Crockpot Turkey Stock is the most hands-off way to make post-turkey-dinner stock for soups, stews, sauces, and more. 10 hours of set-it-and-forget-it—then strain the broth and put it in storage containers. This recipe makes a rich, concentrated broth.
It’s the day after Thanksgiving here in the US. That means that I have a gigantic turkey carcass hanging out in my fridge. Each year for the last 5 years, I’ve made gallons of turkey stock on the day after Thanksgiving. (Sometimes I put if off until Saturday if I’m extra tired.) I usually enlist my largest stockpot AND my wort kettle (from beer brewing!) for this purpose.
Turkey stock is liquid gold, in my book. It’s a wonderful base for soups and stews, obviously, but also for sauces.
Making crockpot turkey stock
This year, I decided to switch it up and make the turkey stock in the crockpot rather than heat up/mess up my entire kitchen.
Will it fit?!
The difficulty with this is that it necessitates fitting the carcass of a 20-some-odd pound bird into a 7-quart crock pot (at least 7-quarts—obvo, smaller crockpots just aren’t suited to this task!).
However, I found that the carcass breaks apart easily after the long roast so that I can jam some of the bones bones into the cavity to save space. I can tuck here and there to make everything fit. It worked beautifully, and I still had space for herbs, an onion, and a celery stalk.
Adding liquid and simmering
I used about 2 cups of chicken stock and then enough water to fill the crockpot to about 1″ from the top of the crock. There is meat and stuff sticking up over the surface of the liquid, but that’s fine. The ingredients on top will have condensation from the lid continuously dripping down on top. Although it’s a good idea to turn the bones once during the cook time, but it’s not a big deal if you don’t get the chance.
I set the crockpot turkey stock on low for 10 hours and pretty much just walked away. Today’s weather was unseasonably warm and gorgeous—sixty degrees!. So, the hubster and I got some much-needed yard work done while the crockpot turkey stock simmered away.
UPDATE: I now let the stock simmer on low for 2 days. That’s right: just check the level of the liquid to be sure it’s not too high or low. Adjust as needed by removing some of the stock to a refrigerated container or adding additional water.
Finishing the stock
A bit of hands-on work is involved with removing the solids from the stock, picking any remaining meat off the bones (for soup!), and then straining the liquid. But it’s totally worth it.
What can I do with crockpot turkey stock?
The obvious thing to do with this gorgeous crockpot turkey stock is to make soup. Add in some of your leftover turkey meat with some sautéed mirepoix (onion, carrots, and celery). You could add in mushrooms, if you’re a fan. I like to add a couple tablespoons of dried herbs. Then, finish with either leftover rice or cooked pasta (small kinds like orzo or acini di pepe are my preference). Finally, season with S & P to taste and top with some chopped parsley and grated Romano cheese—you’ve got an easy, healthy dinner.
This year, I’ll be making turkey pho as my first soup (you can see the recipe here—just add the sachet of aromatics and spices and start with the step where you return the broth to a simmer. Simmer the stock on the stovetop rather than in the pressure cooker).
Make the most of your turkey!
Turkey is such an economical meat—especially if you take full advantage of the bird and make crockpot turkey stock. With the meat and stock, you get a LOT of meals out of one bird. I freeze the crockpot turkey stock in freezer containers with screw-top lids (fill about 1.5″ below the top: the stock will expand as it freezes). I’ve kept the stock for as long as 6 months with no issues.
If you’re looking for a turkey recipe, be sure to grab my delicious ultimate classic roast turkey. And, if you’re still planning your Thanksgiving Dinner, check out my detailed Countdown to Thanksgiving Meal Plan, which is your complete guide to planning and shopping for your big event!
I hope you’ll get a lot of fantastic meals out of your crockpot turkey stock. Happy Holidays!
I am linking my crockpot turkey broth up with some great link parties:
- #CookBlogShare, hosted by Hijacked by Twins, Easy Peasy Foodie, Recipes Made Easy, and Everyday Healthy Recipes.
- #CookOnceEatTwice, hosted by Searching For Spice.
- #SlowCookedChallenge, hosted by Baking Queen 74.
- #BrillBlogPosts, hosted by Honest Mum.
Crockpot Turkey Stock is the most hands-off way to make post-turkey-dinner stock for soups, stews, sauces, and more. 10 hours of set-it-and-forget-it—then strain the broth and put it in storage containers.
- 1 turkey carcass* (see my Ultimate Classic Roast Turkey recipe, link in Notes)
- 2 cups chicken or turkey broth
- 1 celery stalk
- 1 onion, trimmed and cut in half
- 1 sprig fresh rosemary
- 1 sprig fresh sage
- 1 sprig fresh thyme
- 8 black peppercorns
- 1 dried bay leaf
- salt and pepper, to taste
Place all ingredients into the crock of a 7-quart (or larger) slow-cooker. Add enough water to bring the liquid level to 1" below the top of the crock. Lid the slow-cooker, making sure that the lid fits tightly. Set slow-cooker on low for at least 10 hours and up to 48 (if you have a digital crockpot, be sure that you can program it for that much time—or reset it every 12 hours [depending on the type of crockpot you have]).
If possible, turn the bones mid-way through the cook time.
After 10 hours, remove all solids from the stock. Pick any remaining meat from the bones and reserve for another use. Run the broth through a fine-mesh strainer at least once. To be extra careful, set a layer of cheesecloth or paper toweling into the strainer the second time that you run the broth through.
At this point, you will have approximately 3 quarts of highly concentrated stock. Dilute with up to 2 additional quarts of water. Add the crockpot turkey stock to screw-top freezer containers, leaving at least 1.5" at the top of each container. Store for up to 6 months.
*You will need to break the carcass down to make it fit into your slow-cooker.
You can add salt and pepper to taste, but I prefer to season my soups and sauces later. Be aware that the stock will have some salt already from the original turkey recipe.
|Ultimate Classic Roast Turkey: this turkey turns out perfectly juicy every time thanks to a wine-and-butter-soaked cheesecloth that keeps the turkey from drying out for most of the roasting time.|
|Pressure Cooker Pho Ga (Vietnamese Chicken Noodle Soup): Pressure-cooker pho delivers a rich, flavorful broth in a fraction of the time. Piled high with beautiful garnishes, this healthy soup really satisfies.|
|Slow-Cooker Rotisserie Chicken Pho Ga: make the most of your rotisserie chicken, whether store-bought or homemade. A slow simmer in broth, spices, and aromatics extracts amazing flavor from the roasted chicken bones.|