This homemade smoked turkey stock turns leftover smoked turkey bones into a rich, smoky broth you can use for soups, stuffing, gravy, and more. Add the turkey carcass to a stockpot with vegetables, herbs, and water, then gently simmer for about 3 hours and strain.
It's one of my favorite ways to use every last bit of a smoked turkey, and I always freeze some so I have homemade turkey stock ready for soups and holiday recipes.
If you love this recipe, try my Smoked Turkey and White Bean Soup and Smoked Chicken Soup next!
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Easy Smoked Turkey Stock
Yes, you can make stock from a smoked turkey carcass, and I actually prefer it when I want a deeper, slightly smoky flavor. The bones have already picked up flavor in the smoker, so that flavor carries over into the finished stock. Use smoked turkey stock anywhere you'd normally use turkey or chicken stock.
I make this with the carcass from my smoked turkey, but you can use bones from a bone in smoked turkey breast, smoked turkey legs, smoked turkey thighs, or whatever you have left.
Recipe Ingredients
You only need a smoked turkey carcass, a few vegetables, herbs, and water to make this homemade stock.
- Turkey: The smoked leftover turkey carcass is the star ingredient. While I used my Smoked Turkey in an Electric Smoker, you can also use my Pellet Grill Smoked Turkey, Smoked Turkey Roast, or Smoked Spatchcock Turkey recipe. No matter which one you use, save those bones - they're perfect for this stock!
- Aromatics: The classic trinity of onion, carrots, and celery creates the flavor foundation.
- Garlic. Whole smashed cloves work best here. No need to peel - just crush with the side of your knife to release their flavor. Use more or less depending on your taste.
- Herbs & Spices. I keep it simple with bay leaves, black peppercorns, and dried thyme to let the smoke shine through. You could add fresh herbs like sage or rosemary, but I find the classic combination works perfectly.
- Water. Use filtered water if possible - since we're making stock from scratch, starting with good water makes a difference. You'll need enough to cover everything by about an inch.
See the recipe card below for full information on ingredients and quantities.
How to Make Smoked Turkey Stock
This recipe makes a large batch of stock. You can halve the amount of water for a smaller batch, but it's nice to have a bag or two in the freezer to make homemade soup whenever you like.
- Break down the smoked turkey carcass into pieces that will fit your stockpot. (I have a large stockpot so everything fits nicely.) Add one large quartered onion, 2 large carrots cut into chunks, 1 celery stalk cut into pieces, and 6 smashed garlic cloves. Add 2 bay leaves, 1 teaspoon whole black peppercorns, and 1 teaspoon dried thyme. Note: Breaking down the carcass gives you maximum flavor and helps everything fit in the pot.
- Pour enough cold filtered water to cover all ingredients by about 1 inch (approximately 32 cups). Leave some headspace in the pot for simmering.
- Place the pot over high heat and bring it to a vigorous boil. This will take about 20 minutes or so. As soon as it boils, reduce the heat to low for a gentle simmer. You want to see small bubbles breaking the surface occasionally, not a rolling boil. Cover partially with a lid, leaving a gap for steam to escape. Let simmer for 3 hours, occasionally skimming any foam that rises to the surface.
- After 3 hours, remove the pot from the heat. Set a large fine-mesh strainer over a bowl and carefully strain the stock. When the solids are cool enough to handle, pick off any usable meat for soup. Note: If you like, line your strainer with cheesecloth for crystal-clear stock.
- Use the stock immediately, or cool it quickly for storage. Divide the hot stock among smaller, shallow containers and refrigerate promptly. Once chilled, transfer to airtight containers or freezer-safe containers. If freezing, leave about 1 inch of headspace for expansion.
Smoked Turkey Stock vs. Broth
Stock is traditionally made primarily from bones and is simmered to extract flavor and gelatin, while broth typically contains more meat and is often seasoned so it can be served on its own. Since this recipe starts with a smoked turkey carcass and bones, I call it smoked turkey stock. However, you can use it anywhere you'd normally use turkey broth.
