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Lemony Turkey Stock

Homemade turkey stock is a perfect post holiday recipe to transform the turkey bones into a delicious stock for a homemade soup base or many other things. This version kicks the flavor up a notch with fresh lemon and ginger.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6 1-cup servings
Calories 49kcal
Author Toni Dash


  • 5-6 quart Stock Pot or Dutch oven


  • 1 tablespoon unsalted Butter
  • 1 Large Onion rough chopped
  • 3 stalks Celery with leaves rough chopped
  • 2 large Carrots rough chopped
  • 3 large Garlic Cloves rough chopped
  • Turkey carcass or bones
  • 2 teaspoons Black Pepper corns crushed
  • 6 sprigs fresh Thyme
  • 1 Bay leaf
  • 1 3/4-inch piece fresh Ginger root peeled and roughly cut into small pieces or sliced
  • 20 cups water or to cover turkey bones plus 2 inches
  • 1 small Lemon sliced
  • Salt and Pepper to taste


  • In a large stock pot (5-6 quart), melt the butter over medium heat.
  • Saute the onions, celery, celery leaves, carrots and garlic until onion begins to soften.
  • Add remaining ingredients and bring to a strong boil. Reduce heat and simmer for 2-3 hours until stock has reduced to 4-6 cups.
  • Using a fine mesh sieve, strain the soup multiple times to remove all the vegetables, seasonings and bones.
  • Refrigerate until use (up to 4 days) or freeze for future use. If desired, skim any fat after refrigeration before use.
  • Tip for extra flavor: when I have the time, after preparing the stock I cover it and allow it to sit overnight in the refrigerator before straining the ingredients to bolster the flavor further.


Total Cooking Time is an estimate. The time for the stock to reduce to the suggested volume may take longer or less time than notes.


Calories: 49kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 76mg | Potassium: 212mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4205IU | Vitamin C: 15mg | Calcium: 63mg | Iron: 1mg