Slow Cooker Turkey Stock
This Slow Cooker Turkey Stock is seriously easy. Not only does it yield an amazing stock that is so full of flavor and beats anything you can buy in the grocery store, it’s done in the slow cooker so you don’t have to think twice. Save this recipe, save your Thanksgiving carcass and get on the slow cooker stock train- I promise you’ll thank me.
I know I preach homemade cooking a lot on Mountain Mama Cooks (I really do think it’s the answer to just about anything) but bare with me as I shout loud from my soap box, STOCK MADE FROM SCRATCH CAN NOT BE REPLICATED IN A CARTON FROM THE GROCERY STORE. Convenient, yes, but a subpar product. It doesn’t taste the same (read: bland and full of additives), it doesn’t yield the same health benefits (homemade stock is a healing power house) and in the end, homemade stock is a trillion times cheaper to make at home.
If you’ve ever had homemade stock then you know that it doesn’t even compare to that which you get in the grocery store. I don’t care if it’s organic, all natural etc, etc.- it just won’t taste as good as homemade. ‘Tis the case with most items that are homemade vs. store bought but I can’t think of another item where this is a truer statement. And I’m not sure if you know this but homemade stock, or bone broth, is a nutrient powerhouse. Bone broth has so many health benefits. It contains oodles of absorbable minerals, it contains broken down material from the cartilage and tendons that is ultra supportive for joints, it can heal guts, decrease inflammation, promote healthy bones, and decrease the duration of various viruses. Seriously you guys- nutrient powerhouse.
With Thanksgiving just a few days away, now is your chance to give it a whirl if you’ve never made your own stock before. Save your carcass and pull out the slow cooker. I’ve made stock on the stove top and in the slow cooker oodles of times and the slow cooker is my go to strictly for ease. It’s a no brainer and once I turn the slow cooker on, I don’t have to think about the stock again. I let my stock simmer for about 24 hours. I know it might seem excessive but go with me on this one. The result is a stock that has depth, is rich and chocked full of flavor.
What are you waiting for? Get your stock on.Print
- carcass of cooked turkey (12-13 lb bird), meat and skin removed
- 1 large onion, peeled and quartered
- 2 large carrots, washed and cut into thirds
- 3 ribs of celery, cut into thirds
- 6–8 cloves garlic
- 2–3 sprigs fresh rosemary
- 1 tablespoon apple cider vinegar
- 1 tablespoon peppercorn
- cold, GOOD water
- salt and pepper to taste
- Place carcass, onion, carrots, celery, garlic, rosemary, vinegar and peppercorn in the base of a slow cooker. Fill with cold water to the top. Cook on low for 24 hours.
- Let cool and strain stock.
- Season with salt and pepper to taste.
- Ladle stock into glass jars, leaving 1-inch headspace to allow for expansion if freezing.
- Freeze stock and use for any recipe calling for stock or warm up one serving at a time an sip on the warm stock- I promise it’s delicious!!