Don’t throw away those turkey bones and make a rich flavorful turkey stock in the 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. Try my slow cooker chicken stock if you need a chicken version. Also, try my Beef Bone Broth next time you have beef bones. We love to use use crockpot turkey stock in slow cooker turkey and dumplings.
Have you ever tried whipping up some homemade magic with that leftover turkey carcass in the form of Slow Cooker Turkey Broth? I used to think it would be a bit of a hassle, but turns out, it’s a piece of cake. And guess what? You probably already have most of the stuff you need in your fridge and pantry! Also, try my slow cooker chicken stock recipe if you have a chicken carcass.
Letting those leftover turkey bones, meat, and veggies mingle in the slow cooker is like creating liquid gold. The result? A rich and hearty turkey broth with a flavor profile that’s deep and downright amazing – perfect for crafting some delicious homemade soup.
I was in the kitchen, and my husband strolls in, teasing me about turning into my Grandma and not letting anything go to waste. But you know what? It’s not just about being frugal; it’s about whipping up some top-notch liquid gold for our homemade soups!
And let me tell you, this crock pot turkey stock is a game-changer. It’s a versatile base for all sorts of goodies like soups, stews, gravies, and sauces. Adds that extra oomph and richness to your dishes, making them taste out-of-this-world good.
Recipe Ingredients
- Turkey carcass (bones): Start by carefully removing all the leftover turkey meat and set it aside for later use. Toss in the turkey body, drumstick bones, and wings into the mix. Even if the wing meat seems a bit overdone, it’s all good—it adds a nice depth to the flavor.
- Vegetables: Throw in a mix of veggies to amp up the flavor. Carrots, celery, onions, garlic, and fresh parsley will team up to give your broth a tasty and aromatic kick. Feel free to use any vegeatble scraps you have on hand.
- Bay Leaves: Don’t forget to add a couple of bay leaves—they’re like the secret ingredient that adds a subtle piney flavor, taking your homemade stock to the next level.
- Peppercorns: Go for whole peppercorns to give your broth a gentle peppery vibe. Using these instead of ground pepper keeps your broth clear and free of those little pepper specks.
- Water: Pour in enough water to cover everything, but make sure to leave about half an inch of space at the top. This helps prevent any messy spills, especially if your slow cooker tends to run hot. It ensures a smooth cooking process while keeping your broth looking clear and delicious.
Step-by-Step Directions
Step One – Fill half of the slow cooker with the roasted turkey carcass pieces. Add the vegetables, peppercorns, and bay leaf.
Step Two – Pour over the water, but leave an inch of room at the top.
Step Three – 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.
Recipe FAQs
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.
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.
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.
Soups to use up this stock:
You can use this stock in turkey, chicken, or ham soup (or even slow cooker 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! You can use this homemade turkey stock in place of chicken broth or chicken stock.
- 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:
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
- 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.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I read that adding the celery leaves creates a cloudy broth. So leave them out if you want clearer stock.
Great tip, thank you!
Great tip Candy, thank you!
How do u thicken the juices
You can add a slurry of cornstarch and cold water if you want a thicker broth.
I use this method to make chicken stock from a rotisserie chicken carcass. I let it cook overnight and strain it in the morning.
You can can it in a pressure cooker too