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Everything tastes better homemade and with this recipe, we’re going to share two simple methods of making a delicious homemade turkey stock; slow cooker and Instant Pot.
These same instructions can be carried over to homemade chicken stock as well, simply substitute the turkey for chicken.
Homemade Turkey Stock Ingredients
To prepare for this recipe, you’ll need to get together all of the appropriate ingredients beforehand. Namely:
- a turkey carcass
- celery
- carrots
- white or yellow onion
- salt
- peppercorns
- bay leaves
- fresh or dry parsley
- water
Once you have these together, begin by breaking apart the turkey carcass. Remove any skin or excess fat so that you can fit it in either your slow cooker or Instant Pot.
Once you’ve added in the turkey and bones, add celery stalks (especially the leafy ends, they are good for flavor!), carrots and peeled and quartered onion.
The Best Pressure Cookers
Instant Pot – 6 Quart (what we use)
Now add in your spices and water and follow the appropriate instructions below depending on whether you are using your slow cooker or Instant Pot.
Once everything is finished cooking, it’s time to pour through a fine mesh strainer and then transfer the liquid into sealable containers to freeze (or place in the fridge depending on when you are going to use the stock.
How to Store Homemade Turkey Stock
You can safely store this in two ways. Ideally, using a glass container such as the ones pictured here. Seal and freeze in airtight containers (we use these glass pyrex ones) until you make your next soup and you are good to go!
If you don’t have these containers, you can use a large sealable plastic bag (such as a ziploc). The trick here is to make sure you freeze it standing up (I usually place these on the door of our standing freezer since it holds the bags upright and prevents spills) until they are frozen, then you can move them wherever you want in the freezer.
Looking for the stove-top method? You can find it here: Stove-top Turkey Stock.
Happy Cooking!
The Fast & Slow Team
Don’t forget to pin this to your SOUPS & STOCKS boards on Pinterest!
Homemade Turkey Stock
- Prep Time
- 20 minutes
- Cook Time
- 1 hour 30 minutes
- Course
- Soup
- Cuisine
- American
- Calories
- 3755
- Equipment
- Instant Pot, Slow Cooker
- Author
- Fast & Slow Cooking
Ingredients
- 1 turkey carcass cleaned of skin, fat and meat
- 2 large stalks celery
- 2 large carrots
- 1 large white or yellow onion peeled and quartered
- 1-2 tablespoons salt
- 5 peppercorns
- 3 bay leaves
- 2-3 sprigs fresh parsley or 2 tsp dry
- water to top
Instructions
Slow Cooker Instructions
- Break the turkey carcass apart at the joints where you can, in order to be able to fit it into the slow cooker. Remove all the skin and fatty parts as well, save any extra meat for later use. The bones are NOT going to be dry and bare, there is still fat at the joints etc, don't pick them too bare!
- Place the turkey pieces into a large slow cooker. Add the onion, the carrots and the celery stalks ( if you have the leafy tops those are amazing for flavor, add them in!)
- Add in the salt, peppercorns, bay leaves, fresh parsley, and then cover the turkey with water, just to the top of it, around 8-10 cups.
- Simmer on low for 10-12 hours until the turkey bones are starting to break down, any leftover meat is falling off the bone and the broth is looking cloudy. This is best done overnight.
- Remove the carcass from the soup pot carefully and set aside. Strain the broth through a fine mesh strainer then place in another pot.
- Refrigerate for 3-4 days, or freeze in a freezer safe container for up to 6 months.
Instant Pot Instructions
- Break the turkey carcass apart at the joints where you can, in order to be able to fit it into the Instant Pot. Remove all the skin and fatty parts as well.
- Place the turkey pieces into the inner metal Instant pot. Add the onion, the carrots and the celery stalks ( if you have the leafy tops those are amazing for flavor, add them in!) .
- Add in the salt, peppercorns, bay leaves, fresh parsley, and then cover the turkey with water, just to the top of it, around 8-10 cups.
- Place the lid on top, close properly and set the valve to sealing.
- Cook on high pressure for 90 minutes. Let the pot naturally release, then carefully remove the lid.
- Remove the carcass from the pot carefully and set aside. Strain the broth through a fine mesh strainer then place in your containers of choice.
- Refrigerate for 3-4 days, or freeze in a freezer safe container for up to 6 months.
Recipe Notes
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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