Don’t throw away those turkey bones and make a rich flavorful stock in your slow cooker, use this stock for soups and stews. Also, this is delicious as a turkey bone broth to sip on.
Broths and stocks are simple to make in the slow cooker. Also, try my Beef Bone Broth next time you have beef bones.
Have you ever made Slow Cooker Turkey Stock? I used to think it would be time-consuming, but it is a cinch to make. You will find you have many of the ingredients already in your fridge and pantry!
My husband came into the kitchen and said I was turning into my Grandma and that I just can’t let anything go to waste. Though this isn’t just about saving money, this is about getting some great stock for soups!
How to make turkey stock (broth) in the crock pot:
- Turkey carcass (bones) – Pick all the meat off your turkey and save it for another use. Add the turkey body, drumstick bones, and wings (I left the meat on the wings because they were overcooked).
- Vegetables – Carrots, celery, onion, garlic, and fresh parsley.
- Bay leaves – A very important ingredient for making stock add a slight pine flavor.
- Peppercorns – Peppercorns give the broth a peppery flavor. This will leave your broth pretty and clear without flecks of pepper if you were to use ground pepper.
- Water – Add enough water to cover but also leave about half an inch of room at the time in case your slow cooker cooks hot and boils over.
How long to cook?
- The longer this cooks, the better and richer flavor your stock will have.
- Cook on LOW for 12 hours. Keeping the lid on the entire time.
- You can cook longer if desired; I’ve heard of others cooking stock for 16+ hours.
- Of course, you’ll want to check on your pot and make sure there is plenty of liquid throughout the cooking time if you cook for a long duration.
How do I store turkey stock?
- Refrigerate and use within a few days.
- Or place into freezer-safe containers leaving an inch of room at the top to allow for expansion.
- Freeze for up to 3 months—Thaw in the fridge before use.
How many cups of stock does this make?
- I can not give an exact amount of how many cups of stock this makes. It depends on how much water is added to your slow cooker, along with the other ingredients.
- You can estimate how much your batch will make by measuring the cups of water added.
Should I add salt to my stock?
I do not add salt to my stock. Instead, I add salt to the recipe I use the stock in; that way, I can control how much salt is in my soup recipe.
Soups to use up this stock:
You can use this stock in turkey, chicken, or ham soup (or even baked potato soup); here are my favorite ways to use it. Or you can heat and sip this soup; it’s basically turkey bone broth!
- Slow Cooker Turkey Noodle Soup
- Slow Cooker Turkey Chowder
- Slow Cooker Turkey and Brown Rice Soup
- Slow Cooker Cajun 15 Bean Soup with Turkey
- Slow Cooker Ham and Beans
- Slow Chicken Pot Pie Soup
- Slow Cooker Baked Potato Soup
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Slow Cooker Turkey Stock
Equipment Needed:
- Slow Cooker- 6 quart or larger-oval
Ingredients:
- 1 turkey carcass I use the body, drumsticks and the wings, pick off any meat and use that in another recipe.
- 2 carrots
- 2 celery sticks
- 1 white onion cut into quarters
- 2 bay leaves
- 1/2 tsp. black peppercorns
- 2 bay leaves
- 3 garlic cloves
- 1/2 bunch fresh parsley or 1 tablespoon dry
- water to cover
Instructions:
- Fill half of the slow cooker with the turkey pieces.
- Add the other ingredients.
- Fill with water, leaving about a half-inch of room on the top.
- Cook on low for 12 hours.
- Let the broth cool for about an hour on the counter before handling; this will prevent burns.
- Remove all the solids and discard.
- Strain the broth through fine-mesh sieve lined with cheesecloth, dishtowel, or coffee filter into a large bowl.
- See notes below on how to store.
How to Video:
Recipe Notes:
- I can not give an exact amount of how many cups of stock this makes. It depends on how much water is added to your slow cooker.
- You can estimate how much your batch will make by measuring the cups of water added.
- Refrigerate and use within a few days.
- Or place into freezer-safe containers leaving an inch of room at the top to allow for expansion.
- Freeze for up to 3 months—Thaw in the fridge before use.
You can can it in a pressure cooker too