Homemade Turkey Stock

Making homemade turkey stock is fuel for the soul. And a great way to get the most out of your turkey after turkey day so don’t toss that carcass out too soon! I always find us with extra veggies too and this recipe is a great way to use them up. We use the turkey stock for our Andouille Sausage + Turkey Gumbo we make every year the Saturday after Thanksgiving but you can use this for any recipe that calls for it. Use within three days for freeze it for up to three months.

Let’s do this! Put on the pot, grab a book and enjoy the smell of winter when you are cooking this up.

Affiliate links are used for your convenience. If you make a purchase through my links I may receive a small commission.


  • 1 turkey carcass, picked clean
  • 1 roasted turkey neck (optional)
  • 5 five to six inch sprigs of fresh rosemary
  • 2 – 3 bunches fresh sage
  • 1 tsp dried thyme
  • 1 tbsp dried parsley or 1 bunch fresh
  • 2 – 3 carrots
  • 1 yellow onion
  • 3 stalks celery
  • 3 bay leaves
  • 10 whole black peppercorns

Directions for Homemade Turkey Stock

  1. Prep your veggies. Quarter the onion, peel and cut the carrots into thirds, cut the celery into thirds. 
  2. Combine the chopped vegetables, rosemary, sage, thyme, parsley (give rough chop if using fresh), bay leaves, and peppercorns into a 8 quart stock pot.  Break apart turkey carcass into large pieces so it will fit nicely into the pot.  Add turkey neck if you have decided to use it.
  3. Fill the pot with filtered water until all the items are submerged, bring to a boil then reduce heat to a simmer.  Simmer for 4 hours occasionally topping off the water if the bones are sticking out, you can skim off the fat from the top as well if desired.
  4. Once stock is done simmering, pour stock through a strainer to remove any solids.  Place liquid stock into the fridge for a couple of hours to cool and so the fat solidifies, spoon off fat. 

Store the stock in the refrigerator for three days or frozen for three months.

Tools Needed

Green in the Kitchen

I try my best to be as green as possible in the kitchen using organic ingredients and using tools that can be handed down through the generations and/or are sustainably made.  I am always on the lookout for products that support this vision.  Though not perfect I still have tools that are not completely in line with this vision; however, I look forward to taking great care of them and using them as long as possible so they stay out of landfills.  Once they have reached their end of life I look forward to introducing an eco-friendly version to the home.

I also look forward to sharing with you what can be composted from each dish so less food waste is sent to landfills.  If you have an opportunity to use the unused portions of ingredients in another dish all the better but if you don’t have plans for… let’s say, that whole head of lettuce YOU CAN COMPOST IT!

What Can Be Composted From This Dish?

You can compost all the veggies and herbs from the turkey stock.  It is a varied subject whether cooked veggies with meat should be composted so please use your best judgement and what feels right for you.  I do not compost the turkey carcass or neck.  Again, a divided subject so do what feels right for you. 

More Thanksgiving Recipe Ideas

How to Deep Fry a Turkey

Grandma’s Corn Flake Potatoes

Andouille Sausage + Turkey Gumbo

Chorizo Mac + Cheese

Did you enjoy this article? Want to hear more? Stay in touch! Sign up below to receive updates on new posts from Marisa Home.

Success! You're on the list.


Something went wrong. Please refresh the page and/or try again.

Leave a Reply