5 from 1 vote

Easy Turkey Stock

Course Snacks, Sides, & Appetizers
Author Kristine


  • 1 turkey carcass
  • 2 carrots
  • 4 ribs celery
  • 1 sweet onion
  • 4 bay leaves
  • 4 cloves minced garlic
  • Salt and pepper
  • Italian seasoning (or your favorite spice blend)


  • In a large stock pot, place turkey carcass, break in half if necessary.
  • Wash and chop all vegetables and add to pot.
  • Add bay leaves and spices to taste.
  • Fill pot with water, covering the entire carcass.
  • Heat to boiling over medium-high heat, reduce heat and simmer for 4 hours, skimming fat as it develops.
  • Strain stock and let sit overnight.
  • Remove fat one last time and pour into mason jars.
  • Stock is good in the fridge for 1 week or in the freezer for up to 6 months.