This homemade smoked turkey stock uses leftover turkey bones, aromatic vegetables, and herbs to make a rich, smoky broth. The deep flavors make it perfect for holiday recipes and everyday cooking - it's so good you'll want to smoke a turkey just to make it!
If you love this recipe, try my Smoked Chicken Soup next!
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Easy Smoked Turkey Stock
Turkey stock is one of my favorite things to make with smoked turkey. While traditional turkey stock is wonderful, smoked turkey stock adds an extra layer of flavor that regular stock doesn't have.
While this stock is incredible as a soup base for recipes like smoked turkey and white bean soup or slow cooker turkey chili, it's particularly delicious in holiday recipes like sourdough stuffing, turkey gravy, or anywhere you'd use regular stock. The subtle smokiness will have everyone asking for your secret.
Recipe Ingredients
All the ingredients for this recipe are shown in the picture below, with special notes in the bulleted list to assist you:
- 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 to make turkey soup, or cool it at room temperature before transferring it to storage containers. If freezing, leave a 1-inch headspace as the liquid will expand. Note: For food safety, don't let the stock sit at room temperature for more than 2 hours.
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.
Make Ahead & Storage
Refrigerator:
- Store in airtight containers for up to 3 days.
- Fat will rise to the top - remove or stir in.
- Use glass jars for the best results.
Freezer:
- Keeps up to 3 months in freezer-safe containers.
- Leave 1-inch headspace for expansion.
- Freeze in ice cube trays for small portions.
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! Cook on low 8-10 hours for same results.
More Recipes to use Smoked Turkey Stock
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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.
- Let stock cool completely at room temperature. Transfer to storage containers, leaving headspace if freezing. Store in refrigerator for up to 3 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 up to 3 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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