How To Make Stock From Your Thanksgiving Turkey

Don't toss that turkey neck or carcass!

November 14, 2017

Here at Organic Life, we hate food waste. So this year, we’re making it our mission to squeeze every last literal and figurative drop of flavor out of our Thanksgiving feast—and that starts with the turkey. 

Related: How To Roast A Turkey In Only Half The Time


If you’re relatively new to hosting Thanksgiving, you’ve at least once looked at a turkey neck with dismay and confusion. Maybe you were savvy enough to use it to impart extra flavor into your homemade gravy, or maybe you (gasp!) threw it away while no one was looking. 

Whatever your history is with this underutilized ingredient, we won’t judge you; but we will tell you that the turkey neck is a bomb of untapped flavor potential that yields the most delicious turkey stock you’ve ever tasted—and you better not let it go to waste now that you're informed.  

Related: 11 Tasty And Nutritious Food Scraps You Can Actually Eat

Watch the quick video above and read the instructions below to learn the simple process of making your own turkey stock, which you can use to make healing soups and stews, cook grains, sauté veggies, or simply sip. Can’t use it all up? Stick it in the freezer for future use. Bonus: You can use this same method with the turkey carcass, too. 

(Slash your cholesterol, burn stubborn belly fat, solve your insomnia, and more—naturally!—with Rodale's Eat For Extraordinary Health & Healing!)

turkey stock
Madeleine_Steinbach/ Getty


Related: Why You Should Roast Turkey Legs Instead Of The Whole Bird This Thanksgiving

Homemade Turkey Stock

Makes about 3 quarts  

Leftover roasted turkey neck (or turkey bones/carcass)
1 onion, coarsely chopped
2 celery stalks, coarsely chopped
2 carrots, coarsely chopped
Pinch of salt 
Pinch of pepper

1. Combine all ingredients in a 10-quart stock pot. Add enough water so ingredients are covered by 2 inches. Bring to a boil over high heat, then reduce to a simmer and cook for 3 hours. 

2. Strain stock with a fine mesh sieve. Cool to room temperature, then store in airtight containers in the refrigerator for 3 to 4 days, or in the freezer for up to 6 months (just be sure to use freezer-safe containers).