Turkey Carcass Stock

Name: Turkey Carcass Stock
Prep time: 1 h 1 min
Cook time: 3 h 30 min
Total time: 4 h 31 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 carcass (about 3 to 4 lb) (1600 g) roasted turkey carcass, large meat removed, broken or cut into pieces that fit the pot, skin and drippings jelly included; 2 medium (300 g) yellow onions, unpeeled, quartered (skins add golden color); 3 medium (200 g) carrots, scrubbed, cut into 2-inch (5 cm) chunks, no need to peel; 3 ribs (150 g) celery ribs, cut into 2-inch (5 cm) pieces, leaves included; 1 head (50 g) garlic, halved crosswise, skin on (optional); 2 whole (1 g) dried bay leaves; 1 teaspoon (3 g) whole black peppercorns; 6 sprigs (6 g) fresh thyme sprigs (optional); 10 stems (15 g) fresh parsley stems (optional); 1 tablespoon (15 ml) apple cider vinegar (optional); 16 cups (about 4 quarts) (3800 ml) cold water, cold, enough to cover the bones by 1 inch (2.5 cm); kosher salt, to taste, added only when using the stock (optional) (optional); 8 cups (1900 g) ice, for the ice bath, plus cold water to fill the sink

From the MyKitchenBank Kitchen

A deeply flavored, golden turkey stock made from a leftover roasted carcass, aromatic vegetables, and a gentle simmer, then chilled safely in shallow containers. Perfect for soups, gravy, and stuffing.

Prep: 1 hr 1 min
Cook: 3 hr 30 min
Wait: 3 hr 30 min
Total: 8 hr 1 min
Makes: About 3 quarts (2.8 liters), 12 cups

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Ingredients

12 servings

1 carcass (about 3 to 4 lb) (1600 g) roasted turkey carcass, large meat removed, broken or cut into pieces that fit the pot, skin and drippings jelly included
2 medium (300 g) yellow onions, unpeeled, quartered (skins add golden color)
3 medium (200 g) carrots, scrubbed, cut into 2-inch (5 cm) chunks, no need to peel
3 ribs (150 g) celery ribs, cut into 2-inch (5 cm) pieces, leaves included
1 head (50 g) garlic, halved crosswise, skin on (optional)
2 whole (1 g) dried bay leaves
1 teaspoon (3 g) whole black peppercorns
6 sprigs (6 g) fresh thyme sprigs (optional)
10 stems (15 g) fresh parsley stems (optional)
1 tablespoon (15 ml) apple cider vinegar (optional)
16 cups (about 4 quarts) (3800 ml) cold water, cold, enough to cover the bones by 1 inch (2.5 cm)
kosher salt, to taste, added only when using the stock (optional) (optional)
8 cups (1900 g) ice, for the ice bath, plus cold water to fill the sink

Equipment (8)

8-quart (7.5 L) or larger stockpot with lid
Fine-mesh strainer
Large heatproof pot or bowl (6-quart / 5.7 L or larger) for the ice bath
Ladle
Cheesecloth (optional, for extra-clear stock)
4 to 6 shallow airtight containers or freezer-safe containers, each holding 2 to 3 cups (500 to 750 ml) and no more than 2 inches (5 cm) deep of stock
Digital instant-read thermometer
Ice and a clean sink or large basin for the ice bath

Steps

Before you start

Use the carcass of any roasted turkey (about 3 to 4 lb / 1.4 to 1.8 kg of bones, skin and scraps). Remove any stuffing and large pieces of meat and save the meat for another use. Make the stock within 2 days of roasting if the carcass has been refrigerated (keep it at 40°F / 4°C or below).
You need an 8-quart (7.5 L) or larger stockpot. Break or cut the carcass into pieces so it fits and is covered by water.
Start with cold water and keep the pot at a bare simmer. A hard boil makes the stock cloudy and greasy.
Plan on about 8 hours in total, mostly hands-off. About 3.5 of those hours are cooling: the stock must reach 70°F (21°C) within 2 hours of coming off the heat and 41°F (5°C) or below within 4 more hours.
Before straining, fill a clean sink or large basin with ice and cold water, and have a digital thermometer and 4 to 6 shallow containers ready.

