Slow Cooker Turkey Stock Recipe

Luckily for me, Thanksgiving happens to coincide with the start of soup season in my house. From October to May, we can be found eating soup up to four times a week. Without a doubt, soup is my favourite food. And while my kids don’t quite enjoy it on the same level that I do, they do eat it, meaning I get double the veggies in them at this time of year thanks to the purees I make, which often call for plenty of produce that might not make it on their plates otherwise. Most of the soup we eat requires a stock for the base, which is where Thanksgiving comes in handy. Our large family devours my 25-pound turkey, and the carcass is left for me to have a little fun with, in the form of making homemade turkey stock for the freezer.

I like to use my slow cooker for the turkey stock. I can’t always fit all the bones in, but if you have a smaller turkey, or a whole chicken, you’ll have no trouble. The longer the stock cooks the clearer it will be which is why I like to cook mine overnight while I’m sleeping, but it can be done during the day while you’re at work, too.

Do you like to make stock with your turkey leftovers?

Slow Cooker Turkey Stock Recipe

You’ll Need

Turkey carcass and bones, stripped clean
3-4 chopped carrots
2 halved onions, skin on
4-5 chopped celery stalks, with leaves
1 tsp peppercorns
1 tbsp kosher salt
2 bay leaves

Prep and Cook

1

Fill the crock pot with bones, vegetables, and seasonings
2

Cover everything with water and fill to the top
3

Simmer overnight or for a minimum of 8 hours on low
4

When done cooking, pass through a fine metal sieve to strain bones and other ingredients
5

Ladle strained liquid into storage containers and place in the fridge for 6-8 hours or overnight
6

Spoon off the fat and store the stock in the fridge for a few days or up to three months in the freezer.