Easy Turkey Stock

Easy Turkey Stock
  • Cook Time
  • Prep Time
  • 3Servings


  • 1 roasted turkey carcass, broken into pieces, plus the reserved neck, giblets and any leftover skin
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 1 onion, unpeeled and quartered
  • 10 cloves garlic, smashed and unpeeled
  • A handful of thyme and parsley sprigs
  • 2 teaspoons whole peppercorns


Divide the ingredients between two large pots (or place all of the ingredients in a large stockpot). Fill each pot with enough water to cover the ingredients (about 4 quarts per pot) and bring to a boil.

Lower the heat and simmer until reduced by one-fifth, about 4 1/2 hours. Let cool for at least 2 hours.

Strain the stock through a colander set inside an extra-large bowl; skim and discard any fat from the surface.

Rinse out a pot, then pour in the stock. Bring to a boil over high heat and cook until reduced by half, about 50 minutes.

Refrigerate the stock, then skim and discard any solidified fat. Makes about three quarts.