Turkey Stock

Popular during the holidays, this is the perfect way to put your leftover turkey to good use. This can also be used as a substitute in recipes calling for chicken stock.

Serves: 16Hands-on: 10 minutesTotal: 11 hours 10 minutesDifficulty: Medium

Serves: 16


  • 10 black peppercorns
  • 6 sprigs parsley
  • 4 medium carrots, thickly sliced
  • 4 stalks celery, thickly sliced
  • 4 quarts water
  • 2 medium onions, peeled and thickly sliced
  • 2 leeks (white parts only), thickly sliced
  • 1 turkey carcass, cut up
  • 1½ tsp. dried thyme
  • 1 tsp. ground black pepper


  • Combine all the ingredients in a 6-quart slow cooker. Cover and cook on low for 8 hours.
  • Strain the stock through a double-layer of cheesecloth, discarding the solids.
  • Refrigerate 4 hours. Remove fat from surface of stock.
  • Freeze or refrigerate the stock and use within 1 week or freeze for up to 3 months.