Leftover T-Day Turkey Stock

Leftover T-Day Turkey Stock

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Shasta 1

"A great way to use up every last bit of the turkey from Thanksgiving Day. Stock can be used right away or frozen and used later."
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4 h 25 m servings 436 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 436 kcal
  • 22%
  • Fat:
  • 37.5 g
  • 58%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 1015 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large stockpot over medium heat. Cook and stir celery, carrots, onion, and garlic in oil until slightly softened and fragrant, 5 minutes. Add turkey, bay leaves, salt, peppercorns, rosemary, and dried sage. Cook until fragrant, 5 minutes more. Pour enough water in to cover turkey and vegetables.
  2. Bring mixture to a boil, cover pot, and reduce heat to low. Simmer, skimming fat occasionally, until flavors are blended, 4 to 5 hours. Strain liquid into a container and discard carcass and vegetables.


  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the solid stock ingredients. The actual amount of the solids consumed will vary.


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Very nice. I used the slow cooker instead of stove top. Load everything in, I had to break up the carcass to make it fit, cover and cook on low overnight. The next morning, strain the solids ...

It was really good after one critical step - refrigerate overnight & skim off the layer of fat, otherwise it tastes oily, especially if you have much skin or fat left on the carcass.

Put it in the crock pot overnight. Perfect!

Easy to make,got enough turkey off carcass for my wild rice turkey soup.

Yum! I then used this to make the 2nd half of the Day-After-Thanksgiving Turkey Carcass Soup recipe.

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