fit under the water without overfilling the pot→Take it out, cut through the backbone and ribs with kitchen shears or press it flat with your hands, and use half the carcass if it still won't fit, rather than adding more water.
- When the strained stock tastes watery→Boil it uncovered in a wide pan until it's reduced by about a third and tastes clearly of turkey, then cool it as planned.
- When you realize the carcass sat out at room temperature overnight→Throw it away, because simmering won't make bones that sat out for more than 2 hours safe again.
- • Turkey carcass — 1 carcass
- • Cold water — 4–5 quarts (4–5 L)
- • Onion — 2 medium
- • Carrots — 2 medium
- • Celery — 2 ribs
- • Bay leaves — 2 leaves
- • Whole black peppercorns — 1 tsp
- • Parsley or thyme stems — 1 small handful
- • Ice — 10 lb (4.5 kg)
- • Stockpot — 1 pcs
- • Kitchen shears or cleaver — 1 pcs
- • Tongs — 1 pcs
- • Fine-mesh strainer — 1 pcs
- • Ladle or skimmer — 1 pcs
- • Large heatproof bowl — 1 pcs
- • Instant-read thermometer — 1 pcs
- • Rigid freezer containers or zip-top bags — 4–8 pcs
- • Rimmed sheet pan — 1 pcs
- 01Break up the carcass and load the potPull off any usable meat for leftovers, cut the carcass with shears so it lies flat (roast the pieces at 400°F/200°C for 30–40 minutes first if you want brown stock), and add cold water only until it sits 1 inch (2.5 cm) above the bones.⏱ 15 min
- 02Bring to a simmer and skimHeat over medium for about 30 minutes, and as gray foam rises, lift it off with a ladle until the surface stays mostly clear, then turn the heat down to a bare simmer.⏱ 30 min
- 03Add vegetables and simmerDrop in the onion, carrot, celery, bay leaves and peppercorns, then simmer uncovered for about 3 hours, checking every 45 minutes to top up with hot water and confirm that only a bubble or two breaks the surface.⏱ 3h
- 04Strain and cool in an ice bathLift out the big bones with tongs, pour the rest through the strainer into the bowl, set the bowl in a sink packed with ice and cold water, and stir every few minutes until the thermometer reads below 70°F (21°C) and the bowl feels cool, about 30 minutes.⏱ 30 min
- 05Portion, label and storeLadle into rigid containers leaving 1 inch (2.5 cm) of headspace, label with the date and refrigerate overnight, then lift off the fat cap and keep the stock up to 4 days in the fridge or 3–6 months in the freezer (move it to zip-top bags frozen flat if space is tight).⏱ 15 min