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This super simple overnight slow cooker turkey stock is the perfect thing to make with your leftover Turkey carcass the night after Thanksgiving. Infused with herbs and spices this broth freezes very well and is exactly what you need to sooth a cold or just to make Turkey Noodle Soup!
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Table of contents
Overnight Slow Cooker Turkey Stock
After the excited blur of Thanksgiving is over, I am usually left with a heap of dishes and a turkey carcass that I don’t know what to do with to get all the extra bits of turkey meat off. I have always made stock in the slow cooker after I make chicken so one Thanksgiving night decided to try the same with the turkey.
Breaking down a turkey carcass can take a little strength and pressure to make it fit in the cooker but the results the next day were incredible. I have since learned that if using a very large turkey you can simply put it on the stovetop to boil all day the next day. This stock is so rich with marrow that it will turn to jelly when cold. It is packed with nutrients and is one of my favorite things to freeze and heat up when we get sick.
How to Make Rich Turkey Stock
Assemble the following ingredients:
- Turkey carcass – use the leftover turkey carcass, don’t worry about removing all the meat since it will come off the bone easy once slow cooked.
- Bay leaves – bay is a wonderful earthy flavor for a stock. I prefer to use fresh bay leaves but dry will work as well. Try putting the bay leaves in the crock pot first so they stay immersed in the water instead of just floating on top for a stronger bay flavor.
- Sea salt – salt is used to bring the flavor out of all the ingredients. If your turkey was heavily salted when cooked you can add the salt at the end so you don’t over salt it.
- Black pepper – well ground black pepper adds a touch of heat to this stock which helps give it a more distinct flavor. Use fresh ground if possible.
- Water – you will need as much water as it will take to cover the carcass this is the base for the stock.
Once you have assembled the ingredients use the following method:
Add ingredient to cooker. Add all the ingredients to the slow cooker, you may need to break the carcass to get it to fit.
Water. Add enough water to cover the carcass and the vegetables.
Cook. Turn the cooler on low for 10 – 12 hours. I usually do this step overnight. When the run time is done unplug the cooker and let the stock cool
Strain. Place a colander over a large bowl in the sink. Carefully pour the stock and all the contents into the colander. Pick out any and all turkey meat from the colander and refrigerate or freeze the stock in the bowl underneath.
Tips and Tricks to Perfect Slow Cooker Turkey Stock
Like jelly. Since this stock is so rich it will turn to a kind of jelly when it has been refrigerated. This is due to the bone marrow from the turkey stewing so long being released. Don’t be alarmed if it goes all jelly on you, when you heat it up it will be smooth and liquid.
Save it for a sick day. This turkey stock is one of the best things you can sip when you have a cold or a sore throat. The bone marrow makes it super healthy and good for a cold.
Add some lemon. One of my favorite things to add to broth (especially when sick) is a squeeze of fresh lemon. The citrus really brightens the broth.
FAQs
Yes, make sure you leave enough space for the stock to expand when frozen. Best way to defrost the stock is place it in the fridge in a bowl.
Yes! You can cut down the time but using an Instant Pot and using high pressure for 4 hours. You can also just use the slow cooker option on the Instant Pot.
More Delicious Slow Cooker Recipes
Try these other delicious slow cooker recipes that are perfect for an easy dinner.
Click here to see our Thanksgiving Planning Essentials!
Slow Cooker Turkey Stock Recipe
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Slow Cooker Turkey Stock
Equipment
Ingredients
- Turkey carcass
- 2 large carrots, cut into 3” pieces
- 2 celery stalks, cut into 3” pieces
- 3 bay leaves
- 1 yellow onion, quartered
- 1 tsp sea salt
- ½ tsp fresh ground black pepper
- 1 tsp fresh thyme, minced
- 4 garlic cloves, crushed
- 6-8 cups of water
Instructions
- Place all of the ingredients into the slow cooker, you may have to break the carcass to get it to fit.
- Pour enough water into the slow cooker to mostly cover all the ingredients.
- Set the cooker on low for 10-12 hours, I usually leave it overnight.
- Place a large metal bowl in your sink, place a large colander over the bowl.
- Carefully pour the stock from the stock pot into the colander, the stock should strain through the holds into the metal bowl. Remove the colander and let the stock cool before storing it or use immediately. Pick all the extra turkey meat off the carcass in the strainer and use as you like!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
