Homemade Roasted Turkey Stock

Course: Broth or Stock

Cuisine: American

Prep Time: 15

Cook Time: 4 40

Chill time: 4

Total Time: 8 55

Servings:

Calories: 112kcal

Author: Kris Longwell

This Homemade Roasted Turkey Stock is the ultimate way to turn leftover turkey bones into liquid gold. Roasting the bones and vegetables first builds deep, rich flavor, while a slow simmer extracts every bit of goodness for a beautifully golden, aromatic stock. Perfect for soups, gravies, and holiday dishes, it’s a kitchen staple you’ll want to make every year.

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Equipment

1 Large roasting pan.
1 large stock pan
1 Colander and a fine-mesh sieve

Ingredients

3 to 4 lb turkey bones carcass broken down, if possible (See NOTES)
2 large onions quartered, skins left on
2 large carrots roughly cut, no need to peel the skin
2 tablespoon olive oil
salt and pepper
4 sprigs thyme fresh
4 sprigs Italian parsley
¼ cup black peppercorns

Instructions

Preheat oven to 450°F.
Place turkey bones, onions, carrots, and celery in a large roasting pan. Drizzle on some of the oil and liberally sprinkle with salt and pepper. Toss to coat, adding a little more oil, salt, and pepper, if needed.
3 to 4 lb turkey bones, 2 large onions, 2 large carrots, 2 tablespoon olive oil, salt and pepper
Roast for 40 minutes, carefully stirring the bones and veggies after 20 minutes.
Transfer the roasted bones and veggies to a large stock pot. Add enough water to cover by about 2 inches, usually about 1 gallon.
Add the thyme, parsley, and peppercorns to the pot.
4 sprigs thyme, 4 sprigs Italian parsley, ¼ cup black peppercorns
Gently simmer over medium heat for 4 hours, skimming any impurities that may appear on the surface.
Remove most of the bones from the stock before straining. This makes straining easier.
Carefully strain the stock into another large pot through a colander. Discard the solid items. If desired, strain again through a fine-mesh sieve or a colander lined with cheesecloth.
Cover the stock and place it in the fridge (on a hot pad) for 3 to 4 hours, or even better, overnight. Remove from the fridge and use a spoon to skim congealed fat from the surface of the stock.
Use at once, or store in air-tight containers. Store in the refrigerator for up to 1 week, or freeze for up to 3 months.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Break down the carcass: Try to break the turkey carcass into smaller pieces before roasting or simmering—this helps it fit better in the pot and allows more surface area to release flavor and collagen.
Don’t skip roasting: Roasting the bones and vegetables first adds incredible depth and a rich, golden color to your stock.
Simmer gently: Keep the stock at a low simmer (not a boil) to extract flavor without clouding the broth.
Strain twice for clarity: For the smoothest, silkiest stock, strain once through a colander and again through a fine-mesh sieve or cheesecloth.
Storage tip: Cool completely before refrigerating or freezing. The stock will keep for up to 7 days in the fridge or 3 months in the freezer.

Nutrition