Slow Cooker Turkey Stock


  • 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
  • 68 cloves garlic
  • 23 sprigs fresh rosemary
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon peppercorn
  • cold, GOOD water
  • salt and pepper to taste


  1. 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.
  2. Let cool and strain stock.
  3. Season with salt and pepper to taste.
  4. Ladle stock into glass jars, leaving 1-inch headspace to allow for expansion if freezing.
  5. 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!!