Crockpot Turkey Stock
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.
Servings 5 quarts
- 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.
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.