Slow Cooker Turkey Stock
Slow Cooker Turkey Stock is the perfect way to use leftovers. Add the carcass to your Crockpot to enjoy rich, ready-to-use stock the next day.
Servings: 6 cups
Calories: 13kcal
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
Calories: 13kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 776mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 0.2mg
