Smoked Turkey Stock

5 from 1 vote

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!

Prep Time15

Cook Time3

Total Time3 15

Course: All Recipes, Soup

Cuisine: American

Servings: cups

Calories: 39kcal

Author: Jeri Walker

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.

Notes

Smoked turkey bones create a more flavorful stock than plain roasted turkey.

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