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How to Make Turkey Stock in a Slow Cooker

Turkey Stock in a Slow Cooker

Anytime you enjoy a whole roast turkey (or chicken) for dinner, you’ll end up with a carcass that’s ready to be turned into a delicious stock for noodle soup — pure comfort food.

From watching my mom, dad, and nana make turkey stock over the years, I know how easy it is to create. Just place all the ingredients in a very large pot and let it simmer for hours.

But wait!

What happens if you don’t have a very large pot or dutch oven?  You can use a slow cooker! Slow cookers are able to keep the stock at a low and even temperature — perfect for coaxing flavours from the bones, meat, vegetables, and seasonings.

It’s Easy to Make Turkey Stock in a Slow Cooker!

There’s no babysitting when making turkey stock in a slow cooker.  Just dump the ingredients into the slow-cooker, then set it and fah-getta ‘bout it! It’ll take a minimum of 10 hours set on low heat to develop into a rich-tasting stock.

Stock Tip: Make sure you leave a little meat on the bones, you need both meat and bones to flavour a stock.

Slow Cooker Turkey Stock

Slow Cooker Turkey Stock


1 turkey carcass cut into pieces to fit in slow cooker
1 large onion, quartered
1 large celery rib, roughly chopped
1 large carrot, peeled, and roughly chopped
3 garlic cloves, unpeeled and smashed
5 sprigs fresh parsley
1 teaspoon dried thyme or 3 sprigs fresh thyme
1 bay leaf
8 to 10 cups of cold water


  1. In slow cooker, place turkey carcass, onion, celery, carrot, garlic, parsley, thyme and bay leaf. Pour in enough cold water to just cover the ingredients.
  2. Cover and cook on low for 10 to 24 hours.
  3. Strain through a fine sieve set over a large bowl; let cool.
  4. Refrigerate until fat solidifies on surface, about 8 hours. With a spoon, scrap off fat.
  5. The stock can be refrigerated in an airtight container for up to 2 days or frozen for several months.

Make Turkey Stock in Slow Cooker

One comment

  1. Perfect day to tell us as we are doing our bird today!
    We went to the salmon run at Adams River yesterday and today Ali and Peter are golfing with Sandra and Woodsy.
    So Friday was prime rib and today Turkey and all leave tomorrow so Frank and I will have leftovers for a few days.
    Happy Thaksgiving to you and your family!
    Your paella looks marvellous. It is something fo which I have had the recipe for over 50 years and have never made! There is still time!
    Love Kay