Easy and Flavorful Homemade Roasted Turkey Stock Recipe

Simple DIY Recipe for Rich & Savory Roasted Turkey Stock

Transform your leftover roasted turkey into a rich, deeply flavorful brown stock that’s perfect for soups, stews, and sauces.

Don’t toss that turkey carcass! With a few simple steps, you can create a delicious homemade stock that’s far superior to store-bought alternatives. This recipe will show you how to elevate your leftovers into a culinary gold mine.

By re-roasting the bones and adding aromatic vegetables, you’ll create a brown stock that’s packed with savory depth. This method bridges the gap between white and brown stocks, giving you a versatile base for countless dishes.

The Magic of Homemade Stock

Making your own stock isn’t just economical – it’s a game-changer for your cooking. While it might seem daunting, the process is surprisingly simple and the results are incomparable. This brown turkey stock will add richness and body to your dishes that no store-bought broth can match.

Unlocking Flavor Through Roasting

The secret to this stock’s intense flavor lies in re-roasting the turkey bones. This extra step caramelizes the remaining meat and bones, creating deep, complex flavors through the Maillard reaction. Paired with browned vegetables and a touch of tomato paste, you’ll create a stock that’s bursting with umami goodness.

Crafting Your Liquid Gold

Once your bones and vegetables are beautifully browned, it’s time to simmer. A gentle, slow cooking process extracts maximum flavor and gelatin from the ingredients. The result? A stock that’s not just flavorful, but has body and richness that will elevate any dish it touches.

Versatility in Every Spoonful

This brown turkey stock shines in recipes that celebrate deep, roasted flavors. Use it as a base for French onion soup, hearty stews, or luxurious pan sauces for roasted meats. Its robust character makes it the perfect foundation for dishes that call for a touch of culinary magic.

Homemade Brown Turkey Stock


  • Leftover carcass from 1 (12-pound; 5.5kg) roasted or fried turkey (see notes)
  • 4 tablespoons (60ml) canola or vegetable oil, plus more for drizzling on bones
  • 2 to 3 large carrots, cut into large dice
  • 3 large celery ribs, cut into large dice
  • 2 large onions, cut into large dice
  • 4 medium cloves garlic, crushed
  • 2 tablespoons (30ml) tomato paste
  • Parsley sprigs and/or thyme sprigs
  • 2 bay leaves
  • 5 black peppercorns


  1. Preheat your oven to 450°F (230°C). Drizzle the turkey bones with oil, ensuring they’re lightly coated. Spread them across 2 foil-lined rimmed baking sheets and roast until they’re a gorgeous golden brown, about 45 minutes. Keep an eye on them, as browning times may vary.
  2. While the bones are roasting, heat 3 tablespoons (45ml) of oil in a large heavy-bottomed stockpot over high heat. Once shimmering, add half of the carrots, celery, onion, and garlic. Cook, stirring occasionally, until they develop a beautiful brown color, about 6 minutes. Set aside, add the remaining 1 tablespoon (15ml) of oil, and repeat with the rest of the vegetables.
  3. Reduce the heat to medium and return all the cooked vegetables to the pot. Stir in the tomato paste and cook for about 2 minutes until it’s fragrant and slightly darkened, fully incorporating it with the vegetables. Remove from heat.
  4. Add the roasted turkey bones to the pot, along with a few sprigs each of parsley and/or thyme, bay leaves, and peppercorns.Pour about 1/2 cup (120ml) of hot water into each baking sheet and use a spatula to scrape up all those delicious browned bits. Add this flavorful liquid to your stockpot.
  5. Add just enough water to barely cover all the ingredients in the pot. Bring to a gentle simmer over medium-high heat, then lower the temperature to maintain that bare simmer. Cook for 2 to 3 hours, occasionally skimming off any fat or scum from the surface. You’ll know it’s ready when the stock has reduced slightly and developed a rich, deep flavor.
  6. Strain your liquid gold through a fine-mesh strainer and let it cool. Transfer to containers and refrigerate until completely chilled, about 6 hours. Discard the solids. Once chilled, skim off any remaining fat or scum from the surface. Your homemade stock will keep in the refrigerator for up to 5 days, or in the freezer for up to 6 months.


For the best results, your turkey bones should include as much of the following as possible: breastbone, thigh and drumstick bones, wing bones, spine, and neck. This versatile recipe works with turkeys of any size – simply adjust the aromatics and vegetables proportionally, and use just enough water to cover everything.

Nutrition Facts (per serving)
106 Calories
8g Fat
3g Carbs
6g Protein
Nutrition Facts
Servings: 12
Amount per serving
Calories 106
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 7%
Cholesterol 18mg 6%
Sodium 47mg 2%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 2%
Total Sugars 1g
Protein 6g
Vitamin C 2mg 10%
Calcium 13mg 1%
Iron 0mg 3%
Potassium 120mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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