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An overhead view of a large ladle of homemade roasted turkey stock being held over a large jar filled with more turkey stock.

Homemade Roasted Turkey Stock

Course: Broth or Stock
Cuisine: American
Prep Time: 15 minutes
Cook Time: 4 hours 40 minutes
Chill time: 4 hours
Total Time: 8 hours 55 minutes
Servings: 12
Calories: 112kcal
Author: Kris Longwell
This Homemade Roasted Turkey Stock is the ultimate way to turn leftover turkey bones into liquid gold. Roasting the bones and vegetables first builds deep, rich flavor, while a slow simmer extracts every bit of goodness for a beautifully golden, aromatic stock. Perfect for soups, gravies, and holiday dishes, it’s a kitchen staple you’ll want to make every year.
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Equipment

  • 1 Large roasting pan.
  • 1 large stock pan
  • 1 Colander and a fine-mesh sieve

Ingredients

  • 3 to 4 lb turkey bones carcass broken down, if possible (See NOTES)
  • 2 large onions quartered, skins left on
  • 2 large carrots roughly cut, no need to peel the skin
  • 3 stalks celery
  • 2 tablespoon olive oil
  • salt and pepper
  • 4 sprigs thyme fresh
  • 4 sprigs Italian parsley
  • ¼ cup black peppercorns

Instructions

  • Preheat oven to 450°F.
  • Place turkey bones, onions, carrots, and celery in a large roasting pan. Drizzle on some of the oil and liberally sprinkle with salt and pepper. Toss to coat, adding a little more oil, salt, and pepper, if needed.
    3 to 4 lb turkey bones, 2 large onions, 2 large carrots, 3 stalks celery, 2 tablespoon olive oil, salt and pepper
  • Roast for 40 minutes, carefully stirring the bones and veggies after 20 minutes.
  • Transfer the roasted bones and veggies to a large stock pot. Add enough water to cover by about 2 inches, usually about 1 gallon.
  • Add the thyme, parsley, and peppercorns to the pot.
    4 sprigs thyme, 4 sprigs Italian parsley, ¼ cup black peppercorns
  • Gently simmer over medium heat for 4 hours, skimming any impurities that may appear on the surface.
  • Remove most of the bones from the stock before straining. This makes straining easier.
  • Carefully strain the stock into another large pot through a colander. Discard the solid items. If desired, strain again through a fine-mesh sieve or a colander lined with cheesecloth.
  • Cover the stock and place it in the fridge (on a hot pad) for 3 to 4 hours, or even better, overnight. Remove from the fridge and use a spoon to skim congealed fat from the surface of the stock.
  • Use at once, or store in air-tight containers. Store in the refrigerator for up to 1 week, or freeze for up to 3 months.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Break down the carcass: Try to break the turkey carcass into smaller pieces before roasting or simmering—this helps it fit better in the pot and allows more surface area to release flavor and collagen.
  • Don’t skip roasting: Roasting the bones and vegetables first adds incredible depth and a rich, golden color to your stock.
  • Simmer gently: Keep the stock at a low simmer (not a boil) to extract flavor without clouding the broth.
  • Strain twice for clarity: For the smoothest, silkiest stock, strain once through a colander and again through a fine-mesh sieve or cheesecloth.
  • Storage tip: Cool completely before refrigerating or freezing. The stock will keep for up to 7 days in the fridge or 3 months in the freezer.

Nutrition

Calories: 112kcal | Carbohydrates: 7g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 11mg | Potassium: 144mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2076IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg