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.
Video
Notes
How many cups 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.
You can estimate how much your batch will make by measuring the cups of water added.
Should I add salt to this?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.Can I use chicken instead?Yes! Use a leftover whole chicken (rotisserie works too!), or any chicken bones from a previous recipe. 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.