Slow Cooker Homemade Turkey Stock

Homemade turkey stock has never been easier and it so worth the time to make this delicious stock. A wonderful base for any homemade soups.

Course Soup

Cuisine American

Prep Time 5

Cook Time 12

Total Time 12 5

Servings cups (if using 10 cups water in recipe)

Calories 17kcal

1 Turkey Carcass , quartered (or cut even smaller if needed to fit your slow cooker)
1 large Yellow Onion , peeled and cut into wedges
2 large Celery Stalks , rinsed and cut into 2-inch segments
3 medium Carrots , scrubbed and cut into 1 ½ inch segments
15 Black Peppercorns
3 sprigs fresh Italian Parsley
4 sprigs fresh Thyme
8-10 cup Cold Water

Add the onion, celery and carrots to a 6-quart slow cooker. Lay the turkey bones on top of the vegetables. Add the peppercorns, parsley, and thyme. Pour in the amount of water your slow cooker can hold (note; the turkey carcass size can determine the amount of water possible). Add the lid and turn on LOW for 12 hours.
Strain and use or freeze. Tip for straining fat: if you want to try to strain fat out of the stock, place it in the refrigerator overnight. The fat will congeal on the top and is easily remove.