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.
Keyword crockpot turkey stock, turkey broth, turkey soup, turkey stock, turkey stock in the slow-cooker
Prep Time 10minutes
Cook Time 10hours30minutes
Total Time 10hours40minutes
1turkey carcass* (see my Ultimate Classic Roast Turkey recipe, link in Notes)
2cupschicken or turkey broth
1onion, trimmed and cut in half
1sprig fresh rosemary
1sprig fresh sage
1sprig fresh thyme
1dried 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. See Ultimate Classic Roast Turkey.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.