Slow Cooker Turkey Stock Recipe (Guide)

Ah, turkey stock. That magical, golden elixir that seems to make everything taste better. Whether you’re a leftover turkey enthusiast or just someone who loves to make your soups, gravies, and casseroles taste like heaven, slow cooker turkey stock is a game-changer. What I love about it is how effortless it is-you basically toss in scraps and let the slow cooker do all the work while your house fills with the most comforting aroma.

• Why Use A Slow Cooker?

  • It extracts rich flavor without constant attention.
  • Long, gentle cooking breaks down bones and connective tissue for a silky, nutritious stock.
  • Perfect for busy days-you can start it in the morning and come back hours later to liquid gold.

• Why Turkey?

  • Turkey bones have just the right balance of flavor and fat for a rich, savory broth.
  • If you roast a turkey for a holiday, using the leftovers for stock is sustainable and delicious.
  • The meat that clings to the bones adds extra depth of flavor without any extra work.

By the end of this guide, you’ll know how to create a stock that’s flavorful, versatile, and perfect for everything from soups to sauces, and you’ll even have tricks to customize it exactly to your taste.

Slow Cooker Turkey Stock Recipe

Making turkey stock in a slow cooker is one of those culinary hacks that feels like cheating-but in the best way possible. It’s hands-off, cozy, and yields a stock that can elevate any meal.

Ingredient List

Here’s a thorough breakdown of what you’ll need:

Main Ingredients

• Turkey bones (leftover carcass from a roasted turkey works perfectly)
• 1-2 tablespoons olive oil or butter (optional, for roasting bones if desired)
• 1-2 carrots, roughly chopped
• 2-3 celery stalks, roughly chopped
• 1 large onion, quartered
• 4-5 garlic cloves, smashed
• 1-2 bay leaves
• 1 teaspoon black peppercorns
• Optional: fresh herbs like thyme, rosemary, parsley

Liquid

• 10-12 cups cold water (enough to cover the bones)
• Optional: ½ cup white wine for added depth

Instruction Guide

Here’s the step-by-step journey to liquid gold:

1. Prepare The Bones

   • If your turkey is fresh or roasted, you can leave the bones as-is.
   • For extra depth, roast bones at 400°F for 30 minutes with a drizzle of olive oil. This caramelizes them and adds a nutty flavor.

2. Chop Your Vegetables

   • Roughly chop carrots, celery, and onion. No need for perfection-they’ll be strained anyway.

3. Load The Slow Cooker

   • Place the bones, vegetables, garlic, bay leaves, peppercorns, and herbs into the slow cooker.
   • Pour in cold water (and wine, if using) until everything is just covered.

4. Slow Cook

   • Set the slow cooker to low and cook for 8-12 hours.
   • Occasionally, skim off any foam or fat that rises to the top for a cleaner stock.

5. Strain The Stock

   • Use a fine-mesh strainer or cheesecloth to remove bones and vegetables.
   • Let it cool slightly before storing.

6. Store Properly

   • Refrigerate for up to 5 days.
   • Freeze in portions for up to 6 months-ice cube trays work great for small amounts.

Ingredient Swaps

Flexibility is key here. Not every kitchen has the exact ingredients, and that’s perfectly fine:

• Bones: Chicken or duck bones can substitute if turkey isn’t available.
• Vegetables: Leeks, parsnips, or fennel can add unique flavor.
• Herbs: Oregano, sage, or tarragon can replace thyme and rosemary for a different aromatic profile.
• Liquids: Vegetable stock or a splash of apple cider can deepen flavor.

Helpful Tips

Here’s where things get even more interesting-tips that make your stock shine:

• Don’t overfill: Leave a little space in the slow cooker to avoid spills.
• Use cold water: Helps extract more collagen and nutrients from bones.
• Roast bones first: Optional, but adds rich, roasted notes.
• Skim the fat: For a cleaner, lighter stock, skim the fat that rises to the surface. Or, refrigerate and remove solidified fat before use.
• Flavor layering: Add delicate herbs like parsley only in the last hour to preserve freshness.

Customization Ideas

Want to get creative? Here are ways to make this stock uniquely yours:

• Spice it up: Add crushed red pepper, coriander seeds, or a touch of smoked paprika.
• Umami boost: A splash of soy sauce or miso paste can deepen the savory notes.
• Vegetable-forward: Add mushrooms, parsnips, or fennel for earthy undertones.
• Citrus zing: A strip of lemon or orange peel can brighten the flavor without overpowering.
• Bone broth style: Cook for 24 hours on low for a gelatin-rich, highly nutritious broth.

FAQs

What Ingredients Do I Need To Make Slow Cooker Turkey Stock?

To make slow cooker turkey stock, you will need leftover turkey bones or carcass, onions, carrots, celery, garlic, fresh herbs such as thyme, parsley, and bay leaves, whole peppercorns, and water. Optional additions include leeks, parsnips, or mushroom stems for extra flavor.

How Long Should I Cook Turkey Stock In A Slow Cooker?

Cook the turkey stock on low heat for 8 to 12 hours. Longer cooking extracts more flavor and nutrients from the bones. You can also cook it on high for 4 to 6 hours, but low and slow is preferable for a richer stock.

Do I Need To Roast The Turkey Bones Before Making Stock?

Roasting the turkey bones beforehand is optional but recommended. Roasting at 400°F (200°C) for 30-45 minutes caramelizes the bones and vegetables, giving the stock a deeper, more complex flavor and a richer color.

How Much Water Should I Use In A Slow Cooker For Turkey Stock?

Use enough water to cover the turkey bones and vegetables, typically 10 to 12 cups for a 6-quart slow cooker. Avoid overfilling, as the liquid can expand and overflow during cooking.

Should I Add Salt To Turkey Stock While Cooking?

It is best to avoid adding salt during cooking. Slow cooker stock reduces less than stovetop stock, so adding salt early can make it too salty. Season with salt after straining and reducing the stock, according to taste.

How Do I Strain Turkey Stock After Cooking?

Once cooking is complete, carefully remove large bones and vegetables with a slotted spoon. Pour the stock through a fine-mesh sieve or cheesecloth into another pot or container to remove smaller solids, resulting in a clear stock.

How Long Can I Store Homemade Turkey Stock?

Refrigerated turkey stock can last 3 to 4 days in an airtight container. For longer storage, freeze it in airtight containers or freezer-safe bags for up to 3 months. Ice cube trays are convenient for freezing small portions.

Can I Use Leftover Turkey Meat In The Stock?

Leftover turkey meat can be added, but it is not necessary. The stock derives most of its flavor from the bones, skin, and connective tissue. Adding meat may make the stock richer but can also increase fat content.

Can I Make Turkey Stock Without Vegetables?

While it is possible to make stock with just bones and water, adding vegetables like onions, carrots, and celery provides essential flavor and natural sweetness. Omitting them will result in a more neutral and less complex stock.

How Can I Make The Stock Richer And More Gelatinous?

To achieve a richer, gelatinous stock, include bones with joints, skin, and cartilage, as these contain collagen. Cooking on low for a longer period (10-12 hours) allows collagen to break down into gelatin, giving the stock a silky texture and body.