Slow Cooker Turkey Stock
There is something so satisfying about a Slow Cooker Turkey Stock simmering away in a messy kitchen while I sit around a table enjoying company after a long day in the kitchen. I love to put my leftover turkey carcass in the Crockpot when I start clearing plates, so that it is ready the next day for soup.
There is no time like right now to get your stock going. The slow cooker makes this recipe so simple to make and the final product is a great thing to have on hand for future cooking.
Jump to:
- Why You Will Love Making My Turkey Stock in Slow Cooker
- Ingredients
- Substitutions and Variations
- Making Turkey Stock in a Slow Cooker
- More Slow Cooker Recipes You Will Love
- How to Store This Slow Cooker Turkey Stock
- How Can You Use This Turkey Stock in Slow Cooker Recipe
- Top Tips
- Frequently Asked Questions About Making Turkey Stock in a Slow Cooker
- More Recipes You Will Love
- Slow Cooker Turkey Stock
This homemade turkey stock recipe was inspired by our Herb Butter Turkey that we created for Thanksgiving dinner. We also use it as the base for our Turkey and Veg Soup recipe and it enhances the flavors so much when you start with a homemade stock.
Why You Will Love Making My Turkey Stock in Slow Cooker
- Hands-Off Cooking: Just add everything to the slow cooker and let it simmer overnight, no tending required.
- Reduced Food Waste: Use up leftover turkey, bones and veggie scraps so nothing goes to waste.
- Customizable: Add your favorite herbs and vegetables for a stock that's healthier and tastier than store-bought.
- Health Benefits: Homemade stock supports the immune system and delivers extra health benefits.
Full flavor: Slow cooking extracts deep, rich flavor you won't get from store-bought.
Easy cleanup: Disposing of the cooked-down carcass is far easier than dealing with large bones.
Ingredients
You only need a few basic ingredients to make a rich, flavorful turkey stock in the slow cooker.
See the recipe card below for the exact quantities of each ingredient.
- Leftover Carcass: This is the base of the recipe and a great way to get maximum flavor out of the entire turkey.
For this simple stock recipe, you'll want to have on hand a slow cooker, strainer and slotted spoon.
Substitutions and Variations
This slow cooker stock is flexible. Swap in what you have on hand or adjust flavors to your liking.
- Herbs: Fresh thyme or parsley add brightness; swap with dried herbs if needed (use less since they're more concentrated).
Vegetables: Reduce waste by adding scraps like carrots, celery and onions. Root veggies such as parsnips or sweet potatoes create a more earthy stock.
Spices: Boost warmth with garlic, peppercorns or a touch of fresh ginger.
Extra Flavor: Depending on slow cooker size, add more onion, garlic or seasoning for a deeper stock.
Making Turkey Stock in a Slow Cooker
Check out how easy it is to make slow cooker turkey stock in just a few simple steps.
Add all ingredients to a Crockpot. Add enough water to cover the whole turkey carcass, ensuring to leave half an inch of space from the top of your slow cooker.
Cook on low for 12-20 hours. For a more full-bodied stock, allow the broth to cook closer to the 20 hours mark.
Once finished, turn off heat and let the broth cool slightly before proceeding. With a slotted spoon scoop out all the large items and place them into a large bowl to cool off slightly. If desired, pick off any leftover turkey meat from the carcass to put to good use later.
Using a fine-mesh strainer, run the broth through to get any smaller pieces. Carefully pour into mason jars for later use or immediately.
Hint: Use a fine mesh strainer or cheesecloth to remove solids. Don't squeeze the vegetables, they can make the stock cloudy.
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How to Store This Slow Cooker Turkey Stock
Turkey stock is easy to store if you have airtight containers.
- Refrigerator: Once cooled, place in an airtight container for 3-4 days.
- Freezer: In freezer-safe containers you can store for up to 3 months.
- Reheating: Warm up in a pot on the stove, bring to a boil and then adjust temperature according to the recipe you are using it with.
How Can You Use This Turkey Stock in Slow Cooker Recipe
Homemade turkey stock is versatile and adds rich flavor to countless dishes. Here are some of our favorite ways to use it.
- Homemade Soups: Turkey and veg soup, Instant Pot pumpkin soup, roasted butternut squash soup, Crockpot split pea and bacon soup and our pumpkin carrot soup.
Top Tips
Here are some of our most helpful hints to making your turkey stock adventures a breeze.
- Use a Mix: Leftover turkey carcass, wings, neck, and even skin add collagen and flavor to your stock.
- Skim if Needed: You don't need to babysit it, but if you notice foam or fat collecting at the top, give it a skim for a cleaner-tasting stock.
- Cool it Safely: Let it cool in shallow containers before refrigerating or freezing. This helps it stay fresh longer.
Frequently Asked Questions About Making Turkey Stock in a Slow Cooker
These FAQs will help you make rich, flavorful turkey stock in your slow cooker with confidence.
You can skim it off to have a cleaner stock, but it will add some additional flavor if you do not.
The longer you simmer he stock the more flavourful it will be. Alternatively, you can add in more herbs to intensify the flavor.
Yes, you can use a frozen turkey carcass to make stock. Place it directly in the slow cooker with your vegetables and seasonings, then add water. Just note that it may take a little longer to reach temperature, so plan for extra cooking time, or bring it to room temperature first.
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Slow Cooker Turkey Stock
Equipment
- Slow Cooker
- Strainer
- Slotted Spoon
Ingredients
- 1 roasted turkey carcass about 14-16 pounds
- 2 medium yellow onions quartered
- 2-3 bay leaves
- 4-5 cloves garlic
- 2 teaspoon kosher salt
- 1 ½ tablespoon whole peppercorns
- water to cover
Instructions
- Add all ingredients to a Crockpot. Add enough water to cover the whole turkey carcass, ensuring to leave half an inch of space from the top of your slow cooker.
- Cook on low for 12-20 hours. For a more full-bodied stock, allow the broth to cook closer to the 20 hours mark.
- Once finished, turn off heat and let the broth cool slightly before proceeding. With a slotted spoon scoop out all the large items and place them into a large bowl to cool off slightly. If desired, pick off any leftover turkey meat from the carcass to put to good use later.
- Using a fine-mesh strainer, run the broth through to get any smaller pieces. Carefully pour into mason jars for later use or immediately.
Notes
- Use a fine mesh strainer or cheesecloth to remove solids. Don't squeeze the vegetables, they can make the stock cloudy.
- Leftover turkey carcass, wings, neck, and even skin add collagen and flavor to your stock.
- You don't need to babysit it, but if you notice foam or fat collecting at the top, give it a skim for a cleaner-tasting stock.
- Let it cool in shallow containers before refrigerating or freezing. This helps it stay fresh longer.
Nutrition
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Love making homemade stock! Perfect for soup season!
Me too - especially in the slow cooker, it makes it so much easier!
I love making stock in my slow cooker thanks to this recipe. I start it when I am clearing the table and the kitchen feels so much less cluttered and messy. It is enjoyable to sit back, enjoy peoples company and know that the next morning or afternoon I will have a beautiful stock ready for soup!
It was my first time making my own stock, but putting it all together in the slow cooker made the process foolproof. Not only did it turn out super flavorful, but it made my kitchen smell amazing as it simmered all day. I’ll be trying it next with chicken!
Thank you for sharing this with us, we love hearing all the different ways our recipes can benefit you! Nothing beats a house that smells of home-cooking.