1
Prep the carcass
- Pull off and save any large pieces of meat.
- Break or cut the carcass into several pieces, cracking the larger bones, so everything fits snugly in an 8-quart (7.5 L) stockpot.
- Keep the skin, bits of meat, and any jellied drippings; they add flavor and body.
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Ready when: Pieces fit in the pot with the lid able to rest on top.
Tip: Wear a clean towel or gloves if bones are sharp when breaking them.
2
Cut the vegetables
- Quarter the unpeeled onions, scrub the carrots and cut them into 2-inch (5 cm) chunks, cut the celery into 2-inch (5 cm) pieces, and halve the garlic head crosswise if using.
- Rough cuts are fine because everything is strained out later.
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Ready when: Vegetables are in roughly 2-inch (5 cm) pieces.
Tip: Leave the onion skins on for a deeper golden color.
3
Load the pot
- Put the carcass pieces in the stockpot and tuck the onions, carrots, celery, garlic, bay leaves, peppercorns, thyme, and parsley stems around them.
- Add the vinegar, which helps draw minerals out of the bones.
- Pour in about 16 cups (3.8 L) cold water, enough to cover everything by 1 inch (2.5 cm).
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Ready when: Everything is submerged by about 1 inch (2.5 cm) of water.
Tip: Always start with cold water so proteins release slowly and the stock stays clearer.
4
Bring to a simmer
- Set the pot over medium-high heat, uncovered, and bring slowly to a gentle simmer, about 30 minutes.
- As soon as small bubbles break the surface, reduce the heat to low.
- Do not let it reach a rolling boil.
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Ready when: A few small bubbles lazily break the surface, with grayish foam collecting on top.
Tip: A hard boil emulsifies fat into the liquid and clouds the stock.
5
Skim the foam
- Using a ladle or large spoon, skim off the gray foam and any fat that has collected on the surface.
- Skim again once or twice during the first 20 minutes of simmering, until little new foam appears.
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Ready when: The surface looks mostly clear with only a few bubbles and golden fat droplets.
6
Simmer low and slow
- Partially cover the pot, leaving a gap, and keep the heat low so the stock barely bubbles, with just a bubble or two breaking every second or two.
- Simmer for a total of 3 hours, including the skimming time, topping up with hot water if the bones become exposed.
- Stir only once or twice.
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Ready when: Stock is deep golden, smells rich and savory, and the bones are soft and crumble when pressed.
Tip: Simmering more than 4 hours can make the stock taste flat or bitter.
7
Strain the stock
- Set a fine-mesh strainer over a large heatproof pot or bowl (6-quart / 5.7 L or larger).
- Carefully ladle the hot stock through the strainer, then lift out the bones and vegetables with tongs.
- For extra clarity, line the strainer with cheesecloth.
- Discard the solids.
- Do not press on them.
- Start cooling right away; the clock for safe cooling starts when the stock comes off the heat.
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Ready when: Stock is a clear amber liquid with no bits of bone or vegetable.
Tip: Ladle rather than pour the whole pot; it is heavy and very hot.
8
Ice-bath to 70°F
- Set the pot of strained stock into a sink or basin filled with ice and cold water that reaches about as high as the stock level.
- Stir constantly for the first 5 minutes, then every 5 minutes, adding more ice as it melts.
- Check with a thermometer.
- Stock must reach 70°F (21°C) within 2 hours of coming off the heat; it usually takes 30 to 45 minutes this way.
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Ready when: Thermometer reads 70°F (21°C) or below in the center of the stock.
Tip: Never put the full hot pot straight into the fridge; it warms other foods and cools too slowly in the middle.
9
Portion into shallow containers
- Ladle the 70°F (21°C) stock into shallow containers so it is no more than 2 inches (5 cm) deep, about 2 to 3 cups (500 to 750 ml) per container.
- Leave about 1 inch (2.5 cm) of headspace if you plan to freeze later.
- Leave the lids ajar or off, and place in the refrigerator, spaced apart so cold air circulates.
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Ready when: All stock is in shallow containers in the fridge, none deeper than 2 inches (5 cm).
Tip: Shallow containers chill much faster than one deep pot.
10
Chill until cold
- Refrigerate the uncovered or loosely covered containers for about 3 hours.
- Check the center of a container with a thermometer.
- The stock must reach 41°F (5°C) or below within 4 hours of hitting 70°F (21°C).
- Once cold, cover tightly.
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Ready when: Thermometer reads 41°F (5°C) or below, with a layer of fat on top.
Tip: If it is still above 41°F (5°C) after 4 hours, bring it to a boil, then re-chill in smaller amounts, or discard.
11
Degrease and season
- Lift off the solidified fat layer with a spoon (save it for cooking if you like).
- The cold stock should be jiggly like loose gelatin, a sign of good body.
- Do not season the stock; add salt only when you use it so it works in different recipes.
- Label the containers with the date, then refrigerate or freeze.
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Ready when: Fat is removed and containers are covered and labeled.
Tip: If your stock isn't jiggly, it is still fine; it just has less gelatin.

Good to know

Tips

Hold off on salt until the stock is used, since reducing it later concentrates the saltiness.
For richer, darker stock, roast the carcass and vegetables at 425°F (220°C) for 30 minutes before simmering.
Freeze stock in 1-cup (240 ml) portions or in ice cube trays for quick use in sauces and pan gravy.
Skip strongly flavored vegetables such as broccoli, cabbage, or turnips, which can make the stock bitter or sulfurous.

Make ahead

Make the stock up to 4 days ahead and keep it refrigerated, or freeze for up to 4 months. The fat cap on top helps protect it in the fridge.

Storage & reheating

Refrigerate in airtight containers at 40°F (4°C) or below for up to 4 days. Freeze for up to 4 months, leaving 1 inch (2.5 cm) headspace for expansion. Thaw overnight in the refrigerator, then reheat in a saucepan over medium heat until steaming and bubbling at the edges and at least 165°F (74°C). Boil for 1 minute if the stock has been stored for more than 3 days.

Substitutions

apple cider vinegar → lemon juice or white wine vinegar. Use the same amount; or simply omit.
fresh thyme sprigs → 1/2 teaspoon dried thyme. Add with the bay leaves.
celery ribs → 1 small fennel bulb or celery root. Slightly sweeter, gentler flavor.
roasted turkey carcass → 2 to 3 lb (900 g to 1.4 kg) raw turkey wings or necks. Roast at 425°F (220°C) for 45 minutes first for deeper flavor.