Turkey Part 3: Making Overnight Stock from A Turkey Carcass
I know when I’m finally done with the brining, stuffing, roasting, carving and cleanup, the last thing I want to do is more cooking. I don’t even want to smell a turkey for another year.
Would I be your best friend if I told you that you could throw that turkey carcass in your crockpot with some water and leftover herbs and veggies and have a delicious stock in the morning? I promise you’ll barely have to even look at that turkey and then you can just sit on the couch with a piece of pie and think about all the delicious soup you’ll eat tomorrow.
I always make this stock instead of throwing out my turkey carcass. It makes the most delicious, golden, flavorful stock just perfect for leftover turkey soup. I wasn’t exaggerating when I said how easy it was. You’ll only need the veggies and herbs that you’ll have leftover from brining your turkey and some water. If you’re really thinking ahead and want to make it easy on yourself, just cut up the veggies for the stock at the same time time you’re making your brine so you have literally nothing to do.
This recipe for Simple Turkey Soup with Fresh Herbs is what I always make with this stock because it is super easy and lets the flavor of the stock shine through.
Just a heads up! If your stock gets all jelly-like when it gets cold that totally normal! It doesn’t mean that it’s all fat, it just means that the gelatin from the bones was activated in the stock and it is actually what you want the stock to do. Don’t worry!
Have fun!
- turkey carcass (doesn't have to be clean)
- 2 stalks celery, chopped
- 1 carrot, chopped
- 1 yellow onion, chopped
- 2 bay leaves
- 4-5 sprigs thyme
- 3 sage leaves
- 1 tsp whole peppercorns
- 1 tsp kosher salt
- 1/2 tsp red chili flakes
- water
- Turn crockpot on to low.
- Break down what is left of turkey carcass so that it fits into crockpot easily.
- Add remaining ingredients to crockpot.
- Add enough water to cover ingredients.
- Let cook overnight or 8-10 hours.
- Turn off crockpot and remove lid to let stock cool a bit.
- Set a colander in a large stock pot in the sink. Pour stock (bones and all) into colander so that only liquid goes into stock pot.
- Season with salt and pepper if necessary, bring to room temperature and put in jars to store in the fridge or to freeze for later use.
- There should be a bit of meat that fell off the bone while simmering, which is delicious to use in soup!
November 14, 2016 @ 9:10 am
Dear Sea Salt.
You post the best recipes. Can’t wait to try this one out.
Simple Turkey Soup with Fresh Herbs – The Sea Salt
November 19, 2018 @ 5:50 pm
[…] I have a recipe for an overnight turkey stock that couldn’t be easier, which is key for the end of the night after you have cooked a Thanksgiving dinner. All you have to do is dump the leftover bones into a crockpot (for overnight) or a big stock pot if you can watch it on the stove, cover it with water and add onion, carrots, celery and a few herbs that you probably have leftover from dinner anyway. You don’t even need to chop anything. […]