I love getting one more useful project out of a holiday turkey. This turkey stock recipe is a simple, practical way to turn a picked-over carcass into jars of rich broth for soups, gravies, and quick meals all year.

Below is a clear, step-by-step outline for making the stock, plus a few safety reminders for home canners. This recipe comes from the United States Department of Agriculture's Complete Guide to Home Canning.

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Step 1: Build a clean, flavorful base

I start with a large stockpot and the turkey carcass, with the meat removed. I place the large carcass bones in the pot, then add enough cool water to fully cover the bones.

I cover the pot and bring it to a gentle simmer. I keep it at a steady simmer for 30 to 45 minutes, or until any little bits of meat still on the bones easily fall off when nudged with a fork or tongs. This gives me a light, clean stock instead of something cloudy or greasy.
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If I want a richer, more marrow-heavy stock, I cook the carcass much longer. Sometimes I use a slow cooker (crockpot) or electric roaster on low and let the bones simmer overnight. I make sure the liquid stays at a steady simmer the whole time, not just warm.

For a very long cook time over a couple of days, I cool the stock in the refrigerator between sessions, then reheat it to a simmer when I start again. This long, gentle cooking pulls more collagen and marrow from the bones and gives me a deeper-flavored stock.

Step 2: Remove bones and cool the broth

When the bones have given up their flavor, I lift them out of the pot with a slotted spoon or tongs. I set the bones aside to cool so I can handle them safely.

I let the broth cool in the pot. Usually, I do this overnight in the refrigerator. Once the fat rises and firms up, I skim and discard the excess fat from the surface. This step helps the jars stay cleaner and improves the texture later.

If I see any tiny meat trimmings still clinging to the cooled bones, I pick them off and add them back to the broth. It is usually just a small amount, but it adds a bit of body and flavor.

Step 3: Reheat and get jars ready

I reheat the strained broth to a full boil. While it heats, I get my clean canning jars, lids, and rings ready. I start heating the jars and water in my pressure canner according to the manufacturer's instructions. I usually can my turkey stock in quart jars for family meals, but I also like to keep some pint jars on hand for smaller batches or quick recipes.

When the broth is boiling, I fill the hot jars with the hot stock. I leave a 1-inch headspace at the top of each jar to allow for proper expansion during processing.

Step 4: Wipe rims and prepare for processing

Before adding lids, I wipe the rims of the jars with a damp, clean paper towel. I remove any traces of fat or broth so the lids can seal well. Then I place the lids on the jars and adjust the bands to fingertip tight.

I process my turkey stock in a pressure canner, following current USDA-style guidelines and adjusting for my altitude.

Dial-gauge pressure canner (turkey or poultry stock):

• Pints: 20 minutes at 11 pounds pressure (Altitude 0-2,000 ft)
• Quarts: 25 minutes at 11 pounds pressure (Altitude 0-2,000 ft)
• Pints: 20 minutes at 12 pounds pressure (Altitude 2,001-4,000 ft)
• Quarts: 25 minutes at 12 pounds pressure (Altitude 2,001-4,000 ft)
• Pints: 20 minutes at 13 pounds pressure (Altitude 4,001-6,000 ft)
• Quarts: 25 minutes at 13 pounds pressure (Altitude 4,001-6,000 ft)
• Pints: 20 minutes at 14 pounds pressure (Altitude 6,001-8,000 ft)
• Quarts: 25 minutes at 14 pounds pressure (Altitude 6,001-8,000 ft)

Weighted-gauge pressure canner (turkey or poultry stock):

• Pints: 20 minutes at 10 pounds pressure (Altitude 0-1,000 ft)
• Quarts: 25 minutes at 10 pounds pressure (Altitude 0-1,000 ft)
• Pints: 20 minutes at 15 pounds pressure (Altitude Above 1,001 ft)
• Quarts: 25 minutes at 15 pounds pressure (Altitude Above 1,001 ft)

Safe use and storage

Once the jars are processed and cooled, I check the seals. Sealed jars are cleaned and then moved to a cool, dark storage area. Any unsealed jar goes into the refrigerator, and I use it soon.

I label each jar with the contents and date. I like to use the older jars first, so nothing gets forgotten in the back of the pantry.

A few ideas for using home-canned turkey stock

I reach for these jars often. Some of my favorite uses:

• Quick soups with leftover meat and vegetables
• Rice, barley, or quinoa cooked in turkey stock for extra flavor
• Gravy and pan sauces that need a rich base
• Simple sipping broth with a pinch of salt and herbs

I keep this turkey stock project right in the holiday rhythm. Turkey one day, stock the next, then jars on the shelf ready for easy meals all winter.

Happy Canning!