Don’t Toss Your Turkey Carcass — Here’s How to Make the Easiest Stock

You’ve carved your Thanksgiving turkey and packed away the leftovers for next-day sandwiches or turkey tetrazzini. But you’re not quite done yet. Whatever you do, don’t toss that carcass! It’s the beginning of a homemade stock that will offer significantly more flavor than the stuff you get from a box — and it couldn’t be easier to make. With just a few ingredients that you probably already have on hand for your feast (think onions, carrots, and thyme), you can get started. Here’s how.

What is stock? 

Stock is a liquid that is typically made by simmering animal bones in water or wine for several hours, often with aromatics and mirepoix (aka onions, carrots, and celery), but it can also be made from a base of vegetables or fish. With animal stock like turkey or chicken, the bones release their gelatin, infusing the liquid with deep flavor and creating a luscious texture that gels once cooled. Stock is slightly different from broth, which is usually made by simmering more meat rather than bones, and has a thinner texture. 

A turkey stock can be made with whatever bones or turkey parts you have on hand that won’t make it onto your table, into your gravy, or into your leftovers. You can use the carcass, picked over; the neck; the giblets, and any leftover turkey skin. 

How to make turkey stock

1. Add the turkey carcass, broken into pieces; neck (optional); giblets (optional); and any leftover skin to a large stockpot. Add aromatics (like roughly chopped celery, carrots, and onions); spices (like black peppercorns); and herbs (like thyme and parsley); and cover with water to submerge.
2. Bring liquid to a boil over high heat. Reduce the heat to maintain a simmer, skimming the fat and any foam from the top occasionally, until the stock is reduced by about half, about three hours.
3. Carefully pour liquid through a wire-mesh strainer into a large heatproof bowl, and discard solids. Allow to cool completely before dividing into airtight containers, freezer trays, or ziplock bags.

How to prep for turkey stock

After you’ve cooked a big feast like Thanksgiving dinner, preparing another recipe is probably the last thing you want to do. Your best bet is to plan ahead: When you’re prepping your stuffing or roasted vegetables, chop some extra celery, onions, and carrots, and store in a ziplock bag. Reserve herbs like thyme and parsley to add to your stock, too. When it’s time, all you’ll need to do is throw your ingredients into the pot. 

How to store turkey stock 

Allow stock to cool completely, then transfer to airtight containers, Souper Cubes, or ziplock bags. (If freezing, make sure to leave a little room at the top since the liquid will expand in the freezer.) Once it’s cooled completely, you can store your stock in your fridge for up to a week and in your freezer for up to three months. 

How to use turkey stock

Soups and stews: You can use turkey stock anywhere you’d reach for chicken or vegetable stock. Try it in a Cream of Onion Soup or Chicken Noodle Soup (consider making a version with leftover turkey meat instead of shredded chicken), or make a turkey pot pie with the stock and meat. 

Pan sauces: You can also use stock to deglaze a pan when making pan sauces for dishes like our Chicken Florentine or Chicken Breasts with White Wine Cream Sauce.

Braises: Use stock as a braising liquid for Brothy Braised Chicken Thighs or Braised Chicken with Endive.