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 my Turkey and Veg Soup recipe.
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 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 Recipe
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: Adding all ingredients to a slow cooker allows for a "set it and forget it" way to make a delicious, nutrient-dense stock. You can walk away from crockpot turkey stock and let the slow cooker work its magic and check on it the next morning.
- Reduced Food Waste: This stock is the perfect way to use all your turkey leftovers, so nothing goes to waste. Any meat, bones, and even vegetable scraps from your main meal are given a new purpose.
- Customizable: Not only does homemade stock taste better than store-bought, it's free of any additives, and by adding your preferred herbs and vegetables, you can tailor it to your tastes.
- Health Benefits: Homemade broth has always been known to help the immune system plus has other health benefits.
- More Flavourful: Using a slow cooker turkey broth recipe guarantees a more flavorful stock to store-bought stock.
- Ease of Disposal: This might be a personal preference, but I find it so much easier to discard of the carcass after it has been cooked down versus the large bones.
Ingredients
You will need your turkey carcass, onion, bay leaves, garlic cloves, kosher salt, peppercorns and water to create this flavor packed broth.
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.
- Onion: This adds to the delicious flavor.
- Bay Leaf: The freshness of the bay leaves adds aromatics to the dish.
- Garlic: A staple is any pantry, it’s also great to add to any soup base or stock.
- Kosher Salt: The least salty tasting of the salts, this is just to enhance the flavors of all other ingredients.
- Peppercorns: This is for a little burst of heat from the black pepper.
- Cold Water: The base for building any stock.
For this simple recipe, you'll want to have on hand a slow cooker, strainer, and a slotted spoon.
Substitutions and Variations
Love this recipe but want to make it your own? Here are some helpful ideas for you to change this slow cooker turkey stock. These variations allow you to personalize your stock based on what you have on hand, and your flavor preferences.
- Herb Variation: Fresh thyme and fresh parsley are different ways to add extra flavor and change the flavor profile.
- Dried Herbs: If you don't have fresh herbs on hand, swap them out for dried herbs. Just be sure to use less, as their flavor is more concentrated.
- Vegetables: To further reduce food waste, use any scraps you have on hand such as large carrots, celery, and onion. You can also include root vegetables like parsnips and sweet potatoes for a more earthy stock.
- Spice: If you would like to add a little heat to your stock, feel free to add extra garlic, peppercorns, or fresh ginger.
- Increased Flavor: Depending on the size of your slow cooker you can add extra onions, garlic and seasonings.
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.
- Make Ahead: This is the ultimate make ahead recipe. Some people make stock to then just drink for nutritional benefits, but with it being so simple to store it is best to have this made in advance for any other uses.
How Can You Use This Turkey Stock in Slow Cooker Recipe
- Homemade Turkey Soup: This is a perfect base for any homemade soup. Try our Turkey and Veg Soup recipe!
- Crockpot Split Pea Soup: Swap the chicken broth in our hearty and full slow cooker edition.
- Pumpkin Soup: Try our Instant Pot pumpkin soup and substitute the chicken stock it calls for our turkey stock.
- Butternut Squash Soup: Use it in our roasted butternut squash soup recipe.
- Stock Recipes: Any recipe that requires a beef or chicken broth.
- Bone Broth: Known for its nutritional benefits, try drinking homemade turkey stock as a bone broth.
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.
- Strain Carefully: Use a fine mesh strainer or cheesecloth to remove solids. Don’t squeeze the vegetables—they can make the stock cloudy.
- 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
Do you have questions about how to make turkey stock? Here are some of the most commonly asked questions about making turkey stock in a slow cooker.
No. You can skim it off to have a cleaner stock, but it will add some additional flavor.
The longer you simmer the stock the more flavourful it will be. Alternatively, you can add in more herbs to intensify the flavor.
It is not recommended to use a frozen carcass. It would be best to thaw it out before placing it in the slow cooker and then starting your recipe.
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Slow Cooker Turkey Stock Recipe
Equipment
- Slow Cooker
- Strainer
- Slotted Spoon
Ingredients
- 1 roasted turkey carcass about 14-16 pounds
- 2 yellow onions, medium 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.
- Break down turkey bones into smaller pieces if necessary to fit into your Crockpot.
- If you wish to add extra aromatics, you can. Peeled and chopped carrots and celery, as well as your favorite fresh herbs like parsley and thyme will add additional depth of flavor.
- Once the stock is chilled, it is normal for some fat to solidify on the surface. This can be skimmed off or reserved for extra richness.
- 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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Tina says
Love making homemade stock! Perfect for soup season!
Eva Filer says
Me too - especially in the slow cooker, it makes it so much easier!
Eva Filer says
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!
Seija says
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!
Eva Filer says
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.