Jeri's Top Tips
- Keep it clear. Maintain a gentle simmer, not a rolling boil.
- Save the meat. Don't discard the picked leftover turkey! It's perfect for smoked turkey soup or leftover turkey shepherd's pie. Store it separately from the stock.
Ways to Use Homemade Turkey Stock
- Holiday classics: Add flavor to sourdough stuffing, homemade stuffing with bacon, or turkey gravy.
- Warming soups: A perfect base for Smoked Turkey and White Bean Soup and Slow Cooker Turkey Chili, or use with leftover meat for turkey noodle soup.
- Rice dishes: Use instead of water in Instant Pot Rice.
Storage & Freezing
Refrigerator: Store cooled smoked turkey stock in airtight containers in the fridge for 3-4 days. Fat will rise to the top - remove or stir in
Freezer: Freeze in freezer-safe containers, leaving about 1 inch of headspace. For smaller portions, freeze in silicone molds or ice cube trays, then transfer the frozen portions to a freezer bag. Freeze for up to 3 months.
Recipe Variations
- Extra Rich Stock: Halve the water and extend the simmer time to 4 hours.
- Herby: Add fresh rosemary sprigs and sage leaves.
Recipe FAQs
Personal preference - it adds flavor but can be removed when chilled.
Yes. Add the smoked turkey bones, vegetables, herbs, and enough water to cover everything to your slow cooker. Cook on LOW for 8-10 hours, then strain.
I simmer smoked turkey stock gently for about 3 hours. Keep it at a gentle simmer rather than a rolling boil for a clearer stock.
More Smoked Turkey Recipes
Printable Recipe
Smoked Turkey Stock
Equipment
- Large stock pot
Ingredients
- 1 smoked turkey carcass (from 8-14 pound turkey)
- 1 large onion peeled and quartered
- 2 large carrots cut in chunks
- 2 large celery stalks cut in chunks
- 6 cloves garlic peeled and smashed
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1½ teaspoons dried thyme leaves
- 32 cups cold water or enough to cover the ingredients
Instructions
- Break down smoked turkey carcass into large pieces. Place in a large stockpot along with quartered onion, chunked carrots, celery pieces, smashed garlic cloves, bay leaves, peppercorns, and dried thyme.
- Add cold water to the pot until all ingredients are covered by about 1 inch. You'll need approximately 32 cups, but use more if needed to ensure everything is submerged.
- Place pot over high heat and bring to a vigorous boil. This may take about 20 minutes. Immediately reduce heat to low to maintain a gentle simmer. Partially cover the pot with a lid, leaving a small gap for steam to escape.
- Let the stock simmer gently for 3 hours, occasionally skimming any foam or impurities that rise to the surface.
- After 3 hours, remove from heat. Set a large fine-mesh strainer over a clean bowl. Carefully strain the stock, discarding vegetables and collecting any usable meat from the bones.
- Use the stock immediately, or cool it quickly for storage. Divide the hot stock among smaller, shallow containers and refrigerate promptly. Once chilled, transfer to airtight containers or freezer-safe containers. If freezing, leave about 1 inch of headspace for expansion. Store in the fridge for 3-4 days or freeze for up to 3 months.
- When ready to use, remove any solidified fat from the surface if desired. Heat and use as needed in soups, gravies, and other recipes. The stock should be rich and flavorful with a distinctive smoky flavor. Enjoy!
- Note: Save picked turkey meat for soup. Store turkey stock in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
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Notes
- You can make this in a large Dutch oven or slow cooker if you don't own a stockpot.
- If the stock is too concentrated at the end, add water to dilute. If it is too weak, simmer longer to reduce.
- Stock can be stored in the refrigerator for 3-4 days or 3 months in the freezer. Thaw frozen stock overnight in the refrigerator before using it.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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