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A dutch oven filled with turkey broth a ladle full of it being pulled out.

Turkey Stock Recipe

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  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 4-5 cups 1x
  • Category: Turkey
  • Method: Stove Top
  • Cuisine: American


Turkey Stock Recipe – a simple, flavorful and delicious turkey stock recipe that is perfect for Thanksgiving leftovers!


  • Leftover bones from 10-15 pound turkey
  • 810 cups water
  • 3 large carrots, peeled and roughly chopped into 45 sections
  • 3 stalks celery, rinsed and cut into large chunks
  • 1 small yellow onion, cut into large chunks (you can quarter or slice)
  • 34 cloves garlic, smashed
  • 1 small bunch of fresh thyme
  • 2 sprigs fresh rosemary
  • 3 fresh sage leaves
  • 23 bay leaves
  • 1 teaspoon whole peppercorns
  • 12 tablespoons kosher salt, more to taste


  1. Place your turkey bones in a 6-8 qt dutch oven (or other stock pot) and cover with water.
  2. Bring to a boil and then reduce to a simmer for 10 minutes.
  3. Add additional ingredients (Note: feel free to start with 1 tablespoon salt and add more, as desired, from there).
  4. Stir well and then cover and let simmer for a minimum of 1 hour but up to 6 hours (the longer you simmer, the more flavorful it will be).
  5. Taste and add additional salt, as needed, until reached desired flavor.
  6. Strain and place broth in mason jar for storage or use to make soup.


  • Storage: Place in refrigerator and use within 5-7 days or place in freezer in a freezer-safe container (remember to leave extra room in mason jar if freezing to allow for expanding liquid) – Use within 3-6 months.